Semiya Kesari Recipe | Vermicelli Kesari | Kesari using Semiya(Vermicelli)

Tuesday, April 12, 2016

Semiya Kesari Recipe | Vermicelli Kesari | Kesari using Semiya(Vermicelli)

Happy is celebrating her 4th birthday in a week and I already started to design my menu for that day. After we moved to Sydney, I have not baked anything in my new kitchen even though two months have passed. So, I will have a hectic and busy week to shop new bakeware and few more items to set my kitchen to enter the baking mode. Apart from baking a cake, I am planning to prepare all her favourites on that day. Let us see how my planning gets executed.

Without much delay, we will move on to today's recipe. It is simple and easy to make recipe which everyone can attempt for any special occasion. I have not tasted this semiya kesari before until I try it on my own. This blogging world has given an opportunity for me to learn this recipe. We can make this dish in a jiffy and when compared to other kesari's this requires very less quantity of ghee. I have already posted Semiya Payasam and Rava Kesari. Do check those recipes too.

Ingredients:

Semiya(Vermicelli) - 1 cup loosely packed
Water - 1 and 1/2 cups
Ghee - 3 tsp
Sugar - 1/2 cup(Can reduce a tbsp from this quantity)
Cardamom powder(Elachi) - 1/4 tsp
Orange or Yellow food color - a pinch
Broken Cashewnuts - few
Green Raisins - few

Method:

1. In a wide pan, melt the ghee and fry the cashews nuts and raisins. Once it turns golden brown, remove and keep it aside. In the same pan, fry the vermicelli until it starts browning.

2. Then add the required quantity of water and allow the vermicelli to cook. Once the vermicelli is half cooked add the food color. Then mix it gently. After the vermicelli is cooked completely, add the sugar and allow it to melt.

3. Constantly stir the kesari and add the cardamom powder. If required, add more ghee and when the kesari thickens add the fried cashews and raisins. Switch off the flame.

The yummy Semiya Kesari is ready to be served. You can serve it warm or chill it before serving.

Points to remember:

I have not used fine vermicelli. I have used a thick variety of semiya which we use for Payasam. (I used MTR brand). But I have seen people using fine vermicelli. You can get the fine vermicelli in Anil brand.
If using fine vermicelli make sure you don't overcook the semiya and make it mushy. Reduce 1/2 cup water from the quantity mentioned in the recipe, if using fine vermicelli.
Also, don't add sugar before the vermicelli gets cooked. The vermicelli will not be cooked properly if we add the sugar before it gets cooked.