Last Updated on May 18, 2017
I am starting to feel dizzy and tired a lot more nowadays, i am on my 7th month and well you guessed how it feels. But i am trying my level best to post daily as usual. I am clicking as many recipes as i can to post in the coming months. I will be leaving to my mum's place within few days after my baby shower. I hope i will share lots of my mothers recipes in the coming posts. You will love it for sure.
Now coming back to today's recipe. This is another sweet which we make often next to rawa kesari. It is yummy and different to normal sweets. You dont need much sugar as you use for rawa kesari. Make sure you use the correct amount of water for this, because adding more water may result in a mushy kesari, which you dont want. Other than that everything is easy. I hope you will love it and let me know if you try it.
Preparation Time: 5 mins
Cooking Time: 30 mins
Serves: 4 to 5
Semiya / Vermicelli - 1 cup
Sugar - ½ cup or to taste
Water - 2 cups
Yellow Food Colouring - a pinch
Cardamom powder / Yelakai - 1 tsp
Ghee - 5 tblspn
Cashews - 3 tblspn
Raisans - 3 tblspn
Start by boiling 2 cups of water, once it reaches to a boiling stage add in the yellow food colour and mix well. Simmer this till use.
Heat 3 tblspn of ghee in a heavy bottom pan or a nonstick pan.
When it is hot, Add in cashews and raisans and fry them till it is golden. Once it is fried remove them to a plate and set aside.
Now in the remaining ghee add in the semiya and toast them till light golden.
Now pour in boiling water in this and mix well.
Simmer the flame and cover the kadai with a lid. Cook it for 10 mins till the semiya is cooked and water is absorbed completely.
Now add in sugar and mix well. Keep this mixing till the kesari gets thick.
Now add in cardamom powder, fried cashews and raisans, remaining 2 tblspn ghee. Mix them well.
|Take all your ingredients|
|Start by boiling 2 cups of water|
|Add some food colour to it|
|Let it boil|
|Heat a heavy bottom pan or a nonstick pan|
|Add in 3 tblspn of ghee|
|And fry cashews and raisans in it|
|Remove them to a plate|
|Now in the remaining ghee|
|Fry the semiya|
|Toast them till they turn light golden|
|Now pour in the boiling water|
|Mix them well|
|Now reduce the heat to a low|
|Cover the kadai with a lid|
|Cook till the semiya is cooked completely|
|Add some sugar to it|
|Cook them till they are thickenen|
|Add in cardamom powder|
|Remaining 2 tblspn of ghee|
|Mix well again|
|Add in the nuts|
|Mix them around|