Semiya Kesari Recipe
Traditional semiya kesari recipe
from 1 vote
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.
Tried this recipe?
Prevent your screen from going dark