Semiya Kesari - Vermicelli Kesari

I came to know about Semiya kesari through many food blogs. Just like rava kesari this is an easy to prepare sweet which can be prepared in a short time. But it requires very less ghee when compared to rava kesari.

Semiya Kesari Recipe

Serves  :  4 people

Ingredients

• Semiya   -  1 cup
• Ghee  -  2 to 3 tbsp
• Sugar  -  3/4 cup
• Water  -  2.5 cups
• Raisins  -  as required
• Cashew nuts  -  as required
• Food colour(i used orange) -  a pinch

Method

1. Take little ghee in a pan and fry the cashew nuts and raisins till golden brown.
2. In the same pan, add another spoon of ghee and roast the semiya in low flame till golden brown. Keep stirring so that the semiya does not get burnt. If you are using roasted semiya, this step can be skipped.
3. Side by side boil 2.5 cups of water and once it starts boiling, add it to the roasted semiya and cook till soft. To check if the semiya is cooked, take semiya in your hand and if you press it, it should be soft and should break. 
4. Once semiya is cooked, add sugar, food colour(mixed with little water) and mix well. It will form a liquid mass initially but will eventually blend and form a solid mixture.
5. At this stage, add the remaining ghee and the fried cashew nuts and raisins.
6. Switch off the stove once it thickens and starts to leave the sides of the pan. 

Notes

• Always add sugar only after the semiya is cooked well. Else the semiya will turn chewy once it cools down.
• Since the kesari thickens after it cools down, switch off the stove when it is slighly moist.
• I used bambino unroasted vermicelli for this recipe.Adjust the water quantity based on the variety/brand of semiya used. 
• Do the entire process in low to medium flame with continuous stirring.