Kesari to me is synonymous with Rava Kesari. From my childhood I have been eating only Rava Kesari, and its variation the Pineapple Kesari. Rava Kesari was one of the first dishes I learnt to prepare when I started cooking.
No, today’s recipe is not about Rava Kesari, it is Semiya Kesari. The first time had Semiya Kesari was at a relative’s place where we had been for lunch, couple of years ago. Though I liked it very much, I didn’t get the recipe. A few days back, one of my friends prepared this and I this time I got the recipe from her and tried the same. It was yummy. A welcome change from the Rava Kesari.
It is a very simple recipe, and gets ready very quickly. The only thing to remember is to let the vermicelli cook completely before adding the sugar, else you will have a rubbery mass.
What you’ll need
- Semiya/Vermicelli – 1 cup
- Sugar – ¾ cup
- Ghee – 4 to 5 tbsp
- Water – 2 cup
- Cardamom Powder – ¼ tsp
- Orange/Yellow Food Color – a pinch
- Cashew Nut – few
- Raisins – few
- Heat a Kadai with about 2 tbsp ghee. Roast the Cashew nuts until golden, add raisins and fry until they plump up. Transfer to a plate and keep aside.
- In the same Kadai, add the semiya/vermicelli and roast until till changes light brown.
- In the meanwhile, boil 2 cups of water and keep ready.
- Once the semiya is roasted, slowly add the hot water to it, add the pinch of color and mix well.
- Cook covered on low flame for 6 to 7 minutes or until the semiya is cooked completely and all the water is absorbed.
- Now add the sugar and keep stirring. The mixture will watery after adding sugar, keep stirring till everything starts to come together.
- At this stage add the remaining 2 tbsp of ghee and mix well. Cook till all the moisture is absorbed.
- Add the cardamom powder and the fried nuts. Mix well.
- Don’t add the sugar before the semiya gets cooked completely, else it will become rubbery.
- You can use roasted semiya and reduce the roasting time.