Semiya Kesari

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

1. Semiya/Vermicelli – 1 cup
2. Sugar – ¾ cup
3. Ghee – 4 to 5 tbsp
4. Water – 2 cup
5. Cardamom Powder – ¼ tsp
6. Orange/Yellow Food Color – a pinch
7. Cashew Nut – few
8. Raisins – few

Method

1. 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.
2. In the same Kadai, add the semiya/vermicelli and roast until till changes light brown.
3. In the meanwhile, boil 2 cups of water and keep ready.
4. Once the semiya is roasted, slowly add the hot water to it, add the pinch of color and mix well.
5. Cook covered on low flame for 6 to 7 minutes or until the semiya is cooked completely and all the water is absorbed.
6. Now add the sugar and keep stirring. The mixture will watery after adding sugar, keep stirring till everything starts to come together.
7. At this stage add the remaining 2 tbsp of ghee and mix well. Cook till all the moisture is absorbed.
8. Add the cardamom powder and the fried nuts. Mix well.

Serve warm.

Note:

1. Don’t add the sugar before the semiya gets cooked completely, else it will become rubbery.
2. You can use roasted semiya and reduce the roasting time.