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Saturday, October 19, 2013

Semiya Kesari Recipe / Vermicelli Kesari Recipe

Step by step method/picture to make semiya/vermicelli kesari..
photo of Semiya Kesari (Vermicelli Kesari)Semiya Kesari Recipe / Vermicelli Kesari Recipe
Semiya Kesari
Semiya/Vermicelli -1 cup
(I used the Bambino semi thick variety)
Sugar-3/4 cup
Cardamom powder-1/2tsp
Cashew nuts-1tbsp
Ghee-2 to 3tbsp
Water-1 & 1/2 cups
Saffron-a generous pinch
Yellow food colour-a pinch
Semiya Kesari
Heat 1 tsp of ghee in a pan, fry the nuts & raisins till light golden brown ,keep it aside.
In the same pan heat 3tsp of ghee add the vermicelli/semiya & in low flame fry till its light golden brown in colour.
Mean while boil water,add food colour to it.Add this boiling water to the fried semiya,cover & in low flame cook till it all water has been evaporated & cooked.
Add remaining ghee & sugar,give a nice stir.
Add the saffron soaked in milk & the fried nuts.Cook this mixture till its semi dry.
Switch off the stove & serve it warm.
a) Make sure you fry the semiya till light brown.
b) Do not add too much water otherwise it well get mashed up.
c) For extra taste you can also add rose essence if you like the smell of it.

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