Semiya/Vermicelli Kesari

I wonder how I missed posting on this often prepared sweet (at our home) because it is Kundan’s favorite and mine also because it is not painstaking. I have shared my usual recipe but photos that I clicked today feature a milk-free kesari (As I ran short of milk today). Without milk the sweet is good enough but adding milk makes it richer and brighter and tastier.

Serves: 2
Preparation Time: Nil
Cooking Time: 20 minutes

1.      Semiya or Vermicelli – 1 cup
2.    Sugar – ½ cup
3.    Water – 1 ½ cup
4.    Milk – 1 cup
5.     Salt – 1 pinch
6.    Cardamom powder – ¼ tsp
7.     Kesar color – 1 pinch
8.    Cashew nuts – 1 tbsp
9.    Ghee – 2 tbsp

Step 1: In a non-stick pan with a spoon of ghee roast cashew nuts, drain ghee and keep them aside.
Step 2: In the same pan, roast the vermicelli until the beautiful aroma comes out of it.

Step 3: Add water, kesar color and a pinch of salt; when the water is absorbed add milk into it and cook on simmer.

Step 4: Add sugar, cardamom powder and a spoon of ghee and mix well; adjust sugar if required and turn off heat.

Step 5: Garnish with roasted cashew nuts and serve hot.

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