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.
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.