Kesari is a delicious Indian dessert made with semolina. Semiya kesari is just a variation where they use Vermicelli instead of semolina. Amma makes the typical orange color rava kesari for most of the pooja days and special occasions. Poor vermicelli usually goes into payasams! Though not that popular its still an easy dessert to make and taste as good as regular kesari. Typically its made with fine vermicelli which usually yields thick halwa like conistency, I’ve tried with regular vermicelli as I couldnt find fine variety.Here is how you make it……..
Semiya Kesari / Vermicelli Kesari recipe / Semiya kesari Recipe / How to make Semiya Kesari? / Sweets / Desserts / Vermicelli halwa / சேமியா கேசரி
|Vermicelli / Semiya||1 cup|
|Water||1 & 3/4 cup|
|Orange Food Color||2 pinch|
Heat a tablespoon of ghee in a pan/kadai(non stick works best), roast the cashew nuts till golden. Remove from pan and keep aside.
Add another tablespoon ghee in the same pan.
Roast the vermicelli to golden brown. About 3 – 4 minutes over medium heat (if you are using roasted vermicelli, just fry it for 30 seconds)
Remove from pan and set aside.
In the same heat water, when it about to start boil add the roasted vermicelli.
Cook the vermicelli over medium heat.
It will slowly absorb the water and gets soft.
When its about almost cooked add sugar.
Once the sugar melts it will become little watery but keep stirring. Add food color and cardamom powder at this stage and mix.
Cook the semiya till all the water is completely absorbed. Add one tablespoon ghee at this stage.
Add the fried cashews at this stage and mix thoroughly and switch off.