| SEMIYA| VERMICELLI ROASTED | 1/2 CUP |
|---|---|
| WATER | 1 CUP |
| SUGAR | 1/2 CUP |
| CARDAMOM POWDER | A PINCH |
| GHEE | 4-5 TBLSP |
| CASHEW NUTS | 6-7 |
| ORANGE FOOD COLOUR | A PINCH |
I used the roasted vermicelli, if you have unroasted just heat a pan and add a tsp of ghee and roast this into golden brown keeping the flame low. Vermicelli tends to burn fast so be careful. METHOD:
- In a pan add 2 tsp of ghee and fry the cashew nuts into golden brown.
- Bring the water to boil in a saucepan.
- Keep it aside and add the vermicelli | semiya to this. Slowly add the boiled hot water to this and cook the semiya in low flame.
- Let the semiya gets cooked completely and let all the water gets absorbed.
- Ensure that it is cooked completely and add the sugar. If you add sugar before the semiya is cooked then it will give a rubbery texture.
- After adding sugar, the mixture will be bit watery. This will come to normal texture when you stir for sometime.
- Mix the food colour in a tsp of water and add it to the kesari.
- Add in the fried cashews, ghee and cardamom powder. Let the ghee starts oozing out and switch off the flame.
- Semiya kesari is ready to serve now.
- You can add fried raisins too.
      NOTE:
- Always ensure that the semiya will get cooked properly.
- Ensure that the semiya is nicely roasted. else it will be sticky.
