Semiya Kesari Recipe | Vermicelli Kesari Recipe
Semiya Kesari, mouth-watering kesari variety. Vermicelli is cooked and then concocted with sugar and ghee to get ghee-dripping melt-in-mouth kesari. Learn here how to make this Semiya Kesari with step by step pictures and instructions.
Servings: 3 people
- 1 Cup Vermicelli (Semiya) 1 Cup - 250ml
- 2.5 Cups Water
- 1 Cup Sugar
- 3 tbsp Ghee
- 1 Pinch Orange Food Color Optional. We can use saffron threads for natural coloring.
- 1 tbsp Cashews
- 1 Pinch Cardamom Powder
Pour little ghee and fry the cashew nuts and keep it aside.
Add the vermicilli semiya and fry for sometime in the ghee till it becomes slight red color. Take this roasted vermicilli aside in a plate or bowl.
Add water to the pan and bring it to boil. Add the roasted vermicilli and stir well and allow it to cook nicely in medium flame.
When the semiya is cooked fully, add the sugar to the pan.
Adding sugar makes the kesari dilutes the mixture. Add cardamom powder and stir continuously.
When the kesari starts to get thicken and rolls like a ball, then add ghee and roasted cashews and mix well.
Finally add ghee and stir it evenly and add the cashew nuts and switch off the flame.
The yummy Semiya Kesari is ready to serve.
Serving: 100g | Calories: 188kcal | Carbohydrates: 35g | Protein: 6g | Fat: 4g