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
Calories: 188kcal
Equipment
- Heavy Bottomed Pan
Ingredients
- 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
Instructions
- 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.
Nutrition
Serving: 100g | Calories: 188kcal | Carbohydrates: 35g | Protein: 6g | Fat: 4g