Tuesday, February 22, 2011

Semiya Kesari


Vermicelli -  1 cup
Ravai-1/4 cup
Sugar -¾ cup
Cardamom seeds powder- 1 spoon
Pista nuts ,cashews- halved
Kesari color-  few drops
Ghee -½ cup.

  • Heat a non-stick skillet. Toast vermicelli and ravai(separtely) for few minutes in ghee …..till fragrant. Transfer it to a bowl. Set aside.
  • In the same skillet, heat ½ tsp of ghee. Add pista nuts,Cashews and fry them till they turn to golden color. Set aside.
  • Add 2 cup of water and  to boil and  kesari Color..When it comes to boiling point. Add vermicelli to it keep  stirring.(No Lumps)
  • Now add sugar, cardamom seeds Continue cooking.
  • When semolina is done…sucking up all the water and moisture and Ghee shows up on sides.
  •  Remove it from the stove and transfer it to display bowl.
  • Serve warm or cold as a dessert.