Semiya Kesari | Vermicelli Kesari

Kesari is a South Indian sweet dish made with semolina or vermicelli. My mother loves kesari and her favorite is this pressure cooker rava kesari that I normally make. This time she wanted me to make a semiya kesari as she wanted to finish some left over semiya. This kesari is one of the most easiest and simplest kesari recipes. You don't even have to add a lot of ghee while making it and it still tastes good. Of course adding more ghee makes it more yum!

SEMIYA KESARI
Preparation time 5 mins | Cooking time 15 mins | Serves 2

Ingredients

• Semiya - 1 cup
• Water - 2 cups
• Sugar - 1/2 cup
• Ghee - 1 tbsp
• Cardamom powder - 1/4 tsp
• Food color - tiny pinch
• Cashews - 10
• Raisins - 1 tbsp

Method

1. In a non stick pan, add 1/2 tbsp ghee. Roast the cashews and raisins until the cashews turn golden brown and the raisins puff up. Remove and set aside.

2. Simultaneously, heat a saucepan with water. Add the food color and let it boil well.
3. After removing the cashews and raisins, in the same pan, add the remaining ghee, add the semiya and roast it for a few minutes.

4. Now add the boiling water and mix the semiya well. Cover the pan and cook till the semiya is well cooked and all the water is absorbed.

5. Add the sugar and mix in. Then add the cardamom powder, mix well.
6. Add the roasted cashews and raisins and mix in with the kesari.

7. If needed, add 1 more tsp of ghee and mix in. 

Notes
1. Half cup of sugar was just right for us, you can increase or decrease depending on your preference.
2. Add sugar only after the semiya gets cooked completely.
3. You can more ghee to make it more rich, I consciously added very less since I was making it for my mum. But I should say, even with less ghee this kesari tastes great!

This is my mother's favorite dish and here's wishing my mum and your's a very happy Mother's Day!


Until next time,

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