Semiya kesari

Tuesday, January 14, 2014 4 comments
Semiya kesari is one all-time favorite sweet loved by all. It is so soft, mellowy and melt in mouth. It makes its appearance regularly in Sourashtrian marriage feasts and any get-togethers. It is also done on most festivals as neivedyam. Also a quick preparable sweet to serve your guests. 

1 cup semiya vermicelli roated
1 cup sugar
2.5 cup water
3-5 tbs ghee
Few cashews nuts 
Pinch of orange food color
Generous pinch of cardamon powder


- Roast the vermicelli until slight golden with little ghee.
- Fry the cashews and take them out in a plate.
- Bring the water to a boil in a pan. Add a pinch of orange food color.
- Now add the roasted vermicelli and cook on a medium flame until the vermicelli cooks well.
- Then add sugar and little ghee. Cook until the sugar dissolved completely.
- Now cook in low to medium flame until the vermicelli starts to collect together and sticks to the pan.
- Add roasted cashews and the cardamon powder. 
- Top it off with more ghee. Ghee gives the required glossiness. 
- Switch off flame and close the pan for some time for the flavors to set in well. 


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