Semiya Kesari
Vermicelli or Semiya Kesari recipe is a south Indian dessert made with vermicelli, sugar, ghee, saffron, nuts and raisins.
© Swasthi's Recipes
Servings: 3
Ingredients
- 1 cup semiya or vermicelli
- ½ to ¾ cup Sugar
- ⅛ tsp cardamom powder
- 1 Pinch saffron or kesari color
- 1½ to 1¾ cups water (refer notes)
- 2 tbsp ghee
- 10 cashews split or as desired
- 10 raisins or as desired
Instructions
Preparation
- Bring water to a boil in a pot on stove or microwave.
- Heat a heavy bottom pot or pan with ghee.
- Next add cashew nuts and fry them till light golden.
- Then add raisins and fry until they swell up. Remove these to a plate.
- Add semiya to the pan and roast them lightly on a medium flame.
- Do not let them brown. If using roasted semiya skip this step of roasting.
How to make Semiya Kesari
- Pour hot water to the pan and increase the flame till the water begins to boil rapidly.
- Next add saffron and cardamom powder.
- Reduce the flame to medium and cook till the semiya is fully cooked.
- If the semiya is undercooked and all of the water has evaporated, simply add more water.
- Add sugar and stir gently. Sugar begins to melt and release moisture.
- Cook till all the moisture evaporates and comes to a semi dry consistency.
- Garnish semiya kesari with nuts and raisins. If desired can add a tsp of ghee.
Nutrition
Calories: 524kcal | Carbohydrates: 99g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 145mg | Potassium: 69mg | Fiber: 1g | Sugar: 34g | Calcium: 17mg | Iron: 0.9mg
