Semiya Kesari

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

Steps

Preparation

1. Bring water to a boil in a pot on the stove or in the microwave.
2. Warm ghee in a heavy-bottomed pot or pan.
3. Add cashew nuts and fry until light golden.
4. Add the raisins and fry until they swell, then move the nuts and raisins to a plate.
5. Put semiya in the pan and lightly roast over a medium flame.
6. Avoid browning it. Skip roasting if using already roasted semiya.

How to make Semiya Kesari

1. Pour the hot water into the pan and raise the flame until it boils rapidly.
2. Add the saffron and cardamom powder next.
3. Lower the flame to medium and cook until the semiya is fully cooked.
4. If all the water evaporates while the semiya is still undercooked, add more water.
5. Stir in sugar gently and let it begin melting and releasing moisture.
6. Cook until all moisture evaporates and the mixture is semi-dry.
7. Top the semiya kesari with nuts and raisins. Add a tsp of ghee if desired.