Semiya Kesari | Vermicelli Pudding is a delicious South-Indian dessert.
|Semiya / Vermicelli||½ Cup|
|Cashew nuts & Raisins||handfull|
|Cardamom powder||¼ tsp|
1). In a pan add 2 tsp of ghee and fry the cashew nuts until golden brown, keep it aside. In the same pan, roast the semiya till it turns pink. Keep it stirring as it will burn fast.
2). Heat water in a pan with food color and bring it to boil. Then, slowly add the semiya and cook it in low flame. Let the semiya get cooked until all the water gets absorbed. Check if the the semiya is fully cooked, if not add more water and get cooked.
3). Add sugar, cardamom and mix well together. It will become bit watery (semi solid) when the sugar melts. Simmer for another 4-5 minutes. Finally add the remaining ghee and toasted nuts, combine and cook till everything comes together.
Semiya Kesari is ready ! Enjoy this delectable dessert ..
# Ensure that semiya is cooked completely, before adding the sugar. If not it will become rubbery.
# Water quantity depends on the semiya variety, so adjust accordingly. But be careful don't add more water and make it mushy.
# Ready-made roasted semiya is available in the market, you can also use those.
# Use milk instead of water for a different taste.
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