Thursday, 21 November 2013

Semiya Kesari

I didnt use food colour..Instead of that I used more sugar & caramelaised it to bring the brownish-orange colour :)


Semiya/Vermicelli - 1 cup
Sugar - 1 cup (or as per taste)
Hot water - 1 cup
Cashew nuts - 10
Raisins - 12
Green cardamom powder - 2 pinches
Saffron:1/4 tsp
Ghee - 2 tsp.

Heat 1 tsp. of ghee and roast the cashews and raisins. Remove the nuts and raisins.
In the same pan, roast the semiya till it changes to golden colour.
Mix saffron to the hot water.
Now pour the hot water & stir.

When the water dries up (The semiya is cooked at this stage), add sugar & stir continuously.
When the semiya becomes thick sugar becomes caramelised (look for the thready consistency) add roasted cashews, raisins, cardamom powder and the remaining 1 tsp. of ghee and mix well.

When the semiya starts to leave the sides of the pan, remove from heat.
Serve warm with vanilla ice cream.

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