Vermicelli Kesari ~ Semiya Kesari!

Growing up, the thought of a Saturday, would evoke the senses to look forward to the delicious prasadam that Amma would be making. It always varied with the seasons. At one point it used to Semiya Payasam, that Amma was making for many weeks on stretch. Then occasionally she used to a kesari out of Semiya. That used to be my favorite. Amma used to make it specially for me and it used to silky and tasted like amurtham. Though she used to make it many times, I have never attempted to make it.

Since this tradition of neivethyam is still followed, we make some sweet or the other on a Saturday. But I remembered this kesari and wanted to make it today. It gives a great pleasure to keep stirring it while its getting cooked. Adding a pinch of colour, makes it look so chic and out of the world. Preparation Time : 5 mins
Cooking Time : 15 mins
cuisine : Andhra

Ingredients Needed

Vermecilli / Semiya - 1 cup
Sugar - 1 cup
Ghee - 2 tsp
Water - 1 & 1/2 cup
Cardomom powder - 1/4 tsp
Cashew nuts - 5 nos
Kesari colour a pinch

Method to prepare:

In a pan, heat ghee and roast the cashew nuts. Remove and roast the semiya. Keep it aside.

In the same pan, take the water and bring it to boil. Add the Vermecilli and cook for 10 mins or till its soft.

Add the sugar, kesari colour, cardomom powder and sim for 10 mins or till its cooked.

Finally garnish it with cashew nuts.

Instead of cooking directly, you can pressure cook it with 1 cup of water too.

To get the silky texture, you can add the sugar first, then add the semiya. But this way it takes longer time to get cooked. So in that case, add 1 cup of extra water and cook till its soft.

Sending this to Habeas Brulee who is hosting the SUGAR HIGH FRIDAY #41: SWEET GIFTS event.

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