Semiya Kesari | Vermicelli Kesari Recipe | Sweet Recipes | Festival special sweets at home

Semiya Kesari | Vermicelli Kesari | Quick Sweet Recipe ‪@HomeCookingShow‬

#SemiyaKesari #VermicelliKesari #QuickSweetRecipe #SemiyaHalwa #diwalirecipes #diwalisweets

Prep Time: 5 mins
Cook Time: 35 mins
Servings: 5

Ingredients

Vermicelli / Semiya - 1 Cup (250 Ml)
Water - 2 1/2 Cups
A Pinch Of Orange Food Colour
Sugar - 3/4 Cup
Cardamom Powder - 1/2 Tsp
Cashew Nuts
Raisins
Ghee

Today we are going to see how to make Semiya Kesari or Vermicelli Kesari sweet recipe or Meethi seviyan or suki Meeti seviyan. This sweet is very famous in India and especially in South India. It is usually served as a dessert or starter along with meals at wedding, temples and even offered as prasadam on festivals and special events. Making of this kesari is very quick and easy which involves frying of Semiya, nuts in ghee post which adding of sugar making this delicious vermicelli Kesari, If you follow tips, measures and steps illustrated in the video exactly best taste guaranteed. Hope you try this yummy recipe at your home and enjoy.

Method:

1. Add ghee to a pan and spread.
2. Add vermicelli to the pan and roast until it is golden brown in colour.
3. Transfer it to a plate and let it sit.
4. To the same pan, add ghee and cashews. Roast.
5. Once the cashews are golden brown in colour, add the raisins and roast them until they plump up. Keep them aside.
6. Take a large pan and add water to it. Boil until there are bubbles in it.
7. Add the roasted vermicelli to it and mix. Close the pan and cook the vermicelli on a medium flame.
8. After the vermicelli is half cooked, add orange food colour and give it a quick mix.
9. Cook the vermicelli fully and add sugar. Mix and add cardamom powder.
10. Keep mixing and cooking until the sugar syrup is thickened.
11. Then add the roasted cashews and raisins. Add ghee and mix well.
12. This beautiful Semiya Kesari is ready to be served hot or at room temperature.

Happy cooking with HomeCookingShow Recipes.

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