Semiya Kesari Recipe | Vermicilli Kesari Recipe

Tips for making Semiya Kesari:

1. Ghee roast the semiya till till you get a nice aroma and the semiya becomes light brown color. If you have roasted semiya, then ghee roast the roasted semiya till you get a nice smell without making it dark brown.
2. Unlike Rava, semiya gets little more time to get cooked. First cook the semiya with water and then add sugar.
3. Add more water than we use for upma. For Semiya upma we usually add 2 cups for 1 cup of semiya. But for this kesari, add 1/2 cup more water while cooking semiya. Because the cooked semiya becomes more firm after adding sugar.
4. Add more ghee if you like ghee-dripping consistency.

You may also want to try:

1. Semiya Payasam
2. Sweet Poha
3. Paruppu Purana Poli
4. Therattipal with jaggery

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Semiya Kesari Recipe | Vermicelli Kesari Recipe

Semiya Kesari, mouth-watering kesari variety. Vermicelli is cooked and then concocted with sugar and ghee to get ghee-dripping melt-in-mouth kesari. Learn here how to make this Semiya Kesari with step by step pictures and instructions.

Course Sweet Varieties

Cuisine Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes

Prep Time 5 minutes

Cook Time 20 minutes

Servings 3 people

Calories 188kcal

Author Sowmya Venkatachalam

Equipment

• Heavy Bottomed Pan

Ingredients

• 1 Cup Vermicelli (Semiya) 1 Cup - 250ml
• 2.5 Cups Water
• 1 Cup Sugar
• 3 tbsp Ghee
• 1 Pinch Orange Food Color Optional. We can use saffron threads for natural coloring.
• 1 tbsp Cashews
• 1 Pinch Cardamom Powder

Instructions

• Pour little ghee and fry the cashew nuts and keep it aside.
• Add the vermicilli semiya and fry for sometime in the ghee till it becomes slight red color. Take this roasted vermicilli aside in a plate or bowl.
• Add water to the pan and bring it to boil. Add the roasted vermicilli and stir well and allow it to cook nicely in medium flame.
• When the semiya is cooked fully, add the sugar to the pan. 
• Adding sugar makes the kesari dilutes the mixture. Add cardamom powder and stir continuously. 
• When the kesari starts to get thicken and rolls like a ball, then add ghee and roasted cashews and mix well.
• Finally add ghee and stir it evenly and add the cashew nuts and switch off the flame.
• The yummy Semiya Kesari is ready to serve.

Nutrition

Serving: 100g | Calories: 188kcal | Carbohydrates: 35g | Protein: 6g | Fat: 4g

Instructions with step by step Pictures:

• Pour little ghee and fry the cashew nuts and keep it aside. Add the vermicilli semiya and fry for sometime in the ghee till it becomes slight red color. Take this roasted vermicilli aside in a plate or bowl

• Add water to the pan and bring it to boil. Add the roasted vermicilli and stir well and allow it to cook nicely in medium flame.

• When the semiya is cooked fully, add the sugar to the pan.

• Adding sugar makes the kesari dilutes the mixture. Add cardamom powder and stir continuously.

• When the kesari starts to get thicken and rolls like a ball, then add ghee and roasted cashews and mix well. Finally add ghee and stir it evenly and add the cashew nuts and switch off the flame

• The yummy Semiya Kesari is ready to serve.

Semiya Kesari Recipe | Vermicilli Kesari Recipe

The post Semiya Kesari Recipe | Vermicilli Kesari Recipe appeared first on Subbus Kitchen.