Semiya kesari recipe
Semiya kesari, tips to make perfect without chewiness and stickiness. Full video and step by step pictures.
Servings: 3 people
Ingredients
- 1 cup Semiya Vermicelli
- ¾ cup Sugar
- 2 tablespoon Ghee
- 2 cups Water
- 6 Cashew nut
- 2 Cardamom
- Saffron - a pinch
- 2 teaspoon Milk
- Salt a pinch
Instructions
- Heat a heavy bottomed pan, add 2 teaspoon ghee, fry cashew nuts until golden in colour. Keep aside.
- In the same ghee, low heat, add semiya and roast until golden.
- Side by side heat water and add it to the roasted semiya, salt.
- Boil until ¾th done. Cook covered for 5 mins in medium heat. Stir in between if needed. Semiya should be soft.
- Add sugar, soaked saffron in milk and mix well. Sugar will melt and get watery.
- Continue cooking in medium flame until the mixture thickens and not too watery. Do not cook in high flame. Add remaining ghee and mix well.
- Add powdered cardamom, fried cashew nuts, mix well and switch off the flame.Fluff well once warm. Otherwise it will solidify like a cake.
Video
Notes
- You can add more ghee if you want it really rich.
- How to find the right time to switch off the flame? You will see the mixture turn thicker from watery and see sugar strings like we see while making sugar syrup. Yet it should be slightly loose. As it cools, it will get to right texture.
- I have added saffron, you can add food colour too.
- Add few raisins if you like, along with cashew nuts.
- For soft texture, cook semiya covered, well for long time in medium flame.