EASY SEMIYA KESARI RECIPE (VERMICELLI KESARI)

Vj loves Semiya kesari equally as rava kesari. But I had no specific recipe for it and have not tried except for two times, both times dint turn out that good. Vj is expert in making kesari as I have said the story about his experience in making kesari in my Kesari post. So once he had made semiya kesari too for me as in this post for an event. But he too just makes it by fluke. Latest once he was craving for semiya kesari, I was in no mood to enter kitchen and he said he will make it in no time. Went inside the kitchen like a king and as usual, he called me every time for each and every ingredient, to locate it. So I thought I will rather watch him from kitchen itself rather going here and there. Then while making he just poured the sugar as the same amount we use for rava kesari and it became so watery. Then we had to pour lots of milk and we had it as payasam.


So once when I was chatting with my friend Sangeeta, she told me about this semiya kesari using fine vermicelli (its super fine / thin). And she told it is very very easy and quick to make, yet delicious. And even it sounded the same to me when she told the method. So made it here in my lunch menu also within 10 minutes. Its really easy and very very tasty! You must try this recipe to see what I mean. It doesn't need more ghee like the rava kesari, needs very less.

Easy Semiya kesari / vermicelli kesari recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 2 mins    |  Cook time: 15 mins    |  Serves: 2

Ingredients

Fine vermicelli	2 cups, loosely packed
Water	3/4 cup (approx.)
Sugar	1/2 cup
Elachi (cardamom)	1, powdered
Ghee	3 tsp
Food colour (orange or yellow) Optional	A pinch

Method

1. Break the vermicelli roughly and measure 2 cups heaped. Roast in medium flame with a tsp of ghee in a pan. Just to coat the vermicelli and roast it a bit. Add water to this, just to immerse it.
2. As it boils, stir gently in medium flame and in no time, it gets cooked as the water evaporates. Now add sugar and elachi powder.
3. Sugar will melt and make the vermicelli also loose as we mix it. Add food colour and mix well. Everything in medium flame.
4. Continue mixing for 2 minutes, adding ghee in between, until the kesari starts leaving the sides of pan and becomes glossy. Transfer to a bowl or plate.

Notes

• For thick vermicelli, boil water first and add the roasted vermicelli.
  
• Water and sugar ratio – for 1 cup vermicelli 2 cups water and 3/4 cup sugar and needs more preparation time.
  
• For fine vermicelli, water should be added just to immerse it. Otherwise turns mushy.
  
• My friend said they make it authentically without food colour. The sugar itself will give glossy deep golden brown colour.
  
• Raisins can be added fried in ghee, otherwise nothing is needed for garnish.

Super easy and tasty kesari ready under 15 minutes! And it tastes like heaven, by the way ;)  

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