SEMIYA KESARI/ VERMICELLI KESARI RECIPE/ SEVIYAN KESARI RECIPE

Kesari is one of a very common sweet we made in south india. For any guest visits or even for neivethiyam. Genrally we prepare kesari using rava/semolina/sooji. But we can make variety of kesaris using aval(poha/flattened rice) , semiya(vermicelli) , wheat rava etc., with various flavors.

Already I have posted few kesari recipes here in my blog.

Please check the below links for the recipes.

• ·         Aval (poha) kesari
• ·         Wheat rava kesari
• ·         Rava kesari
• ·         Almonds milk kesari

So on the list one more addition is vermicelli kesari, yes., semiya kesari. It is so easy to make but as usual few things have to keep in mind while preparing to get perfect kesari.

• ·         First one is roasting, yes, roasting the semiya plays important role in getting nice textured tasty kesari.
• ·         Second, is sweetness. Actually this vermicelli kesari doesn’t require more sugar like we add in rava kesari. Also, we can tell the exact measurement of the sugar like we do in rava kesari(1:2 ratio), because the vermicelli have to be broken nicely and evenly to measure it in cups. So add the sugar according to your sweet requirement. For me, 1:1/2 was enough. That is for 1 cup vermicelli, ½ sugar is enough.
• ·         And finally coming to the water ratio. Some vermicelli like the thin one requires very less water, some may absorb more water. So add accordingly. Always keep some hot water in the side, and add if required. Never ever add the regular/cold water.

OK, now let’s move on to the recipe.

VERMICELI (SEMIYA) KESARI

(சேமியா கேசரி)

SOAKING TIME: - | PREPARATION TIME: 5 MINS | COOKING TIME: 15 MINS

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SWEET

CUISINE: SOUTH INDIAN

SERVES:   2 PERSONS

INGREDIENTS:

                                    1 Cup vermicelli (semiya-broken)

                                    ½ cup sugar

                                    2 cups water

                                    3 tablespoon ghee

                                    Few cashew nuts

                                    Few dried grapes

                                    ½ teaspoon cardamom powder

                                    A pinch of food color

                                    Few saffron strands (optional)

PREPARATION:

Chop the cashews into small pieces and keep it ready.

METHOD:

In a heavy bottomed pan preferably non stick, add a tablespoon of ghee and roast the cashews and dried grapes until it becomes golden brown and keep aside.
In the same pan roast the vermicelli (add ½ a tablespoon of ghee if required) for around 3 to 5 minutes in medium flame. Don’t let it burn.

Remove from flame and keep it aside.

In the same pan, add water and allow it to boil.

Then add the roasted vermicelli and allow it to cook.

Close the pan with a lid and let it cook in medium flame.

Add more hot water if required.

Once the vermicelli got cooked, add the sugar and mix well. Add the food color in this stage (if adding). Add saffron too.

After adding the sugar the kesari will becomes thin, le tti cook in medium flame till it becomes thick.

Add the roasted cashews, and remaining ghee. Stir in between to avoid the burning at the bottom.

Once the kesari become thick and reach the required consistency, switch off the flame.

Serve hot!!

NOTES:

• Adding food color is optional, you can avoid if you don’t want.
• Adding saffron will give mild yellow color to the kesari.
• Adjust the sweetness by adding/reducing the sugar.
• If your semiya is not properly cooked in the given water ratio, add little more hot water and mix well, and let it cook till soft.
• Don’t add sugar to the uncooked Vermicelli; always add after the vermicelli is cooked soft.
• If you want you can add little more ghee, for more richness.

VIDEO RECIPE:

STEP BY STEP PHOTOS:

In a heavy bottomed pan preferably non stick, add a tablespoon of ghee and roast the cashews and dried grapes until it becomes golden brown and keep aside.

In the same pan roast the vermicelli (add ½ a tablespoon of ghee if required) for around 3 to 5 minutes in medium flame. Don’t let it burn.

Remove from flame and keep it aside.

In the same pan, add water and allow it to boil.

Then add the roasted vermicelli and allow it to cook.

Close the pan with a lid and let it cook in medium flame.

Add more hot water if required.

Once the vermicelli got cooked, add the sugar, roasted cashew dry grapes, cardamom powder and mix well. Add the food color in this stage (if adding). Add saffron too.

After adding the sugar the kesari will becomes thin, le tti cook in medium flame till it becomes thick.
Add the remaining ghee. Stir in between to avoid the burning at the bottom.

Once the kesari become thick and reach the required consistency, switch off the flame.

Serve hot!!

Do try this recipe and please don’t forget to give your feedback in comments.

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