Semiya Kesari

Kesari - an Indian fudge. Semiya / vermicelli - a kind of noodles / pasta.

Kesari is a dessert prepared along with breakfast during Indian festivals. The most common kesari is sooji or rava kesari, while there are some variations too.

Some years ago,  while buying a vermicelli pack I got a complimentary booklet with numerous recipes using semiya. Though it is a very small pamphlet to promote their product, all their recipes were accurate and it inspired me to collect cookbooks from that day. Here is one dish from my knowledge bank:)

Ingredients:

Semiya - 1 cup
(I used 200 gm MTR vermicelli)
sugar - 1.5 cup
water - 2.5 cup
ghee - 3 tbsp
cashew - 10
raisin - 10
cardamom - 4
orange(Kesari) food color - a small pinch

Method:

Gently crush the semiya into small bits.

Heat 1 tbsp ghee and fry the cashews till it gets golden color. Keep aside.
Then put the raisin and wait till it puffs up. Take out.

Add 2 tbsp ghee and roast the semiya till it turns golden.
Take the semiya and keep aside.

In the same pan bring the water to boil and add orange food color powder.
Add the vermicelli and reduce flame. Cook covered till it is completely done.
Add the sugar and wait till the water evaporates.
Now put the fried nuts, raisin, powdered cardamom and stir gently without mashing.
Switch off once it starts leaving the pan.

Semiya kesari is ready!

Serving suggestion:

Serve warm as dessert.
It can be served along with a scoop of vanilla ice cream too

Tips:

Substitute for orange food color - juice of carrot.