I used the roasted vermicelli, if you have unroasted just heat a pan and add a tsp of ghee and roast this into golden brown keeping the flame low. Vermicelli tends to burn fast so be careful. METHOD:
In a pan add 2 tsp of ghee and fry the cashew nuts into golden brown. Bring the water to boil in a saucepan. Keep it aside and add the vermicelli | semiya to this. Slowly add the boiled hot water to this and cook the semiya in low flame. Let the semiya gets cooked completely and let all the water gets absorbed.
Ensure that it is cooked completely and add the sugar. If you add sugar before the semiya is cooked then it will give a rubbery texture. After adding sugar, the mixture will be bit watery. This will come to normal texture when you stir for sometime. Mix the food colour in a tsp of water and add it to the kesari.
Add in the fried cashews, ghee and cardamom powder. Let the ghee starts oozing out and switch off the flame. Semiya kesari is ready to serve now.
You can add fried raisins too.
NOTE: x❤x❤https://indianveggiesbhojan.blogspot.in/ New Post at Anu’s – Spinach Poori with Mirchi Chole South Indian CookingAnu’s Healthy Kitchen – “HOW TO’s ? of Kitchen” EVENT and SHARE PAGE and a RECIPE (Paneer Celery Burji) Shobhahttp://www.anubhavati.wordpress.com
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