Vermicelli kesari

                                         SEVAI KESARI / SEMIYA KESARI / VERMICELLI KESARI

semiya kesari

semiya kesari

INGREDIENTS

  • Vermicelli – 1 cup [ not very fine]
  • Water – 1 ¾ or 2 cup
  • Sugar – ½ cup or ¾  cup or as per taste
  • Melted Ghee – 1 ½ or 2 tbsp
  • Cardamom pwdr – a pinch
  • Orange food colour – a pinch
  • Broken cashew – few
  • Raisins – few [optional ]
  • Saffron – few strands for garnish [optional ]

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METHOD

Heat ghee in 1 tsp ghee in a pan and fry the cashew and raisins and keep aside .

In the same pan roast the vermicelli till light golden colour .[colour should not change much ]

Boil water in a pan, once it starts boiling add the vermicelli and cook on low flame till complete moisture evaporates .[vermicelli should be completely cooked ]

Add sugar and mix well, again the mixture will become loose .

Add food colour and mix well .

When it starts to thicken add the ghee + cardamom pwdr and mix well .

When the sevai starts leaving the sides of the pan, off the flame .

Garnish with cashew + raisins and serve.

NOTES

  1. The sevai should be fully cooked before adding the sugar else it will become hard and chewy.
  2. Water quantity depends on the quality and size of vermicelli .
  3. I have used bambino vermicelli .
  4. You can store upto 2 days in fridge .while serving it microwave for few secs.
  5. If using 1 cup of very very fine sevai  add ½ cup water and ¼  cup sugar .

For more recipes click on the names below ;-

  1. Rava kesari recipe
  2. Pineapple kesari recipe
  3. Kesari recipe
  4. Jackfruit kesari recipe
  5. Meethi chawal
  6. Sweet vermecelli recipe
  7. Vermicelli upma recipe
  8. Vermicelli biryani recipe
  9. Lemon sevai

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