Saturday, 26 July 2014

Semiya or Vermicelli Kesari (சேமியா கேசரி)


Semiya or vermicelli kesari offers a refreshing change to routine payasam, especially when you desire to make a sweet on an auspicious day. It tastes good and makes a great combo with hot snacks such as bonda or bajji. Semiya kesari can be easily made with ingredients normally available in your kitchen. This recipe also comes in handy, if you want to make a sweet at a short notice. You can serve kesari as a dessert, or a snack or as part of a feast menu. Your kid would just love this kesari! 

Ingredients: (Serves four)
Semiya or vermicelli – 1 tumbler or 200ml measure
Sugar – ¾ tumbler or 150ml measure
Ghee – 2 tablespoons
Cardamom – 3-4no
Clove – 2 no
Raisins – 1 tablespoon
Cashew nuts – broken, 1 tablespoon

Semiya or Vermicelli Kesari (சேமியா கேசரி)
Method:  Remove the cardamom seeds, powder them and keep aside. Heat 1 tablespoon ghee in a kadai, add cashew nuts and raisins and sauté till the nuts turn light brown in color. Add semiya and fry till it turns golden brown. Add 1½ tumbler of water (300ml), cardamom powder and cloves. Mix well. Cover and cook on low flame till water is fully absorbed and semiya is cooked well. Now add sugar and remaining ghee. Mix well. Cover and cook on low flame till kesari starts to separate from the sides of the kadai. Switch off the fire. Serve hot.

Note: Semiya kesari requires less sugar and ghee when compared to rava kesari. 

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