Рецепт Semiya Kesari
Kesari is a very popular sweet in Tamil Nadu. This recipe is a variation of the original kesari. Rava | Sooji is substituted with Semiya. This serves as a emergency saviour recipe. If you have no time to make something for your guests the last minute or when you crave for sweets instantaneously, this is your ideal dish.
Try this the next time you crave for a quick sweet. You can shape it as you like or just spoon it from a bowl. Either way it is too good.
Pictorial Steps
Roast the cashews and Vermicellli in ghee.
Cook the vermicelli in water and milk. Once it is completely cooked, add sugar. I had some sugar candies in excess, so I used them. Stir until the sugar dissolves. Add the remaining ghee and toss the roasted cashews.
SEMIYA KESARI | VERMICELLI KESARI
Popular South Indian sweet kesari made with Semiya | Vermicelli.
Prep time: 5 mins | Cook time: 15 mins | Total time: 10 Mins | Serves: 2
Ingredients
- 3/4 Cup Semiya | Vermicelli (Roasted or plain)
- 1 Cup Water
- 1 Cup Milk
- 3 Tbsp Ghee | Clarified Butter, divided
- 1 Tbsp Broken cashews
- 1/2 tsp Cardamom powder
- 3 Strands Saffron for colour (Optional)
Instructions
Add saffron in 2 Tbsp of warm milk and keep aside.
Heat a Tbsp Ghee | Clarified butter in a heavy bottomed pan or kadai. Roast the cashews till it become golden brown. Remove it and keep aside.
In the same pan, add another Tbsp ghee. If you have plain, non roasted vermicelli, roast it in the ghee till it becomes golden brown. If you are using roasted ones, just give it a quick stir in the ghee for about half a minute.
Then add the water and milk and allow the vermicelli to get cooked, stirring it frequently. If the vermicelli is not cooked even after the liquid evaporates, add some more water and cook.
After it is well cooked, add sugar, cardamom powder and the saffron mixed milk and stir it well.
It will liquify and again gets thick. Add the remaining ghee and give a quick stir.
Add the cashews and turn off the flame when it is in semi solid state.
Notes
Serve it warm. It will get thick upon cooling. So warm it up before serving, if it is made ahead. It will loosen up a bit.
This post is for this month's Cooking with cookbook challenge, adapted from a Tamil TV programme.