Vermicelli Kesari or Semiya Kesari is one of the delicious sweets that reminds me of my Birthday. Growing up, the thought of a Saturday would evoke the senses to look forward to the delicious prasadam that Amma would be making. It always varied with the seasons. At one point it used to Semiya Payasam, that Amma was making for many weeks on a stretch. Then occasionally she used to a Kesari out of Semiya. That used to be my favourite. Amma used to make it especially for me and it used to silky and tasted like amurtham. Though she used to make it many times, I have never attempted to make it.
Since this tradition of neivethyam is still followed, we make some sweet or the other on a Saturday. But I remembered this Kesari and wanted to make it today. It gives a great pleasure to keep stirring it while it’s getting cooked. Adding a pinch of colour, makes it look so chic and out of the world.
Vermicelli / Semiya – 1 cup
Sugar – 1 cup
Ghee – 2 tsp
Water – 1 & 1/2 cup
Cardamom powder – 1/4 tsp
Cashew nuts – 5 nos
Kesari colour a pinch
Method to prepare:
In a pan, heat ghee and roast the cashew nuts. Remove and roast the semiya. Keep it aside.
In the same pan, take the water and bring it to boil. Add the Vermicelli and cook for 10 mins or till its soft.
Add the sugar, Kesari colour, cardamom powder and sim for 10 mins or till its cooked.
Finally, garnish it with cashew nuts.
Instead of cooking directly, you can pressure cook it with 1 cup of water too.
To get the silky texture, you can add the sugar first, then add the semiya. But this way it takes a longer time to get cooked. So in that case, add 1 cup of extra water and cook till its soft.