Semiya Kesari Recipe
A vegetarian North Indian Recipes recipe with hot water, semiya (vermicelli), sugar. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Semiya Kesari Recipe, in a heavy bottomed saucepan; add a teaspoon of ghee roast the vermicelli on low heat until you get a roasted aroma
semiya (vermicelli)(1 cup)teaspoon ghee - + 1/4(2 cup) - 2
Meanwhile boil water in a saucepan
hot water(2 cups) - 3
Add in the sugar, cardamom powder, saffron and stir until the sugar dissolves completely
sugar(1/4 cup)cardamom powder (elaichi)(1/4 teaspoon)saffron strands(2) - 4
When it comes to a boil, add in the roasted vermicelli, turn the heat to low and simmer and cook until the semiya is cooked completely
semiya (vermicelli)(1 cup) - 5
Once done, add in 1/4 cup ghee and mix it properly and let it cook for another 2 minutes
teaspoon ghee - + 1/4(2 cup) - 6
While the Semiya is simmering, we will roast the cashew nuts
semiya (vermicelli)(1 cup)tablespoons cashew nuts - halved(3) - 7
In a small pan, add a teaspoon of ghee on low heat; add in the cashew nuts and roast until crisp and golden
tablespoons cashew nuts - halved(3)teaspoon ghee - + 1/4(2 cup) - 8
Add in the raisins, stir for a few seconds and keep aside
tablespoons raisins(3) - 9
Turn off the heat and finally garnish the Semiya Kesari with the roasted cashew nuts and serve the Semiya hot or cold as desired
semiya (vermicelli)(1 cup)tablespoons cashew nuts - halved(3) - 10
Serve the Semiya Kesari Recipe after a meal of Hyderabadi Biryani and Tomato Onion Cucumber Raita for your Sunday lunch
semiya (vermicelli)(1 cup)
Nutrition Facts
Per serving
Rate this recipe
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Semiya Kesari Recipe
A vegetarian North Indian Recipes recipe with hot water, semiya (vermicelli), sugar. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
10 steps- 1
To begin making the Semiya Kesari Recipe, in a heavy bottomed saucepan; add a teaspoon of ghee roast the vermicelli on low heat until you get a roasted aroma
semiya (vermicelli)(1 cup)teaspoon ghee - + 1/4(2 cup) - 2
Meanwhile boil water in a saucepan
hot water(2 cups) - 3
Add in the sugar, cardamom powder, saffron and stir until the sugar dissolves completely
sugar(1/4 cup)cardamom powder (elaichi)(1/4 teaspoon)saffron strands(2) - 4
When it comes to a boil, add in the roasted vermicelli, turn the heat to low and simmer and cook until the semiya is cooked completely
semiya (vermicelli)(1 cup) - 5
Once done, add in 1/4 cup ghee and mix it properly and let it cook for another 2 minutes
teaspoon ghee - + 1/4(2 cup) - 6
While the Semiya is simmering, we will roast the cashew nuts
semiya (vermicelli)(1 cup)tablespoons cashew nuts - halved(3) - 7
In a small pan, add a teaspoon of ghee on low heat; add in the cashew nuts and roast until crisp and golden
tablespoons cashew nuts - halved(3)teaspoon ghee - + 1/4(2 cup) - 8
Add in the raisins, stir for a few seconds and keep aside
tablespoons raisins(3) - 9
Turn off the heat and finally garnish the Semiya Kesari with the roasted cashew nuts and serve the Semiya hot or cold as desired
semiya (vermicelli)(1 cup)tablespoons cashew nuts - halved(3) - 10
Serve the Semiya Kesari Recipe after a meal of Hyderabadi Biryani and Tomato Onion Cucumber Raita for your Sunday lunch
semiya (vermicelli)(1 cup)
About this recipe
A vegetarian North Indian Recipes recipe with hot water, semiya (vermicelli), sugar. Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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