Vermicelli Saffron Sweet Pudding or Semiya Kesari is a sweet dish, but does not require large quantity of sugar. The dish requires the right amount of water to get the consistency or it can get mushy. It is usually served as desert after meals.
Fine Vermicelli – 2 Cups
Water – ¾ cup
Cardoman (Elaichi) Powder – ¼ tsp
Ghee – 2 tbsp
Cashew – 12
Raisin (Kismis) – 2 tsp
Food Color (Orange or Red) – 1 small pinch
Measure the Vermicelli after breaking it and tale 2 cups of Vermicelli.
Heat one tsp of Ghee, add Cashews and roast it for 30 to 45 seconds.
Add Raisins. Stir for few seconds. Transfer to a plate.
Add Vermicelli in the same pan and roast it for a minute in low flame.
Stir continuously else it will become black.
In the meanwhile, boil water in another vessel.
Add the boiling water to the pan just to immerse the Vermicelli.
As it starts boiling, stir gently in low to medium flame. As soon as the water evaporates, it is the time that the Vermicelli is completely cooked.
Add Sugar, Elaichi powder and the food color.
Sugar will melt and make the Vermicelli to a little liquid consistency. Mix uniformly so that the food color mixes uniformly with the Vermicelli.
Add the remaining Ghee, roasted Cashews and raisins. Continue stirring till the Kesari starts leaving the sides of the pan and the Kesari becomes glossy.
Transfer to a serving bowl.
- The Vermicelli should be a roasted one. If raw Vermicelli is used, then roast them before use.
- If thick Vermicelli is used, the water quantity is to be increased to 2 cups of water per cup of Vermicelli.
- Food Color is not an essential ingredient. It is added to give color and can be avoided.