SEMIYA KESARI/ VERMICELLI KESARI

Most of us would be familiar with Kesari or Sheera in which Rava/ Semolina is the main ingredient. This is a similar sweet made with Semiya or Vermicelli. It is easy to make, delicately sweet with a saffron flavour.

Ingredients:

• Semiya 1 cup
• Sugar 1/3 or 1/4 cup (adjust according to your taste) 
• Ghee - 2 tbsp
• Cashew nuts - 1 tbsp 
• Saffron threads - a generous pinch 
• Cardamom powdered - 1/4 tsp 
• Rose water 1/4 tsp 
• Food colour - Yellow or orange - optional. 
• Water - 1 cup (tweak according to the thickness of the Semiya)

Method of preparation:

1. Heat a spoon of ghee in a frying pan, roast the cashew nuts and set aside. Add little more ghee to the same pan, roast the broken Semiya in low flame till light golden in colour. Keep it aside. 
2. Take water in pan, add the saffron strands, cardamom powder, rose water and a pinch of salt and bring it to boil. 
3. Add the roasted Semiya to the boiling water and cook on medium flame till the water is absorbed. 
4. Now add the sugar and food colour, mix well and let the Semiya absorb the moisture from the sugar. 
5. When done, add a spoonful of ghee, stir the Semiya strands are dry and fluffy. 
6. Remove from heat and serve garnished with roasted cashew nuts. 

It can be served either hot or cold, it just tastes divine.