Vermicelli Kesari/ Semiya Kesari

in Deepavali recipe, Festival recipe, festival special, Navaratri recipe, Onam special

Vermicelli Kesari is a no fuss recipe , which can be prepared in a few minutes , with very few ingredients . Generally, we make Kesari from Semolina but one can try Kesari from Vermicelli for a change . It tastes very good and can be made for functions and festivals .

 

Ingredients

  1. Semiya / Vermicelli 1 cup
  2. Sugar half to one cup
  3. Cashewnuts 3 tablespoons
  4. Ghee 1/4 cup
  5. Cardamom Powder 1/2 teaspoon
  6. Edible camphor ( Pachaikarpooram) a pinch ( optional)
  7. Kesari Powder a pinch (optional).
  8. Water 1 cup

Method

  • In a deep bottomed pan or Kadai , add a table spoon of ghee and roast the cashews .When they turn  light brown , remove and keep aside .
  • Add a teaspoon more of ghee in the same Kadai , add Vermicelli and roast it , till brown .
  • Remove and keep aside .
  • Add water to the kadai and boil. Add the Vermicelli and cook , till it turns soft . Add  sugar and let it dissolve well . Stir and cook in low flame .
  • Add the rest of the ghee and stir till Vermicelli , starts leaving the pan .
  • Add Cardamom powder and Pachai karpooram ( Edible camphor ).