Monday, September 30, 2013

Easy semiya kesari recipe (Vermicelli kesari)

vermicelli-kesari-recipe

Vj loves Semiya kesari equally as rava kesari. But I had no specific recipe for it and have not tried except for two times, both times dint turn out that good. Vj is expert in making kesari as I have said the story about his experience in making kesari in my Kesari post. So once he had made semiya kesari too for me as in this post for an event. But he too just makes it by fluke. Latest once he was craving for semiya kesari, I was in no mood to enter kitchen and he said he will make it in no time. Went inside the kitchen like a king and as usual, he called me every time for each and every ingredientDoh, to locate it. So I thought I will rather watch him from kitchen itself rather going here and there. Then while making he just poured the sugar as the same amount we use for rava kesari and it became so watery. Then we had to pour lots of milk and we had it as payasamWhistling.
semiya kesari recipe

So once when I was chatting with my friend Sangeeta, she told me about this semiya kesari using fine vermicelli (its super fine / thin). And she told it is very very easy and quick to make, yet delicious. And even it sounded the same to me when she told the method. So made it here in my lunch menu also within 10 minutes. Its really easy and very very tasty! You must try this recipe to see what I mean. It doesn't need more ghee like the rava kesari, needs very less.

Easy Semiya kesari / vermicelli kesari recipe

Recipe Cuisine: Indian  |  Recipe Category: Sweet
Prep Time: 2 mins    |  Cook time: 15 mins    Serves: 2

Ingredients

Fine vermicelli - 2 cups, loosely packed

Water - 3/4 cup (approx.)

Sugar - 1/2 cup

Elachi (cardamom) - 1, powdered

Ghee - 3 tsp

Food colour (orange or yellow)
Optional - A pinch



Method

  1. Break the vermicelli roughly and measure 2 cups heaped. Roast in medium flame with a tsp of ghee in a pan. Just to coat the vermicelli and roast it a bit. Add water to this, just to immerse it.1-semiya-kesari-recipe
  2. As it boils, stir gently in medium flame and in no time, it gets cooked as the water evaporates. Now add sugar and elachi powder.2-semiya-kesari-recipe
  3. Sugar will melt and make the vermicelli also loose as we mix it. Add food colour and mix well. Everything in medium flame.3-semiya-kesari
  4. Continue mixing for 2 minutes, adding ghee in between, until the kesari starts leaving the sides of pan and becomes glossy. Transfer to a bowl or plate.4-semiya-kesari

Notes

  • For thick vermicelli, boil water first and add the roasted vermicelli.
  • Water and sugar ratio – for 1 cup vermicelli 2 cups water and 3/4 cup sugar and needs more preparation time.
  • Make sure that you cook vermicelli really well. Otherwise, after adding sugar, it becomes hard and chewy.
  • For fine vermicelli, water should be added just to immerse it. Otherwise turns mushy.
  • My friend said they make it authentically without food colour. The sugar itself will give glossy deep golden brown colour.
  • Raisins can be added fried in ghee, otherwise nothing is needed for garnish.

    Super easy and tasty kesari ready under 15 minutes! And it tastes like heaven, by the way ;)  

    semiya-kesari-recipe



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    35 Stars(comments):

    1. Looks yum Raks :) I must try this sometime, using very fine vemicelli is new to me

      ReplyDelete
    2. Love this ..I make this so many times, but somehow never posted it..love the color and looks yumm..

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    3. Super tempting kesari, don't mind having a spoon. Simple and neat clicks

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    4. super tempting kesari.. love the color

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    5. Very tempting and super delicious. Love this kesari. I make it very often as my daughter loves this. You have made it perfectly.

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    6. Wow!!! that is something innovative and delicious dish...

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    7. Looks great.. nice clicks..

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    8. such a tempting dessert..lovely color and nice clicks....

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    9. Luks like u have added saffron. Is it what am seeing?But no mention in ingredients. Thats y asked. We make this with milk. We cook the vermicelli in milk n water. This luks yumm. Luv ur lunch series. Keep them coming.

      ReplyDelete
    10. Luks like u have added saffron. Is it what am seeing?But no mention in ingredients. Thats y asked. We make this with milk. We cook the vermicelli in milk n water. This luks yumm. Luv ur lunch series. Keep them coming.

      ReplyDelete
      Replies
      1. Just used for garnishing for picture sake. No need to add in kesari.

        Delete
    11. Simply awesome and colorful looking kesari. Wonderfully prepared.
      Deepa

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    12. very nice pics.....can we use condensed milk diluted instead of sugar?

      ReplyDelete
    13. Love the pics Raks. My friend used to make a version where she wd combine regualr rava kesari and vermicelli kesari...The rava kesari wd be soft, but hte vermicelli would be slightly crunchy and overall different textures, so very tasty! Kesari is such a simple sweet, but I am sure everyone loves it!
      Shobha

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    14. More than the kesari, I enjoyed the intro! :) haha!!

      Nice kesari, by the way!

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    15. love this kesari,looks yumm

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    16. awesome semiya kesari... yet to try... yummy...

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    17. very attractive....yummy...

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    18. yummy kesari its colour is so attractive....

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    19. Wish to have a bowl of this kesari..Delicious.

      ReplyDelete
    20. I have had it only twice but love it to the core....amazing color!!

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    21. I juss added a little milk powder n almons to the recipe..nd dat tasted really gud..milk powder gave it a creamy texture n almonds on being roasted wid the vermicelli smelled really gud...thanks for all the recipes Raks...ur recipes have made me a star cook in my family..

      ReplyDelete
    22. Hi raks
      Wat is the water/ vermicilli ratio? In the ingredients you have mentioned as 3/4 cup water for 2 cups of vermicelli but in comments as 2 cups of water for 1 cup of vermicelli

      ReplyDelete
      Replies
      1. For thin vermicelli 3/4 cup water and for the usual vermicelli 2 cups of water.

        Delete
    23. hi raji, i live in singapore as well. may i know which food colour is this? please let me know the brand name and the colour name? thanks in advance!!! - priya

      ReplyDelete
      Replies
      1. I got this colour from India :)

        Delete
    24. Also, if you remember please let me know the brand of semiya you used. i used bambino thick vermicelli today. i kept 1:2 water ratio. but it came up not as good as yours. it was like a mass. did i overcook? thanks!- priya

      ReplyDelete
      Replies
      1. This semiya is fine vermicelli in Mustafa next to the regular semiya, you will find it. If you could not see the semiya separately, yes, you could have overcooked.

        Delete

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