semiya kesari recipe

firstly, roast 1 cup vermicelli in 2 tbsp ghee on a low flame.

roast till the semiya turns golden brown in colour. keep aside.

now in a large kadai heat 2 tbsp ghee and roast 2 tbsp cashew and 1 tbsp raisins.

once they turn golden brown, keep aside.

now to the same kadai add 2 cup water and 2 tbsp saffron water. to prepare saffron water, soak few strands of saffron / kesar in 2 tbsp of warm water for 30 minutes.

once the water comes to a boil, add roasted semiya and stir well.

boil for 5 minutes stirring occasionally.

further, simmer for 5 minutes or till the semiya absorbs all the water.

once the semiya gets cooked completely, add ½ cup sugar and pinch orange food colour.

mix well, dissolving sugar completely.

continue to cook for further 5 minutes to absorb all the sugar.

add in ¼ tsp cardamom and roasted cashew and raisins. mix well.

finally, serve semiya kesari garnished with more kesar if required.