Cooking time : 25 minutes
Preparation time : 5 minutes
Serve – 3 nos
Semiya – 1 cup (heaped)
Water – 3/4 cup
Milk – 1/2 cup
elachi – 3 nos broken
Sugar – 1/2 cup
Ghee – 3 tsp
Food color – a pinch
cashew – 4 nos
Heat the kadai and add the two tsp of ghee, once melt, add the semiya and saute till its blend with ghee,
Then add the 1/2 cup of water and stir well ,then add the 1/2 cup of milk and mix well.and close the lid for 5 to 7 minutes in the medium flame.
After 7 minutes once u open by this it gets cooked, otherwise add the remanining 1/4 cup of water allow it to cook then and there stir it. now add the sugar, elachi and food color, the sugar gets melt, it become watery do not worry , after some times it gets thickened. add the remaning 1 tsp ghee and saute the cashew till it becomes brown and transfer it to the kesari and saute well
At one point u can see that kesari wont stick in to the kadai off the flame and serve it .
- The cooking time of semiya may differ , because it depends on the thickness of the semiya, mine is very thick so it took time to cook, if u are using the slim vermicelli it may get cooked easily.
- I used the roasted semiya still i sauted it in the ghee.
- Adding dried grapes is other optional.
- Before u add the sugar make sure the semiya gets cooked.