Semiya Kesari

Ingredients:

semiya  or vermicelli - 2 cup
sugar  - 2 cups
water - 4 to 6 cups
ghee or clarified butter - 2 tablespoons
elaichi or cardamom powder - 1/2 teaspoon
cashew nut - 1/2 cup
Raisns - 1/2 cup

Directions:

1. Roast 2 cups of semiya or vermicelli in 1 tablespoon of ghee or clarified butter until the semiya turns red
2. Once the semiya is nice and red, add 4 cups of water. Cook until the water evaporates. At this point, check and see if the semiya is well cooked. Depending on the type of semiya, you may need some more water. If the semiya doesn’t feel tender, add some more water and cook.
3. Once the semiya is cooked, add 2 cups of sugar. The sugar will dissolve right away.
4. Cook and bring it to a boil. Simmer for 2-3 minutes but don’t let it dry up too much. Taste to see if you need some more sugar. The sweetness will also depend on the nature of the semiya. Turn off the flame.
5. While the semiya is cooking, roast 1/2 cup of cashew nuts and raisens in 1 tablespoon of ghee. Roast until the cashews and raisen are golden brown.
6. Once you turn off the flame in step 4 above, add 1/2 teaspoon of elaichi or cardamom powder and the roasted cashews. Stir well.

Semiya Kesari is ready to serve. Serve it nice and hot in a cup.