Sunday, September 28, 2014


Kesari is a common sweet made in South India, usually made with semolina. But these days many variations have come up.. for eg. adding fruit pulps, chocolate etc etc .. This recipe is with vermicelli.
Vermicelli / semiya ... 2 cups
Water .................. 3 cups
Sugar ................. 1 cup
Cardamoms ...... 3-4 split
Salt ... 1 pinch
Kesari colour ..... small pinch (orange food colour)
Nuts .......... for garnishing (I have used blanched almonds )
Ghee ...... 2 tbsps

1. Heat the ghee in a pan and add the split cardamom pods.
2. Now tip in the broken vermicelli and saute until golden brown on medium flame.
3. Now add the water (preferably hot ).
4. When it starts to boil, reduce the flame and let the vermicelli cook.
5. Add the kesari colour and a pinch of salt.
6. When the vermicelli is almost done, stir in the sugar.
7. Continue to cook on low flame until the water from the sugar gets dried up and vermicelli is cooked.
8. You may add the nuts to it if you prefer. I used only for garnishing to make it look presentable.

Recipe adapted from - You Too Can Cook

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