Vermicelli kesari aka semiya kesari is one of the easy n yummy Indian dessert recipes.Making a perfect semiya kesari was my dream.When i was a beginner in cooking kesari recipes,i have tried this many times but i end up making vermicelli halwa or half cooked hard,chewy kesari.Recently i applied my rava kesari technique and used more water to cook the vermicelli.It came out perfect this time ! I was so happy with the results and it tasted great.So thought of sharing this recipe with u all.But one thing which i felt bad is the color of this kesari.I have added more food color by mistake & my kesari resembled beetroot halwa.So please be careful while adding food color.And I have not used fine vermicelli here.I used the normal,thick roasted vermicelli( Bambino).So adjust the quantity of water based on the vermicelli.Its very to easy to make if u follow the steps carefully.Even beginners and bachelors can give a try.Ok,Lets see how to make vermicelli kesari/semiya kesari recipe !
Semiya kesari recipe
Semiya kesari recipe- Easy n yummy dessert recipe
Prep time:5 Minutes
Cook time:15 Minutes
Total time:20 Minutes
Roasted vermicelli - 1/2 cup
Water - 2.5 cups
Red food color - 1 pinch
Sugar - 1/2 cup + 2 tbsp
Cardamom - 2 seeds ( crushed)
Ghee – 1.5 tbsp
Heat water in a kadai and add 1 tsp ghee to it.When the water starts to roll boil,add the roasted vermicelli & food color.
Mix well till all the water is absorbed by the vermicelli.Cover & cook for 10 minutes in medium flame.Mix once in the middle.Make sure the bottom is not burnt.
Check whether the vermicelli is cooked properly.For this,take few strands of vermicelli and try to mash it with ur fingers.If it breaks & mashes,its cooked right.Now add the sugar and mix well.The mixture will become watery as soon as u add sugar.Mix well in high flame for a minute.Mixture will thicken slightly.Bubbles will appear all over the sides.
When u mix it,u will find the kesari becoming non-sticky and start to leave the kadai.Add the remaining ghee,cardamom powder.Mix well & switch off the flame.Transfer the mixture to a plate when the mixture is watery.Do not wait for the kesari to leave the sides of pan completely.It will becomes chewy when it cools down.So remove the mixture when it is wet and slightly watery.It should fall into the plate like a ribbon.This kesari will set perfectly once it cools down to room temp.Serve once it becomes warm.If u want to serve really hot,mix it for few more seconds to drain the excess water.I guess nobody will eat it hot from the stove ;)).So its better to remove it when there is moisture in kesari.
Two most important things u should notice while making this kesari is : Vermicelli should be cooked properly.Do not mix for long time till kesari leaves the sides of pan completely.As soon as u see the kesari thickens and start to leave the kadai,remove it from the stove.Mixture should be slightly watery and wet.
I used 1:5 vermicelli and water ratio.If u use fine vermicelli, use 1:2 water.
If u use fine vermicelli,add 3/4cup of sugar for 1 cup of vermicelli.
Check whether the vermicelli is cooked properly before adding sugar because the kesari will turn hard and chewy.
Semiya kesari takes less ghee than rava kesari.So use less.
Remove the kesari when the mixture is slightly watery.It will set well as soon as it becomes warm.Do not mix till it leaves the sides of pan completely.
Try this yummy semiya kesari for ur guests.They would love it for sure