Recipe: Kesari Semiya

Last Updated: Friday, October 25, 2013 - 09:44

Try this easy Dessert for celebrating the festive season


3/4 cup Semiya/Vermicelli
1/2 cups Water
1/2 cup Sugar
Half a pinch of Saffron Strands
2 tsp warm Milk
10 Cashews, Halved
10 - 15 Raisins
2 tbsp Ghee
3 Cardamoms

For Garnish:

5 – 10 finely sliced Almonds
Crushed Cardamom seeds.
One or two strands of Saffron


Soak saffron in warm milk.

Heat half the ghee in a kadhai (wok) and add the cashews and slightly toss them till they turn golden. Add in the Raisins and fry them too.

Keep it aside and add the remaining ghee.

Add the semolina, and lightly roast it in the ghee till light brown. Take care not to burn it.

Boil some water. Add the boiling water to the roasted semiya and let it cook for 3-4 minutes and add the sugar and crushed cardamoms.

Let the water evaporate till the semolina gets cooked.

Mix in the fried dry fruits and add the saffron. Toss the semolina once.

For garnish put the semolina in a serving bowl and sprinkle the chopped almonds and crushed cardamom seeds. Place the saffron strands carefully on top and serve warm.

Serve it hot/warm or at room temperature.

First Published: Friday, October 25, 2013 - 09:44

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