Semiya Kesari

Begin with taking 2 cups water in a sauce pan.

Then add ¼ cup sugar to the water. The sugar in this recipe is just enough. For a more sweet taste, you can add more sugar.

Keep the sugar solution on a medium flame and let it come to a boil.

Next heat a pan and then add 2 to 3 tablespoons ghee in the pan.

Melt the ghee and then add 10 to 12 cashews. Saute till the cashews become light golden

When cashews become light golden, then add ½ tablespoon raisins. Stir and saute till the raisins swell and puff up.

Then remove both the cashews and raisins and keep aside in a plate.

Add ½ cup semiya to the pan.

On a low heat roast the semiya for 2 to 3 minutes. Just roast the semiya. You don't need to brown them.

Meanwhile when the water comes to a boil, add a pinch of saffron strands.

Let the water come to a rolling boil.

I also added natural orange food color extract. Skip food color and saffron if you do not have them and just add one to two pinches of turmeric powder in the water.

Meanwhile the semiya has got roasted. You don’t need to brown semiya.

Now pour the hot water gently in the pan containing semiya. Be careful while adding water as there is a lot of spluttering.

Simmer on a low to medium heat.

Add ¼ teaspoon cardamom powder. Stir and mix well.

On a low to medium heat cook the semiya. If you want you can cover the pan too with the lid.

All the water has to be absorbed and the semiya should cook well.

If the water is absorbed and the semiya is under cooked or half done, then add ¼ cup more hot water. Keep some hot water handy if required.

Depending on the quality of semiya used, you can add less or more water. I used rice sevai. You can use whole wheat vermicelli too. The semiya should be cooked well and all the water should be absorbed.

Then next add the sauteed cashews and raisins. Keep a few cashews and raisins for garnishing semiya kesari.

Mix well. Serve semiya kesari hot or warm or at room temperature, garnished with the cashews and raisins.