Another plus point is that it takes very little ghee unlike other sweets where you have to use oodles of them. I found this recipe at the back of the vermicelli cover and had been making this for years now. It has become my children’s favorite. This makes a nice difference from the same old upma and kheer that we make often from semiya. Here is the recipe for you all.
|Semiya / Vermicelli||1 cup|
|Sugar||¾ – 1 Cup|
|Water||2 – 2 ½ cups|
|Cashew Nuts, broken||10|
|Kesari food color||1 pinch|
Now add the semiya and roast over low flame till it turns golden brown. Add water and let it come to a boil.
Close with a lid and cook till the semiya gets cooked and all the water has been absorbed.
Add sugar, cardamom, food color and mix well. You will see the mixture becoming semi solid as the sugar melts. Not to worry. Cook for another 5 mins.
Add the remaining ghee and the roasted nuts, mix well and cook till everything comes together. Serve hot.
|You can add a mixture of water and milk to cook the semiya.|
|You can also add dessicated coconut along with the nuts.|
|Adding a pinch of salt will enhance the taste of any sweet.|
|You can use ready made roasted vermicelli packs to save time.|
For a Microwave version of this recipe, Click here.