Award Time and a Sweet - Semiya Kesari

It award time!! Yaay... thanks you so much Ramya and Reshmi

Kerala Kitchen Awarded me the Best Picture Award for the Pazham Pori. Check out the lovely roundup in her blog.

Also, have a Sunshine Award from Reshmi of Noel Collections. Thank you Reshmi. Sorry for the delay in posting.

Now off to the recipe...

A nice variation from the rava (semolina) kesari. Try this new twist. You will like it. I picked up the recipe from Radhika's Tickling Palates




Ingredients

Semiya/Vermicelli 1 cup
Sugar 1/2 or a little more as per taste
Water 2 cups
Cardamom powder 1/4 tsp
Orange Food Colour 1 pinch
Cashews few
Raisins ( i used a dried fruit mix that I had) 1 tbsp
Ghee 2 tsp

Method of Preparation

1. Heat the ghee in a pan. Add the cashews and fry till slightly browned. Keep aside.

2. In the same pan, add the raisins. Fry and keep aside.

3. Add the semiya and fry till it starts to brown a little.

4. Add the water. Once it comes to a boil, simmer and cook till the semiya is cooked and the water is drained.

5. Add the sugar, cardamom powder and food colour. Stir and cook till the wateriness from the sugar is gone.

6. Garnish with cashews and raisins.