Semiya Kesari / Vermicelli Kesari | Karthigai Deepam / Festival Recipes
My Culinary Trial Room
My Culinary Trial Room
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  • 1/2 cup Sugar - 1/4 cup Water - 1 cup Cashew - 5
  • 1 tsp ghee in a non stick kadai and roast the the vermicelli till golden brown. Allow to cool in a plate. Boil water with cardamom powder and food color. Add the vermicelli and cook till no water is left. Add sugar and when it starts to melt and boil switch off the stove. Fry the broken cashew and raisins in 1 tbsp ghee till brown and add this to the kesari and mix well. Cool and serve.Serve at room temperature!!!** My Notes:



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