A Variation of Kesari / Sooji Ka Halwa
Ingredients
Semiya/Vermicelli: 1 Cup
Sugar: 1/2 Cup
Ghee: 5 Table Spoon
Milk: 3 Cups (Or 2 cup milk + 1 Cup Water)
Cardamom powder: 1 pinch
Cashew nuts/Raisins: For Garnish
Cooking Time: 15 minutes
Method
Pour ghee to a pan, fry cashew nuts and raisins and keep aside
To the same pan add semiya and fry for about 5 to 8 minutes on medium flame
Boil milk and water and add it to the semiya
Add sugar and cardamom powder
Stir well and let it boil. Once it boils well reduce the flame to medium
Keep on string till the whole liquid is absorbed and semiya kesari gets thick
Grease the setting tray with little ghee
Pour the mixture to the setting tray and layer it well
Once it cools cut to the desired shape using a knife and place the cashew nuts and raisins on top and serve
Note:
If you wish to make it more sweet increase the amount of sugar or add little condensed milk
Semiya/Vermicelli: 1 Cup
Sugar: 1/2 Cup
Ghee: 5 Table Spoon
Milk: 3 Cups (Or 2 cup milk + 1 Cup Water)
Cardamom powder: 1 pinch
Cashew nuts/Raisins: For Garnish
Cooking Time: 15 minutes
Method
Pour ghee to a pan, fry cashew nuts and raisins and keep aside
To the same pan add semiya and fry for about 5 to 8 minutes on medium flame
Boil milk and water and add it to the semiya
Add sugar and cardamom powder
Stir well and let it boil. Once it boils well reduce the flame to medium
Keep on string till the whole liquid is absorbed and semiya kesari gets thick
Grease the setting tray with little ghee
Pour the mixture to the setting tray and layer it well
Once it cools cut to the desired shape using a knife and place the cashew nuts and raisins on top and serve
Note:
If you wish to make it more sweet increase the amount of sugar or add little condensed milk
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