This yummy vermicelli/semiya sheera/keasri, I tasted in one of my family celebrations...I just loved it and asked the caterer who was serving this, as he was our family caterer he was happy to explain me the procedure and measurements..this is different from how I make my kesar bhat.
Best part is can be made in less than 10 minutes and served..tastes heavenly.
Ingredients:
Fine or Thin Vermicelli/Semiya - 1 cup
Ghee - 3 tablespoon,
Water - 1/2 cup,
Sugar - 1/2 cup,
Food colour - a pinch orange
Cardamom Powder - 1/4 teaspoon,
Saffron - few strands(optional).
Method:
In a medium broad pan heat half the ghee and add vermicelli and fry in medium low flame, until the vermicelli is roasted to light brown.
Add water and cook until the vermicelli is cooked.
The vermicelli cooks very fast, say in two to three minutes.
Add sugar and stir well, the mixture turns watery.
Keep stirring, add food colour.
When you see the vermicelli is forming a lump, add remaining ghee.
Mix well and add cardamom powder and saffron. Remove from heat.
You can also fry 1 teaspoon of cashew and raisins in ghee and add to the mixture.
Enjoy.
Best part is can be made in less than 10 minutes and served..tastes heavenly.
Ingredients:
Fine or Thin Vermicelli/Semiya - 1 cup
Ghee - 3 tablespoon,
Water - 1/2 cup,
Sugar - 1/2 cup,
Food colour - a pinch orange
Cardamom Powder - 1/4 teaspoon,
Saffron - few strands(optional).
Method:
In a medium broad pan heat half the ghee and add vermicelli and fry in medium low flame, until the vermicelli is roasted to light brown.
Add water and cook until the vermicelli is cooked.
The vermicelli cooks very fast, say in two to three minutes.
Add sugar and stir well, the mixture turns watery.
Keep stirring, add food colour.
When you see the vermicelli is forming a lump, add remaining ghee.
Mix well and add cardamom powder and saffron. Remove from heat.
You can also fry 1 teaspoon of cashew and raisins in ghee and add to the mixture.
Enjoy.
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