Vermicelli ( Semiya ) Kesari

• 2 cups of Butterfly Vermicilli


• 1 cup sugar


• 1/4 cup ghee


• 1/4 cup chopped cashews and raisins


• a pinch of kesari powder


• 2 elaichi and cinnamon, slightly crushed

METHOD:

• Fry the cashews and raising in a tsp of ghee until golden brown.


• Fry the Butterfly vermicelli in another tsp of ghee until golden brown and set aside.


• In a pan add 4 cups of water and bring it to boil, add elaichi and a pinch of kesari powder to it.


• Add in the vermicelli to the boiling water and cook till the water is absorbed.


• Now add the sugar and mix well for 10 mins.


• Finally add the remaining ghee, cashews and raisins and mix well.


• You can adjust the amount of sugar, nuts and ghee as per your need.


• Can serve it individually in separate bowls or spread on a greased plate and cut into diamonds.