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| Name | How to make semiya kesari |
| Video Uploader | Video From Raks Kitchen |
| Upload Date | This Video Uploaded At 03-10-2018 09:18:17 |
| Video Discription | Learn how to make perfect soft semiya kesari without stickiness. for a perfect textured semiya kesari, make sure to cook the kesari in medium heat after adding sugar. Also switch off once the sugar is absorbed, yet on runny side. Do not wait to get fully thickened. Detailed blog post : https://www.rakskitchen.net/2018/10/how-to-make-semiya-kesari.html semiya kesari recipe Recipe Cuisine: Indian | Recipe Category: Sweets Prep Time: 2 mins | Cook time: 20 mins | Serves: 3 | Author: Raks anand semiya kesari Ingredients: Vermicelli/ Semiya - 1 cup Sugar - 3/4 cup Ghee - 2 tbsp Water - cups Cashew nut - 6 Cardamom - 2 Saffron - a pinch Milk - 2 tsp Salt - a pinch Method: Heat a heavy bottomed pan, add 2 tsp ghee, fry cashew nuts until golden in colour. Keep aside. In the same ghee, low heat, add semiya and roast until golden. Side by side heat water and add it to the roasted semiya, salt. Boil until 3/4th done. Cook covered for 5 mins in medium heat. Stir in between if needed. Semiya should be soft. Add sugar, soaked saffron in milk and mix well. Sugar will melt and get watery. Continue cooking in medium flame until the mixture thickens and not too watery. Do not cook in high flame. Add powdered cardamom, fried cashew nuts, remaining ghee and mix well. Switch off the flame. Notes You can add more ghee if you want it really rich. How to find the right time to switch off the flame? You will see the mixture turn thicker from watery and see sugar strings like we see while making sugar syrup. Yet it should be slightly loose. As it cools, it will get to right texture. I have added saffron, you can add food colour too. Add few raisins if you like, along with cashew nuts. For soft texture, cook semiya covered, well for long time in medium flame. |
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