Categories
Cooking Recipes desert indian traditional cooking

SEMIYA KESARI/VERMICELLI KESARI

Vermicelli Kesari is very easy to make.Thought of making some sweet today and ended up with semiya Kesari.

Ingredients:

  • Vermicelli………1 cup
  • Sugar……3/4 to 1 cup
  • Ghee.. …3 TBS
  • Cashews….few
  • Kismis….few
  • Cardomom. .. 4 pods
  • Yellow colour….. A pinch

Method:

  • In a kadai add 1 Tbs ghee and roast vermicelli and keep aside.
  • Now add 1 Tbs ghee add cashews and kismis and fry.
  • In the pan add 1 1/2 to 2 cups of water to boil.(you can decrease or increase water accdg to the vermicelli I have used non roasted vermicelli).
  • When the water boils add vermicelli to it
  • When it gets cooked add sugar to it and mix well.
  • When it starts getting thick add cardomom powder, yellow colour powder and fried cashews and kismis.
  • When it starts to leave the sides of the pan remove from fire
  • If you want to have in pieces. Put it in a greased tray and cut when cool.

Remember to add vermicelli only after water boils.

Add sugar only when vermicelli is cooked.

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Categories
cooking desert healthy recipes. milk cookery

CARROT PAYASAM/CARROT KHEER

Another drink for this summer.This is a very healthy payasam. Carrot payasam is served on special occasions.INGREDIENTS:

  • Carrot….450 gms
  • Milk…….1 lit
  • Sugar…..2 cups
  • Cardomom powder,..5 gms
  • Cashews.. 50 to 100 gms
  • Ghee…..4 tbs

METHOD

  • Grate carrot keep aside.
  • In a pan add 3 tbs of ghee add grated carrot to it and fry till the raw smell goes.
  • Add half of the milk and cookies the carrots in it.
  • When cool put in a mixer and blend well.
  • If you want to serve as a PAYASAM add sugar and cardomom toit.

If you want to serve as a KHEER add little more of milk and allow it to boil for few minutes. Serve it chill.