Semiya / Vermicelli Kesari

INGREDIENTS:
   Fine Semiya / Vermicelli - 1 Cup
   Sugar - 1/2 Cup
   Water - 1 Cup
   Cardamom powder - 1/4 Tsp
   Cashews & Raisins - Few
   Ghee - 3 Tsp
   Food colour - A pinch

METHOD:

• In a pan add a tsp of ghee and fry cashews and raisins and keep aside.

• In the same pan add Vermicelli and roast it for few minutes in low flame.
• Add water to the roasted vermicelli and let it boil in medium flame.

• Cook till the water evaporates and the semiya gets cooked well.Then add Sugar and stir well.

• Add Cardamom powder, Food colour, remaining ghee and mix well.

• Allow it to cook in medium flame with continuous stirring till  the kesari starts leaving the sides of the pan.
• Finally add roasted cashews and raisins and mix well.

• Switch off and serve warm or chilled.

NOTES:

• If you have roasted vermicelli you can directly use that without roasting.
• Adjust sugar according to your taste.
• After adding sugar it will start to loosen a bit so keep stirring till it becomes thick.