I
wonder how I missed posting on this often prepared sweet (at our home) because it
is Kundan’s favorite and mine also because it is not painstaking. I have
shared my usual recipe but photos that I clicked today feature a milk-free
kesari (As I ran short of milk today). Without milk the sweet is good enough but
adding milk makes it richer and brighter and tastier.
Serves: 2
Preparation Time: Nil
Cooking Time: 20
minutes
Ingredients:
1.
Semiya or Vermicelli – 1 cup
2.
Sugar – ½ cup
3.
Water – 1 ½ cup
4.
Milk – 1 cup
5.
Salt – 1 pinch
6.
Cardamom powder – ¼ tsp
7.
Kesar color – 1 pinch
8.
Cashew nuts – 1 tbsp
9.
Ghee – 2 tbsp
Method:
Step 1:
In a non-stick pan with a spoon of ghee roast cashew nuts, drain ghee and keep
them aside.
Step 2:
In the same pan, roast the vermicelli until the beautiful aroma comes out of
it.
Step 3:
Add water, kesar color and a pinch of salt; when the water is absorbed add milk into it and
cook on simmer.
Step 4:
Add sugar, cardamom powder and a spoon of ghee and mix well;
adjust sugar if required and turn off heat.
Step 5:
Garnish with roasted cashew nuts and serve hot.
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