Semiyah Kesari

Semiyah, seviyah, semiyalu, vermicelli...call whatever you want in whatever language you speak are those little thread of wheat you can eat. They are yummy any way you make it. And today its a dessert I made with them called Kesari. My whole family loved it. Gonna be making more of it more often

Semiyah Kesari (Vermicelli cooked with Sugar)

Semiyah Kesari

Ingredients:

1. 1 cup very thin vermicelli (with which you make kheer)
2. 1/8 cup sooji
3. 1/2 cup sugar (if not using splenda use 1 whole cup)
4. 4 packets splenda
5. 2 teaspoons ghee
6. 1 teaspoon each of raisins and cashew (optional)
7. 1 teaspoon rose essence or 2 cardamoms

In a non stick pan melt the ghee or butter and fry the raisins and cashews and cardamom if using for a couple of minutes. Add 2 cups water and bring it to boil. Add a pinch of food coloring if desired. Reduce heat and add toasted sooji and vermicelli. Simmer for 5 minutes. Add the sugar and sugar free if using and keep stirring until it starts to become thick. If cardamom was not used add the rose essence at this point Butter a deep dish and add the kesari to it and smooth the top. Let it cool a bit and cut it into cubes and enjoy