Sooji Seviyah kesari

This is one of the most easiest deserts you would ever come across when talking of desert recipes from India. Usually there is the sooji kesari or seviyah kesari, but I like this one which is a combination of both. The texture is better.

 Sooji Seviyah kesari 

Sooji Kesari

Ingredients:

1. 1 cup each of sooji, fine vermicelli
2. ¼ cup ghee
3. ½ cup sugar
4. A pinch of food coloring
5. A pinch of saffron
6. 1 tablespoon chopped cachew + almond
7. 1/ tablespoon raisins
8. 1 teaspoon rose essence or 2 cardamom pods
9. 3 cups water.

In a pan heat half of the ghee and fry the sooji and the dried nuts+ raisins till light brown. Set in another dish. Add the rest of the ghee and fry the vermicelli till they become light brown. Take it into a different dish

Bring to boil 3 cups of water and add the vermicelli. Cook for 5 minutes. Add the sooji and stir to combine. Add the sugar and mix well, until it melts. Add the rose water or cardamom pods and cover and set aside for 5 minutes. Butter a dish and add the kesari to it. Cut it into your fav shape and enjoy hot or cold

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