Friday, June 18, 2010

SeMiya/VermiCeLLy KeSaRi


1 cup Vermicelli
  1 cup Sugar 
  • 1/2 cup Milk
    1 1/2 cups water
    1/4 cup Ghee
    1 pinch cardamom powder
    10-12 cashew nuts
    1 pinch food colour
    5-10 raisins
    5 badams
     

    Heat 1 tsp Ghee in a Kadai and roast the Vermicelli till golden brown and keep aside. Similarly roast the Cashew nuts and keep aside too. Keep a thick bottomed Pan on the stove and add the water and milk and bring to boil. Once done add food colour and mix thoroughly. Now put the vermicelli into the pan and cook with lid till the vermicelli is tender. Add rest of the ingredients and cook till the water is absorbed well. Pour the contents to a greased pan and allow to cool. 

    Once cool cut into pieces of any shape of your choice  and serve as it is or serve chilled.




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