Semolina-Vermicelli Kesari

I prepared this Kesari for my husband’s birthday. This is my first attempt of Kesari (That's true, I never made Kesari before!) and I was afraid how it will turn out as I added some imagination to the original Kesari recipe and prepared it. That too I made this experiment on my hubby’s b’day! But thank god, it came out so perfect that he wanted more. I want to share my very first Kesari attempt with you all! Hope you like it too!

I used:

• 1 ½ cup Semolina (Upma Rava)
• 1 ½ cup Vermicelli (Semiya)
• ½ tsp Red Food Color
• 2 cups Sugar
• Some Cashew Nuts, Raisins and Cardamom Seeds
• 1 tbsp Ghee
• ½ cup Milk
• 6 cups Water

Preparation:

In a bowl boil the water. In a separate pan add the ghee cashews and cardamom seeds and fry well. Then add the semolina and vermicelli and fry till the mixture turns golden brown.

Later add the sugar and the food color and mix well so that the color spreads evenly. Finally add the boiled water along with the milk and raisins and mix well so that no lumps were formed.

Put the lid on and leave it for sometime on a low flame. When all the water is absorbed, switch off the stove and leave it for 2 minutes.

Then transfer thus prepared Kesari into a greased plate and spread evenly.

Cut the Kesari into desired shapes or just simple diamonds while it is still hot. Garnish with some raisins and cashews and serve. This can be eaten hot or cold. This is one yummy dessert.