### TranslatedIngredients: 2 cups Hot water,1 cup Semiya (Vermicelli),1/4 cup Sugar,3 tablespoons Cashew nuts - halved,3 tablespoons Raisins,1/4 teaspoon Cardamom Powder (Elaichi),2 Saffron strands,2 teaspoon Ghee - + 1/4 cup ### PrepTimeInMins: 0 ### CookTimeInMins: 30 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Semiya Kesari Recipe, in a heavy bottomed saucepan; add a teaspoon of ghee roast the vermicelli on low heat until you get a roasted aroma. Meanwhile boil water in a saucepan. Add in the sugar, cardamom powder, saffron and stir until the sugar dissolves completely.When it comes to a boil, add in the roasted vermicelli, turn the heat to low and simmer and cook until the semiya is cooked completely.Once done, add in 1/4 cup ghee and mix it properly and let it cook for another 2 minutes. While the Semiya is simmering, we will roast the cashew nuts. In a small pan, add a teaspoon of ghee on low heat; add in the cashew nuts and roast until crisp and golden. Add in the raisins, stir for a few seconds and keep aside.Turn off the heat and finally garnish the Semiya Kesari with the roasted cashew nuts and serve the Semiya hot or cold as desired.Serve the Semiya Kesari Recipe after a meal of Hyderabadi Biryani and Tomato Onion Cucumber Raita for your Sunday lunch.
