Semiya Kesari / Vermicelli Kesari | Karthigai Deepam / Festival Recipes

Wishing all my readers a happy Karthigai Deepam.
Hope the days to come fill all your hearts with light and happiness.

Its been one heck of a week for us. With the kid down with the flu and a tornado of other things happening, it seems as if someone has switched on the fast forward button in our lives. Thanks to god, the kid has been recovering quickly and is coming back to self. So its celebrating time again.

I didn't plan anything to do for this Karthigai Deepam as with him going down, the whole family seemed to be let down. But now that he is ok, it was some sweets and celebrations that we needed. Added to that, he loves watching fire, flames and everything bright. And so we lit diyas and placed everywhere as he watched them with wide eyes.
Kesaris are a quintessential part of my neivedhiyam for any festivals as they are easy to make and I love the different flavors that we can put in. Pineapple, nuts, loads of ghee equals Vimi with a happy tummy. Since I was late from office and I was running out of time, this semiya kesari sounded the right sweet for me and with that some wheat appams and pori urundais were perfect to finish the pooja.

THIRUKARTHIGAI WISHES to all my readers.

~*What U Need*~ Vermicelli - 1/2 cup Sugar - 1/4 cup Water - 1 cup Cashew - 5 Raisins - 5-6 Ghee - 1 tbsp + 1 tsp Cardamom powder - 1/4 tsp Yellow food color - a pinch

How I made it:
Heat 1 tsp ghee in a non stick kadai and roast the the vermicelli till golden brown. Allow to cool in a plate.

Boil water with cardamom powder and food color. Add the vermicelli and cook till no water is left.

Add sugar and when it starts to melt and boil switch off the stove.

Fry the broken cashew and raisins in 1 tbsp ghee till brown and add this to the kesari and mix well. Cool and serve.

Serve at room temperature!!!

** My Notes:
** The kesari hardens when it starts to cool down. So dont worry if the mixture is runny.

So thats it Folks...
With Love,

Signs off!!!