In a pan, heat 1/2 tsp of ghee and roast vermicelli till golden brown color. Don't burn the vermicelli or over roast it. In the same pan roast cashew, raisins and keep by side. Soak saffron in warm milk.
Now boil water in a pan, when it starts roll boiling add vermicelli.
Cook till it turns soft and all the water is absorbed. Add Sugar very slowly in a sprinkled way, this step avoids the formation of lumps. Sugar will melt and now the vermicelli starts to loosen. Cook till it is thick.
Now add food colour and mix well. Then add cardamom powder.
Now add the remaining ghee, cashews and raisins. Finally add saffron soaked in warm milk and mix well.Tasty and yummy vermicelli kesari is ready.
Tips for Semiya Kesari Recipe
1. Don't burn the vermicelli while roasting, it will spoil the whole taste of kesari. 2. Water ratio varies, depends on the thickness of vermicelli. I used thin vermicelli and the water ratio is 1:1.5 3. For thick vermicelli water ratio is 1:2. 4. Semiya Kesari doesn't require more ghee like Rava kesari. 5. Always add sugar once the vermicelli is cooked or else the kesari will turn chewy. 6. Addition of saffron enhances the taste of this vermicelli kesari. 7. You can also cook the semiya kesari in milk.