Vermicelli Kesari:Sweet Seviyan. Sheer Khurma walli Seviyan Halwa. Seviyan Zarda. Semiya Kesari. Sweet Semiya Recipe. Semya Kesari. Sweet Vermicelli. Vermicelli Halwa. Vermicelli Halva.

I tasted this particular recipe when I was a kid(studying 3rd or 4th standard). I have been to daddy’s friends place. They are Tamil speaking Muslims! I call that aunty as ‘Parrot Aunty’ (as she had parrots in their house….I still call her the same & never asked her real name)! She fixed this dessert on that day! I forgot the event anyway. Well….it was’nt like usual kesari for me. As she had used vermicelli to make this kesari. It was very soft, orange in color and extra fine quality vermicelli!

Later when I grew up and started cooking…..I really had hard time to make the exact version of this kesari. As I could never find such fine vermicelli anywhere! And most of the groceror’s had no clue what I am looking far. Finally tried in International market place at Gandhi Road, Vellore….they had this pakitani vermicelli’ well it was extra fine!:) The same I was looking for!

Ingredients:

Vermicelli – fine quality 1 cup
Sugar ¾ cup
Milk 1-2 cups(optional…i didnt use any)
Cardamom seeds powder 1 spoon
Saffron few strands
Pista nuts – halved
Kewra essence few drops
Ghee ½ + ½ cup.

Method:

Heat a non-stick skillet. Dry toast ‘vermicelli’ for few minutes…..till fragrant. Transfer it to a bowl. Set aside.

In the same skillet, heat ½ cup of ghee. Add pista nuts and fry them till they turn to golden color. Set aside.

Now add sugar, cardamom seeds and saffron. Add ½ cup of water and continue to boil
When it comes to boiling point. Add vermicelli to it. Use wooden spatula (greased with oil or ghee) for stirring.

Continue cooking. (add either milk or water…its up to you)

When semolina is done…sucking up all the milk and moisture andoil shows up on side. Remove it from the stove and transfer it to display bowl.

Serve warm or cold as a dessert.