Semiya Kesari ~ Vermicelli Halwa with Cashewnuts and Raisins

Looking for something sweet to be served for the unexpected guests? Here's something quick and easy that can be ready to be relished in a very few minutes with very few ingredients, my favorite Semiya Kesari, aka vermicelli sweet. This recipe is from my sister's MIL. This is a regular item in her kitchen every week, as bava( Brother in law ) loves it. Usually mom makes only Payasam( kheer ), Upma with vermicelli or semiya, but this Kesari is new to us. Toasted Raisins and Cashew nuts in butter add that extra flavor and nuttiness to the Kesari. Vermicelli Halwa tastes so good when hot and stays good in the refrigerator for up to a week.

Ingredients:

• 1 cup vermicelli
  
• 1 1/2 cups water
• 1/3 of a butter stick
• 1/2-3/4 cup sugar
• a few golden raisins
  
• a few cashew nuts
  
• yellow food color( optional )
  
• saffron

How To:

• In a thick sauce pan / kadai, heat butter and add cashewnuts, raisins and crushed cardamom
  
• Once the cashews( kaju ) turns into golden brown add the semiya aka vermicelli and toast until they turn lightly golden brown.
  
• Meanwhile boil the water along with saffron and food color(optional ). Once the water is bubbling hot, stir in this water into the toasted semiya, reduce heat and close the lid.
  
• Once all the liquid has been absorbed, stir in sugar and let all the sugar dissolve and the vermicelli thicken
  
• Tada, sumptuous ddelicious simple dessert is ready in minutes ready to be relished hot or cold...
  

My simple Vermicelli sweet is on its way to:

• WYF : Quick Meal hosted by EC
• FIC: Favorite hosted by Curry Leaf
• Sweet Time hosted by Shanthi