Kesari also known as Sheera or Sooji Halwa is a delicious Indian dessert made with semolina or vermicelli and sugar. We generally make it is as an offering (prasad) to God or for special occasions.
This Kesari is made with vermecelli and it will be a nice variation if you always use sooji. Kids will also love it. Since it takes only a few minutes to make this you don’t have to plan ahead. You can make it for an unexpected guest or surprise your kids when they come back from school. It reminds me of my childhood days when my mom surprises with different kind of sweets and snacks…:)
Also check out our recipe for Rava Kesari.
Preparation time: 30 minutes
No. of servings: 5 to 6
- Semiya (vermicelli) – 1.5 cups
- Water – 2 1/4 cups
- Sugar – 1.5 cups (adjust to taste)
- Broken cashew nut – 2 tbsp
- Raisins – 1 or 2 tbsp
- Powdered cardamom – 1/4 tsp
- Ghee or clarified butter – 4 tbsp
- Orange food color – a pinch
Method of Preparation:
Add a tablespoon of ghee in a heavy bottom pan and roast the semiya till golden . Do not let it become brown.
Boil water and add food color followed by the roasted semiya. Let it cook over medium heat and stir frequently.
When semiya becomes soft and water is reduced add sugar and mix well. Sugar melts and starts boiling. When it starts thickening add 2 tbsp of ghee and keep stirring for 2 to 3 minutes.
When everything comes together and the kesari is still loose turn off the stove. If you keep cooking for a long time sugar gets sticky and the semiya will become hard. So remove from heat at the right time.
Heat a tablespoon of ghee in a small pan and fry cashew nut until golden brown. Add raisins and let it puff up. Add fried cashew nut and raisins to the semiya kesari and mix well.
Mix well, transfer it to a serving bowl. Delicious Semiya Kesari is ready. Serve hot.