KESERI SEVIAYAN

Begin with taking 2 cups water in a sauce pan.

Then add 1/4 cup sugar to the water. Keep the sugar solution on a medium flame and let it come to a boil. Next heat a pan and then add 2 to 3 tablespoons ghee in the pan. Melt the ghee and then add 10 to 12 cashews. Saute till the cashews become light golden. When cashews become light golden, then add 1/2 tablespoon raisins. Stir and saute till the raisins swell and puff up.

Then remove both the cashews and raisins and keep aside in a plate.

Add 1/2 cup semiya to the pan. On a low flame roast the semiya for 2 to 3 minutes. Just roast the semiya. You don't need to brown them.

Meanwhile when the water comes to a boil, add a pinch of saffron strands.

Let the water come to a rolling boil.

Making Semiya Kesari

Now pour the hot water gently in the pan containing semiya. Be careful while adding water as there is a lot of spluttering. Simmer on a low to medium flame.

Add ¼ teaspoon cardamom powder. On a low to medium flame cook the semiya.

All the water has to be absorbed and the semiya should cook well.

Depending on the quality of semiya used, you can add less or more water. The semiya should be cooked well and all the water should be absorbed.

Then next add the sautéed cashews and raisins. Keep a few cashews and raisins for garnishing semiya Kesari.

Mix well. Serve semiya Kesari hot or warm or at room temperature, garnished with the cashews and raisins.