Kesari is a very popular Indian sweet/snack and it is my all time favorite! Once a week, time of the day never mattered to me, I would totally pester my mom to make me Kesari; and with in 20 minutes or so I would have my own bowl of vibrant Kesari served. If you ever had the chance of attending a South Indian wedding ceremony, you will find Kesari being served to you. I have never been to a wedding where Kesari was not part of the wedding breakfast menu and of course, it was served at my wedding too! There are different types of Kesari and it depends on the primary ingredient. It could be made with any of the following: semolina, vermicelli, or tapioca balls; and other key ingredients are sugar, ghee (clarified butter)/oil, and nuts. Today I am going to be sharing my version of vermicelli kesari.
Oh, here is a picture of food served to guests for breakfast on the day of my wedding and you can spot the kesari (bright reddish-orange) dish on the left side. Traditionally, food is served on fresh banana leaf at weddings (substitute for a plate).
Happy Cooking!
Kesari
Ingredients
- 2 cups water
- 1 cup roasted thin vermicelli
- 1 cup granulated sugar Add more if required
- a pinch of salt
- a pinch of orange food color
- 2 tbsp ghee (clarified butter) You can also use melted butter or vegetable oil
- 1 tbsp ghee (clarified butter) to toast the cashew nuts You can also use butter or vegetable oil
- 10 cashew nuts chopped (you can also you golden raisins and almonds)
Instructions
- In a deep pan, bring two cups of water to a boil
- Once water begins to boil, reduce the heat to medium; and add a pinch of salt and a pinch of orange food color
- Give it a quick stir and add the vermicelli to the water
- Let it cook and make sure that all the water has evaporated from the pan
- Now add 2 tbsp of ghee or melted butter to the vermicelli and give it a quick stir
- Now add a cup of granulated white sugar and give it a quick stir. You will notice that as the sugar begins to melt, everything in the pan will look runny. That is totally fine. Give it a taste and add more sugar if needed
- Increase the heat to medium-high and keep stirring continuously until you notice the mixture thickening. After 15 minutes or so, if you pick up the mixture at this stage, it should slowly slide off your spatula and should not stick to bottom of the pan.
- Turn off the heat and remove it from heat source (you will notice that as the dish cools down, it will thicken up further)
- Now heat a tbsp of ghee or butter in a small and toast the chopped cashew nuts until they turn golden brown
- Transfer the toasted cashew nuts into your kesari and give it a stir to distribute the nuts.
Notes
Directions with pictures
1.In a deep pan, bring two cups of water to a boil
2. Once water begins to boil, reduce the heat to medium; and add a pinch of salt and a pinch of orange food color
3. Give it a quick stir and add the vermicelli to the water
4. Let it cook and make sure that all the water has evaporated from the pan
5. Now add 2 tbsp of ghee or melted butter to the vermicelli and give it a quick stir
6. Now add a cup of granulated white sugar and give it a quick stir. You will notice that as the sugar begins to melt, everything in the pan will look runny. That is totally fine. Give it a taste and add more sugar if needed
7. Increase the heat to medium-high and keep stirring continuously until you notice the mixture thickening. After 15 minutes or so, if you pick up the mixture, it should slowly slide off your spatula and should not stick to bottom of the pan.
8. Turn off the heat and remove it from heat source (you will notice that as the dish cools down, it will thicken up further)
9. Now heat a tbsp of ghee or butter in a small and toast the chopped cashew nuts until they turn golden brown
10. Transfer the toasted cashew nuts into your kesari and give it a stir to distribute the nuts.
Followed this recipe and kesari has come out delicious!! Took me right back to my chitti’s home 😋