Vermicelli Kesari is a pudding made with vermicelli, ghee, nuts and sugar. I have used coconut oil instead of ghee to make it as vegan. This is a very simple recipe and can be made using any millet vermicelli. Try this recipe for a quick dessert.
Ingredients:
- 2 Cups or 100 grms Millet Vermicelli
- 2 Cups or 100 grms Millet Vermicelli
- 2 Cups or 100 grms Millet Vermicelli
- 1 Cup Water
- 1/2 Cup Sugar
- 1/2 Cup Sugar
- 1/2 Cup Sugar
- 2 Tbsp Coconut Oil/Ghee
- 2 Tbsp Coconut Oil/Ghee
- 2 Tbsp Coconut Oil/Ghee
- 5 Cashews broken into pieces
- 8 Raisins
- 1/4 Tsp Cardamom Powder
- 1/2 Tsp Orange Food Colour (Optional)
Directions:
- In a pan add a tablespoon of oil and fry the cashews till golden brown. When they are getting fried, halfway through add raisins and fry them along with cashews. Once done, remove.
- In the remaining oil, add vermicelli and roast them on low heat till they change colour and become crisp. Remove.
- Now add water and bring it to boil. Keeping the heat on low, add the roasted vermicelli and cook them till it absorbs water and becomes soft.
- Now add sugar and colour. Continue cooking till it absorbs the sugar. Add the remaining oil and cardamom powder. Mix well and turn off heat. Allow it to cool down for 5 minutes.
- Garnish with fried nuts and serve hot or cold.
Note:
- Milk can be used instead of water. You may need more than a cup of milk.
- Any millet vermicelli can be used for this recipe.