Semiya Kesari

Garish - In a saute pan, heat 1 tbsp Ghee / Butter and saute few Cashewnuts and Rasins. till golden brown. Keep aside.

Vermicelli - In the same pan, toast 2 cups of Vermicelli until they turn light golden brown. Keep aside.

Kesari - Boil 4 cups of Water along with a pinch of Saffron, Cardamom Powder and Food color (Optional). Once the water is bubbling hot, stir in the roasted vermicelli, reduce heat and close the lid. Once the water is absorbed, stir in a cup of Sugar and mix well. Serve hot / cold.