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from Hungryaar's cookbook

Rava and Semiya Kesaribath

Rava and Semiya Kesaribath
semiya kesaribath
food recipes
food recipes indian
easy cooking recipes
indian cooking recipes



  • 100 gm vermicelli (Semiya)
  • 200 gm rava
  • 400 gm sugar
  • 800 gm water
  • 200 gm milk
  • 2 tablespoon ghee
  • 2 teaspoon cardamom powder (elaichi)
  • 10 cashew nuts
  • Few strands of saffron (Kesar)
  • 10 raisins
  • Preparation:
    1. Heat a tawa and roast semiya by adding ghee in low flames
    2. Cook the semiya till it turns slightly golden brown color
    3. Once it is done transfer it to a plate
    4. Keep the saffron strands dipped in a small bowl of water
    5. Now, roast the dry fruits and rava separately
    6. Pour ghee in a heavy bottom kadai and heat it
    7. Now pour water, milk, and a little saffron water in it
    8. When it comes to boil add vermicelli or semiya, rava , cardamom powder, and dry fruits
    9. Stir slowly so that no lumps form
    10. Once the cooking is done add sugar again and mix it thoroughly
    11. Note: Sugar is added at the last so as to avoid stickiness

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