Color flavored Vermicelli Kesari

The festival season is in full swing. We just wrapped up Navrathri this week. Navrathri is a just a day festival ( Saraswathi Pooja/Ayudha Pooja) in my home. I was/am a spectator of Navrathri gollu (doll arrangement) in my friend’s home or even temple and eating the sundal as a Prasadam. But I am counting down for Diwali. Probably the most anticipated festival at least for me.

During Navrathri/Diwali season, many firecrackers stalls start to mushroom throughout the town. The sweet shops are adorned with colorful lighting. The textile showroom extends their business hours to manage the crowd and demand. Talking about textile, most of ladies conversation fall around what is the trend this year?

For me it is just a sweet memory, slightly fading away. Yes, it has been 17 years that I celebrated Diwali in India. Till now, I manage every year to prepare some sweets, because there are no Mithai stores available here. I have an Indian outfit probably outdated now and most important need to check if I still fit or not. Firecrackers –I hate it so no problem.  Now I look forward probably not with the same enthusiasm but with the spirit of celebrating with my family and friends.

I prepared this Color flavored vermicelli kesari for Ayudha pooja. It is a product of Pakistan widely available in any Indian grocery here. I don’t know if I am obsessed in color or photography. I shop for colorsJ. The vermicelli is bit longer than the Indian one “Bambino”, take longer to cook obviously need more water. The sad part, the dark pink and the green almost disappeared while cooking. It gave an overall orange hue perfect to call Kesari and slightly flavored (I am too bad in sniffing and find out the good smell) 

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Ingredients 1 cup of Color vermicelli 1/2 cup (I used) to 3/4 cup of Sugar  2+ 1/2 cups of boiling water  2 to 3 tbsp of Ghee 10 to 15 Cashew broken into pieces 10 Raisins 3 green Cardamom pods- crushed into powder Instructions: Start the kettle so you have the boiling water ready. Fry the cashews with a tsp of ghee followed at the end by raisins. Remove and keep aside. In the same pot fry the vermicelli, until they turn slightly brown (hard to notice in color one) but the crisp sounds of vermicelli and aroma of toasted vermicelli is key. Once toasted - reduce the heat and pour the boiling water (2+ 1/2 cups) over the vermicelli.BE CAREFUL WHILE HANDLING HOT WATER. IT WILL SPLIT. Cover and cook in low flame until the vermicelli absorb all water and well done. Mix once or twice in between. Once cooked add the sugar - the mixture will turn watery again, uncover and stir often.  Add the ghee, green cardamom powder and fried cashew and raisins. When the vermicelli has absorbed the sugar and looks glossy, switch off and serve hot or warm. Note: You can substitute colored vermicelli with Semiya (Indian one) The ratio of water is reduce to 2 cups. Need to add Kesari color (orange color) to bring the look.

I am sending the vermicelli Kesari to Fast Food event: Vermicelli for October   By Shama.

Slightly late to wish my Readers: Happy Dussehra  to ALL.