Chocolate Semiya Kesari

My husband usually searches for sweets, post dinner. Sometimes there may not be even dates, to satisfy his cravings. Depending on the strength of the urge, I'll be asked to make kesari,  since it is a quickie, which can be done in 10 minutes. There is no waiting time also and it can be scooped straight from the pan. On one such night, he suggested semiya (vermicelli) kesari. And I decided to go for half and half of semiya and rava. While cooking, when I had to add the color powder, I thought why not some cocoa e powder. Since I was making a small quantity, I could  afford to experiment. And anything chocolate has to taste good. The end result was so good and then on its mostly chocolate kesari at home. I sometimes make with only semolina or vermicelli.

You  need

• Rava/Semolina - 1/2 cup
• Semiya/Vermicelli - 1/2 cup
• Sugar -1 cup
• Water - 2 1/2 cup
• Ghee - 1 tblspn
• Cocoa powder - 2 tspn
• Cashew and raisins - few

Method

Roast rava and semiya separately till light brown. If you are using roasted semiya, then no need to roast it again.

Take a kadai and add the measured water. When it starts boiling, add the roasted semiya. When its half cooked, add rava and cocoa powder. Semiya takes more time to cook, hence adding it first. When both rava and semiya is cooked well and the water is fully absorbed, stir in the sugar. Continue cooking till the melts completely and the mixture comes together. Add half a tablespoon of ghee and give it a nice stir.

In a separate pan, heat ghee and add cashews. When cashews start browning, add raisins. Stir in the fried cashews and raisins along with the ghee to the cooked kesari. If you wish to slice them, spread it on a plate greased with ghee. When cool, slice into desired shape.