Vermicelli Halwa (Semiya Kesari)

Ingredients:

1) Vermicelli (Semiya) = 1Cup.
2) Water = 1 Cup.
3) Milk (Boiled) = 1 Cup.
4) Sugar = 3/4 Cup.
5) Orange Food Colour = 1 Pinch.
6) Ghee (Manchi Neyyi)  = 2 Tbl Spoon.
7) Cashew Nuts (Zeedi Pappu) = 6 Pieces.
8) Cardamom Powder (Yaalukalu) = 1/4 Teaspoon.
9) Badam = 5-6 Pieces.(Optional).

Method:

1) Take a wide pan add 1 Tbl Spoon of Ghee and roast Vermicelli for about 2 Min and keep aside.
2) Take a small vessel add water and Milk and a pinch of food color boil once or twice.
3) Then add Vermicelli and put the lid on wide pan, cook until it become soft.
4) Then add Sugar, Cardamom Powder in the same wide pan and cook for about 3 Min.
5) To check if Vermicelli Halwa is ready, separate little Vermicelli Halwa from the wide pan let that become cool enough to touch, you can see a string formation / sticky feel when you touch Vermicelli between your fingers.
5) Take a small pan add 1 Tbl Spoon of Ghee, fry Cashew Nuts, Badam and mix them well in Semiya Kesari
Note: 1) Don't fry Vermicelli too much, as you may not get the color you expect.
         2) Don't cook Vermicelli too much, it may become sticky (like Dough / Mudda).

            

China Grass (Junnu Gaddi) Halwa

Ingredients:

1) Sugar = 6 Tbl Spoons.
2) Milk = 1 Ltr.
3) Cashew Nuts= 5-6 Pieces.
4) Water = 1 Cup.
5) China Grass (Agar Strands) = 1 Packet.

Method:

1) Cut China Grass into small pieces with scissors.
2) Soak China Grass in a cup of water for about 30 min.
3) Then boil 1 litre milk until it reduces to 800 ml on a low  flame.
4) Then squeeze out china grass and remove from water .
5) Then add in a boiling Milk until the china grass dissolves.
6) Then add sugar and mix well without forming any lumbs and then switch off the stove immediately.
Optionally, you can add color at your choice.
7) Pour this milk in cups or in a wide a plate and allow to set for about 15 -20 min.
9) And cut into squares or diamonds.
10) Decorate with dry fruits to make tasteful .
11) Chill it refrigerator and enjoy it cool.