HOTCHULHA

Ingredients:

• Semiya Vermicelli – 1 cup dry roast
• Sugar – 3/4 Cup
• Cashews – 20
• Raisins – 25
• Shredded Dry Coconut – 1/4 Cup Dry Roast
• Poppy Seeds – 1 Table Spoon
• Cardamom Powder – 1/4 Teaspoon
• Ghee – 8 Table Spoon
• Orange food Color – 1/8 Tea spoon
• Unsweet Kowa – 1/4 Cup

Method:

1. Dry Roast the Vermicelli.
2. In a medium size bowl, put the Semiya and cook them al dente and drain and keep them aside
3. Dry Roast the coconut & poppy Seeds separately and keep them aside.
4. In a heavy bottom pan put the 2 tablespoons of Ghee and fry the Cashews, Raisins and fry them and keep them aside.
5. In the same pan pour the sugar, sweet color and 1/4 cup of water and let the sugar melts and now put the drained vermicelli, unsweetened Kowa and mix them gently.(Don’t mix them like a paste).
6. Put the remaining ingredients, cashews, raisins, poppy seeds, cardamom powder and mix them gently.
7. At this point it should look like dry semiya upma.

Note: In place of 1/4 cup of water, you can put milk.

This can server hot or cold. Also this can be stored in fridge for up to 2 weeks.