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Semiya Kesari as it is popularly known in Tamilnadu is a very easy to make dish and is my daughter's favourite.Only thing we should be careful is when cooking it otherwise it would become sticky and remain uncooked.If you follow these simple steps it is easy to make.

Ingredients
Vermicelli-1 cup
Sugar-2 cups
Water-2 cups
Cashews-few
Cardamon powder-1/4 tsp
Ghee-as required
Kesari colour-a pinch

Method
Roast vermicelli well in a spoonful of ghee without becoming brown
Boil water in a heavy bottomed pan
Add the vermicelli and cook till done,that is,till the vermicelli,when crushed between fingers is well cooked
Add sugar to the cooked vermicelli,this will turn the mixture watery
Simmer the flame and cook till the water is completely absorbed
Meanwhile add the colour,cardamon powder and slowly the ghee
Finally add the roasted cashews and remove from fire

Note
Add sugar only when the vermicelli is well cooked
The Kesari will be a little sticky