Semiya Kesari / Vermicelli Kesari

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Semiya Kesari Recipe

Semiya or vermicelli kesari made traditional way. Popular indian sweet which is perfect for every festive occasions.

I am starting to feel dizzy and tired a lot more nowadays, I am on my 7th month and well you guessed how it feels. But I am trying my level best to post daily as usual. I am clicking as many recipes as I can to post in the coming months. Will be leaving to my mum's place within few days after my baby shower. I hope I will share lots of my amma's recipes in the coming posts. You will love it for sure.

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Now coming back to today's recipe. This is another sweet which we make often next to rava kesari. It is yummy and different to normal sweets. You don't need much sugar as you use for rava kesari. Make sure you use the correct amount of water for this, because adding more water may result in a mushy kesari, which you dont want. Other than that everything is easy. I hope you will love it and let me know if you try it.

How to Make Semiya Kesari

• Start by boiling 2 cups of water, once it reaches to a boiling stage add in the yellow food colour and mix well. Simmer this till use.
• Heat 3 tblspn of ghee in a heavy bottom pan or a nonstick pan.
• When it is hot, Add in cashews and raisans and fry them till it is golden. Once it is fried remove them to a plate and set aside.
• Now in the remaining ghee add in the semiya and toast them till light golden.
• Pour in boiling water in this and mix well.
• Simmer the flame and cover the kadai with a lid. Cook it for 10 mins till the semiya is cooked and water is absorbed completely.
• Add in sugar and mix well. Keep this mixing till the kesari gets thick.
• Add in cardamom powder, fried cashews and raisans, remaining 2 tblspn ghee. Mix them well.
• Serve.

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Semiya Kesari Recipe

Traditional semiya kesari recipe

4 from 2 votes

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Ingredients

• ▢ Semiya / Vermicelli - 1 cup
• ▢ Sugar - ½ cup or to taste
• ▢ Water - 2 cups
• ▢ Yellow Food Colouring - a pinch
• ▢ Cardamom powder / Yelakai - 1 tsp
• ▢ Ghee - 5 tblspn
• ▢ Cashews - 3 tblspn
• ▢ Raisans - 3 tblspn

Instructions

• ▢
  Start by boiling 2 cups of water, once it reaches to a boiling stage add in the yellow food colour and mix well. Simmer this till use.
• ▢
  Heat 3 tblspn of ghee in a heavy bottom pan or a nonstick pan.
• ▢
  When it is hot, Add in cashews and raisans and fry them till it is golden. Once it is fried remove them to a plate and set aside.
• ▢
  Now in the remaining ghee add in the semiya and toast them till light golden.
• ▢
  Now pour in boiling water in this and mix well.
• ▢
  Simmer the flame and cover the kadai with a lid. Cook it for 10 mins till the semiya is cooked and water is absorbed completely.
• ▢
  Now add in sugar and mix well. Keep this mixing till the kesari gets thick.
• ▢
  Now add in cardamom powder, fried cashews and raisans, remaining 2 tblspn ghee. Mix them well.
• ▢
  Serve.

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Semiya Kesari Step by Step Pictures

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