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Semiya Kesari Recipe

Traditional semiya kesari recipe
4 from 2 votes


  • 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


  • 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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