Vermicelli Kesari/Semiya Kesari – How to make Semiya Kesari

The first thing that comes to mind when you have guest at home or any instant sweet -  it is none other than Kesari. We usually make kesari with rava, this semiya kesari is just the same, but you have to replace the rava with vermicelli. Few things have to be kept in mind when you make semiya kesari is cook semiya thoroughly before adding sugar, switch off the stove when the kesari turns a little thick, fluff up the kesari when it is warm to avoid it from becoming into a cake. Do try out this delicious and super Semiya Kesari and post your comments here. Meanwhile do check out other interesting Diwali sweet varieties here. Also check out RavaKesari/Sooji Kesari/Semolina Kesari, MangoKesari, 

PineappleKesari here.

Here’s how to make Semiya Kesari with step by step photos…

Ingredients

Vermicelli/Semiya	1 cup
Water	2 cups
Sugar	¾ cup
Ghee	3 tbsp
Cashew nut	6
Raisins	8-10
Cardamom Powder/Elachi Powder	½ tsp
Food Color	One big pinch

Preparation Time: 2-3 minutes                                   Recipe Category: Dessert

Cooking time: 20-25 minutes                                      Recipe Cuisine:  Indian

Author: Priya Anandakumar

Other Kesari Recipes that might be interest...

Mango Kesari/Maambapazham Kesari

Pineapple Kesari/Pineapple Rava Kesari

Aval Kesari/Poha Kesari

Semiya Kesari/Vermicelli Kesari

Rava Kesari/Sooji Kesari

Method

Bring water to a boil in a separate pot.

Meanwhile, heat 2 tbsp of ghee in a heavy bottomed kadai/pan. Add cashew nuts and fry until the cashew nuts turn golden brown. Then add raisins and fry until they swell up. Transfer everything to a plate.

Add one more tbsp. of ghee to the kadai and  vermicelli/semiya to the same kadai and roast them lightly on medium flame.

Keep mixing/sautéing the semiya to avoid it from burning. Now add the boiling water to this and mix really well.

Reduce the flame and cover the kadai with lid and Cook for 10 minutes till the semiya/vermicelli is cooked and water is absorbed completely.

Now add sugar and mix well. Add the food color to the semiya.

The semiya will become little watery, now add the food color and mix well.

Continue cooking on medium flame until the mixture thickens and not too watery.

Finally add powdered elachi/cardamom powder, fried cashew nuts, raisins and mix well.

Switch off the stove and fluff well once warm.

Yes, delicious and tempting Vermicelli/Semiya Kesari is ready to be offered as neivedhyam or served as sweet for any special occasion.

Suggestions:

I have added 3 tbsp of ghee, you can add 1 tbsp or 2 tbsp more of ghee for rich kesari.

I have added food color, you can replace it with saffron for natural food color.

Make sure the semiya/vermicelli is cooked thoroughly before adding the sugar.

Thank you all for visiting my space, please come back again for more scrumptious, delightful and tempting Sweet varieties from my kitchen.

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