Semiya Kesari Recipe (Vermicelli Kesari)

Semiya Kesari is a delicious sweet made by cooking vermicelli with sugar, ghee, nuts and dry fruits. Semiya Kesari is easy and quick to make in just 20 minutes. Learn to make Semiya Kesari with step by step pictures and video.

Semiya Kesari is my preferred choice of sweet when there are sudden guests to home. Semiya Kesari combo with a savory & coffee makes a hearty, filling evening meal during small functions, get-together at home.

Jump to:

• About Semiya Kesari
• Semiya Kesari Video
• Semiya Kesari Ingredients
• How to make Semiya Kesari Step by Step
• Expert Tips
• Serving & Storage
• FAQS
• 📖 Recipe Card

About Semiya Kesari

Semiya Kesari also called as Vermicelli Kesari is a delicious sweet made with vermicelli, sugar,ghee, nuts and dry fruits. Semiya Kesari is one the easy sweets that can be made in just few minutes so perfect to serve for last minute guests.

Vermicelli is a type of pasta originated from Italy and it is called as Semiya in South India. Vermicelli is made with maida or rava (hard wheat / semolina) as ingredients and in long & broken versions, comes even in thick and thin varieties. Choose the one you prefer or the available variety.

Semiya Kesari Recipe is an effortless alternate to the regular kesari or halwa. It is easy and quick than regular rava kesari so perfect for beginners to try. I would this is one sweet that even kids can learn while they start cooking.

Semiya Kesari Video

Semiya Kesari can be relished for breakfast along with tiffin or as a snack during tea time. Semiya Kesari is a nice option of sweet for cooking beginners and during our busy routine.

Semiya Kesari is an instant sweet that can be cooked in no time – just roasting & simmering. Moreover vermicelli does not take time to get cooked & uses less ghee compared to the regular kesari.

I have a stock of packet of vermicelli any time to make cooking quickly in busy schedule or during sudden visitors – be it sweet like Semiya Kesari / Semiya Kheer or meal like Semiya Khichdi, Semiya Biryani or Semiya Upma.

Semiya Kesari Ingredients

• Semiya / Vermicelli – I have used non roasted vermicelli variety for making Semiya Kesari.
• Sugar – I have used the regular white sugar for making this kesari. You can alternate sugar with brown sugar or cane sugar etc.
• Ghee – Use fresh pure ghee for making kesari. I used homemade ghee.
• Food color – I have used orange food color which is made from natural ingredients like fruits and flowers. Food color is optional, you can skip it and replace it with saffron to get yellow semiya kesari.
• Flavor – I have used cardamom powder for flavoring.
• Nuts & Dry fruits – I have used cashews and raisins roasted in ghee. You can add almonds, pistachios based on your choice.

How to make Semiya Kesari Step by Step

1.Heat 1 tablespoon ghee – add around 15 cashews.

2.Fry until golden, then add around 12 raisins.

3.Fry until raisins bubbles up and turns golden brown. Remove and set aside.

4.To the same pan add 1 cup vermicelli / semiya.

5.Roast until golden, remove and set aside.

6.Now 2 cups of water along with few drops of orange food color. The ratio I always use is 1:2 that is for 1 cup vermicelli it is 2 cups of water. If adding saffron add few strands saffron now to water and boil.

7.Let water boil well. Cook in medium flame.

8.Now add roasted vermicelli to boiling water.

9.Give a quick mix and cook covered in medium flame for 5-7 minutes.

10.Open to check if vermicelli is cooked.

11.Press to check : it should be soft while pressing but not mushy. This is the correct stage. If vermicelli is still hard sprinkle little more water and cook covered for 2 more minutes. Do not overcook.

12.Add 1/2 cup sugar only after vermicelli is cooked.

13.Mix well turns runny at this stage after adding sugar.

14.Cook for 2 more minutes in medium flame.

15.Cook until it becomes slightly thick but flowing. This is the perfect consistency as it thickens after cooling.

16.Add 1/4 teaspoon cardamom powder along with fried cashews, raisins and remaining 1 tablespoon ghee.

17.Give a quick mix and switch off. It may still be sticky and runny at this stage but after it cools down will become perfect. So switch off while it is still slightly flowing itself.

Delicious Semiya Kesari is ready!

Expert Tips

• I used fine vermicelli  / semiya. I used 2 cups of water. Cooking time may vary depending on the variety of vermicelli.
• Do not add sugar before the vemicelli gets cooked.
• Roasting vermicelli gives a nice aroma and also makes it non sticky and will avoid mushiness while getting cooked.
• I usually add 1/2 cup sugar but if you prefer slightly over sweet then add 3/4 cup sugar.
• You can also add your favorite essence too but I love the plain cardamom flavor the best.
• Semiya Kesari doesn’t require much ghee like the other kesari recipes.

Variations

Semiya Kesari has to be tried with the following variations based on your preferences

• Add saffron to boiling water so that it gives light yellow color with saffron flavor.
• Fruits like pineapple, mango can be boiled and added before adding sugar for a flavorful kesari
• Flavors like Blueberry, cardamom, vanilla, pineapple, orange, lemon, etc in the form of food colors can be added
• You can add nuts like almond, walnut, cashew, pista after powdering them coarsely or cutting into small pieces
• You can flavor with cocoa powder for a chocolatey Semiya Kesari.

Serving & Storage

Semiya Kesari is a blissful combo with savory & tea / coffee. Semiya Kesari keeps well for 2 days if refrigerated after a day. Just heat it up after refrigeration with a microwave or stove top, drizzle little ghee and serve!

FAQS

1.Which Vermicelli to use for Semiya Kesari?

Unroasted long vermicelli is preferred for making Semiya Kesari. However, you can make with roasted & broken vermicelli / semiya as well. In any case, roast the semiya before making kesari.

2.Why is my semiya rubbery after cooking?

If sugar is added before the semiya is cooked, the kesari turns rubbery.

5.Why is my Semiya Kesari sticky?

Semiya Kesari turns sticky if too much of water is added, if semiya is cooked for long and if sugar is added halfway before semiya is cooked.

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