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Semiya Kesari

Semiya Kesari is a delicious sweet made by cooking semiya with sugar, flavours & nuts. Semiya Kesari is simple & quick to make in minutes to make the day or family special. Semiya Kesari Recipe is explained in this post with step by step pictures and video.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings2
AuthorSharmilee J

Ingredients

  • 1 cup semiya / fine vermicelli
  • 2 cups water
  • 1/2 cup sugar
  • 2 tablespoon ghee
  • 15 nos cashew nuts
  • 12 nos raisins
  • 1/4 teaspoon cardamom powder
  • 3 to 4 strands saffron optional
  • few drops orange food color

Instructions

  • Heat 1 tablespoon ghee - add around 15 nos cashews.
  • Fry until golden, then add around 12 nos raisins.
  • Fry until raisins bubbles up and turns golden brown. Remove and set aside.
  • To the same pan add 1 cup vermicelli / semiya.
  • Roast until golden brown, remove and set aside.
  • 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.
  • Let water boil well. Cook in medium flame.
  • Now add roasted vermicelli to boiling water.
  • Give a quick mix and cook covered in medium flame for 5-7 mins.
  • Open to check if vermicelli is cooked.
  • 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 mins. Do not overcook.
  • Add 1/2 cup sugar only after vermicelli is cooked. If sugar is added without cooking vermicelli then kesari will turn rubbery.
  • Mix well turns goey and runny at this stage.
  • Cook for 2 more mins in medium flame.
  • Cook until it becomes slightly thick but flowing. This is the perfect consistency.
  • Add 1/4 teaspoon cardamom powder along with fried cashews, raisins and remaining 1 tablespoon ghee.
  • Give a quick mix and switch off. It may still be sticky and gooey at this stage but after it cools down will become perfect. So switch off while it is still slightly gooey itself. Enjoy Semiya Kesari hot or chilled!

Video

Notes

  • I used fine vermicelli so needed only 1 and 1/2 cups of water. Water quantity may vary depending on the variety of vermicelli.
  • Do not add sugar before the vemicelli gets cooked else the kesari will turn rubbery.
  • Roasting vermicelli gives a nice aroma and also makes it non sticky and will avoid mushiness while getting cooked.
  • Remember I measured the vermicelli only loosely packed so measure and adjust the ingredients according to your vermicelli measures.
  • You can also add your favorite essence too but I love the plain cardamom flavour the best.
  • If you like cardamom flavour more, just skip saffron and add a generous pinch of cardamom powder.
  • Semiya kesari doesn’t require much ghee like the other kesari recipes.
  • This keeps well for 2 days if refrigerated after a day. And while serving just heat it up and drizzle little ghee and serve.
Nutrition Facts
Semiya Kesari
Amount Per Serving (100 g)
Calories 819 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 38mg13%
Sodium 233mg10%
Potassium 164mg5%
Carbohydrates 156g52%
Fiber 3g13%
Sugar 50g56%
Protein 6g12%
Vitamin A 8IU0%
Vitamin C 2mg2%
Calcium 36mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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