Semiya Kesari Recipe
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.
Servings2
Ingredients
- 1 cup semiya / fine vermicelli
- 2 cups water
- ½ cup sugar
- 2 tablespoon ghee
- 15 cashew nuts
- 12 raisins
- ¼ 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, 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 minutes.
- 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 minutes. Do not overcook.
- Add ½ cup sugar only after vermicelli is cooked. If sugar is added without cooking vermicelli then kesari will turn rubbery.
- Mix well it turns runny at this stage after adding sugar.
- Cook for 2 more minutes in medium flame.
- Cook until it becomes slightly thick but flowing. This is the perfect consistency as it thickens after cooling.
- Add ¼ 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 runny at this stage but after it cools down will become perfect. So switch off while it is still slightly flowing itself.
Video
Notes
- 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 ½ cup sugar but if you prefer slightly over sweet then add ¾ 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.
- 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 chocolaty Semiya Kesari.
Nutrition Facts
Semiya Kesari Recipe
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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