Semiya / Vermicelli Kesari

I love kesari a lot for the simple reason that they are very easy and quick to make. Totally fuss free, simple and above all you don’t have to worry about the consistency. This is what I made for last week’s “Aadi Friday” Pooja’s Neiveidhyam.

Semiya Kesari
Another plus point is that it takes very little ghee unlike other sweets where you have to use oodles of them. I found this recipe at the back of the vermicelli cover and had been making this for years now. It has become my children’s favorite. This makes a nice difference from the same old upma and kheer that we make often from semiya. Here is the recipe for you all.


Semiya Kesari

You’ll need:

Semiya / Vermicelli 1 cup
Sugar 3/4 – 1 Cup
Water 2 – 2 1/2 cups
Ghee 3 tbsp
Cardamom 2
Cashew Nuts, broken 10
Almonds, broken 5
Kesari food color 1 pinch

Heat a pan with 1 tbsp ghee. Add the broken cashew nuts and almonds and roast them till golden brown. Keep aside.

Now add the semiya and roast over low flame till it turns golden brown. Add water and let it come to a boil.
Close with a lid and cook till the semiya gets cooked and all the water has been absorbed.

Add sugar, cardamom, food color and mix well. You will see the mixture becoming semi solid as the sugar melts. Not to worry. Cook for another 5 mins.

Add the remaining ghee and the roasted nuts, mix well and cook till everything comes together. Serve hot.

You can add a mixture of water and milk to cook the semiya.
You can also add dessicated coconut along with the nuts.
Adding a pinch of salt will enhance the taste of any sweet.
You can use ready made roasted vermicelli packs to save time.

For a Microwave version of this recipe, Click here.

This is off to “Iftar Nights” and Fasting to Feasting


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