easy semiya kesari recipe | seviyan kesari | vermicelli kesari recipe
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 20 minutes
- Total time: 30 minutes
- Yield: 4 Servings
- Category: Dessert
- Cuisine: south indian
Ingredients
- 2 tbsp + 2 tbsp ghee / clarified butter
- 1 cup vermicelli / semiya
- 2 tbsp cashew / kaju
- 1 tbsp raisins / kishmish
- 2 cup water
- 2 tbsp saffron / kesar water
- ½ cup sugar
- pinch orange food colour
- ¼ tsp cardamom / elachi powder
Method
- firstly, roast 1 cup vermicelli in 2 tbsp ghee on a low flame.
- roast till the semiya turns golden brown in colour. keep aside.
- now in a large kadai heat 2 tbsp ghee and roast 2 tbsp cashew and 1 tbsp raisins.
- once they turn golden brown, keep aside.
- now to the same kadai add 2 cup water and 2 tbsp saffron water. to prepare saffron water, soak few strands of saffron / kesar in 2 tbsp of warm water for 30 minutes.
- once the water comes to a boil, add roasted semiya and stir well.
- boil for 5 minutes stirring occasionally.
- further, simmer for 5 minutes or till the semiya absorbs all the water.
- once the semiya gets cooked completely, add ½ cup sugar and pinch orange food colour.
- mix well, dissolving sugar completely.
- continue to cook for further 5 minutes to absorb all the sugar.
- add in ¼ tsp cardamom and roasted cashew and raisins. mix well.
- finally, serve semiya kesari garnished with more kesar if required.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.