Simple, practical, and full of everyday flavour, semiya kesari recipe | seviyan kesari | vermicelli kesari recipe is a vegetarian south indian dessert made with + 2 tbsp ghee / clarified butter, vermicelli / semiya, and cashew / kaju in about 30 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
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.
