Vermicelli or Semiya Kesari recipe is a south Indian dessert made with vermicelli, sugar, ghee, saffron, nuts and raisins.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 3
  • Category: Dessert
  • Cuisine: Indian

Ingredients

  • 1 cup semiya (or vermicelli)
  • ½ to ¾ cup Sugar
  • ⅛ tsp cardamom powder
  • 1 Pinch saffron (or kesari color)
  • 1½ to 1¾ cups water ((refer notes))
  • 2 tbsp ghee
  • 10 cashews (split or as desired)
  • 10 raisins (or as desired)

Method

Preparation

  1. Bring water to a boil in a pot on stove or microwave.
  2. Heat a heavy bottom pot or pan with ghee.
  3. Next add cashew nuts and fry them till light golden.
  4. Then add raisins and fry until they swell up. Remove these to a plate.
  5. Add semiya to the pan and roast them lightly on a medium flame.
  6. Do not let them brown. If using roasted semiya skip this step of roasting.

How to make Semiya Kesari

  1. Pour hot water to the pan and increase the flame till the water begins to boil rapidly.
  2. Next add saffron and cardamom powder.
  3. Reduce the flame to medium and cook till the semiya is fully cooked.
  4. If the semiya is undercooked and all of the water has evaporated, simply add more water.
  5. Add sugar and stir gently. Sugar begins to melt and release moisture.
  6. Cook till all the moisture evaporates and comes to a semi dry consistency.
  7. Garnish semiya kesari with nuts and raisins. If desired can add a tsp of ghee.

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.