Semiya (Vermicelli) Halwa


  • Semiya (Vermicelli) – 1 cup
  • Sugar – 1/2 cup
  • Milk – 1 cup
  • Ghee – 2 to 3 teaspoons
  • Cashew Nuts – few
  • Cardamom Powder – 1/2 teaspoon
  • Kesar colour powder – a pinch
  • Chopped nuts for garnishing (optional)


  1. In a kadai put the semiya and dry fry till it changes its colour slightly and hot to touch.  Remove and cool it.  Then put it in a mixie and grind it to a fine powder.  Normally for 1 cup semiya, you will get 1/2 cup powder.
  2. In a thick bottomed kadai put the milk , add sugar and the semiya powder.  Stir well.  Then keep it on the stove and stir continuously till it become thick.  Add a pinch of kesar colour and mix it well.  Add the ghee and mix thoroughly till it leaves the sides of the kadai.
  3. Fry cashewnuts in a teaspoon of ghee and add it to the halwa along with cardamom powder.  Remove and transfer to another greased bowl.  Garnish with chopped nuts.


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