Semiya kesari is a popular South Indian dessert made with roasted vermicelli, ghee, sugar, and flavored with cardamom and garnished with nuts like cashews and raisins. It is a simple yet delicious sweet dish that is often made during festivals, special occasions, or as a quick dessert option. The roasted vermicelli gives it a unique texture and flavor that makes it a favorite among many. Enjoy this delectable semiya kesari as a sweet treat after a satisfying meal!
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Semiya (Vermicelli) Kesari
4
servings10
minutes20
minutesIndulge in the delightful flavors of semiya kesari, a traditional South Indian dessert made with roasted vermicelli, ghee, sugar, and fragrant cardamom.
Ingredients
Semiya (Vermicelli) – 1 cup
Sugar – 3/4 cup
Water – 2 cups
Ghee – 2 to 3 tablespoon
Cardamom Powder – ½ teaspoon
Cashew Nuts -10
Raisins – 10
Kesari Powder – a pinch
Directions
- In a kadai put one teaspoon ghee and fry the cashew nuts and raisins. Remove and keep aside. In the same kadai, put one more teaspoon ghee and fry the semiya till light brown. Remove it.
- In another thick bottomed vessel put the water and bring to boil. When it starts boiling, add the fried semiya and cook till soft. Add sugar and mix well. Add kesari powder (mixed in a tablespoon of water or milk) and stir well. Keep the flame into low. Cook till it thickens. Add remaining ghee, fried cashew nuts and cardamom powder. Stir thoroughly and transfer it to a greased bowl.
i tried the recipe. the semiya was cooked before adding the sugar, but afterwards as the sugar got absorbed, it became stringy and hard. why is this ?kindly let me know
by the way you recipes are great
First of all I thank you for your comment. For the kesari, I think you kept the kesari for long time on the stove. I use thick type vermicelli which require 1:2 ratio of semiya and water. If you use thin type, 1:1 is sufficient. When the semiya is cooked, it should be like upma (without any water), and then you have to add sugar. It will melt and blend with semiya. Quickly you have to add ghee and mix everything thoroughly and you have remove immediately. It will become thick once it is cooled. Should not keep it on stove for longer time. If you keep it for longer, then the sugar will become thick syrup and it tends to harden other ingredients.
Thanks kamala. I kept it on the stove for a long time, so that is why it became hard. cheers
Hope, you won’t mind to try it again.
Thanks for the recipe. I tried it once and I had the same problem with everything getting syrupy and hard. So do I have to remove it when the sugar is still liquid and runny? Will it still solidify?
If you are still getting syrupy, then reduce sugar to half cup and remove when it reaches semi solid stage. It will harden once it is cooled.
i tried this recipe yesterday came out very well… and i like ur kolangal
hi i am a new blogger i don't know how to write a blog in tamil pls help me.. i am having ekalapai