Vermicelli Kesari ~ Semiya Kesari!

Vermicelli Kesari or Semiya Kesari is one of the delicious sweets that reminds me of my Birthday. Growing up, the thought of a Saturday would evoke the senses to look forward to the delicious prasadam that Amma would be making. It always varied with the seasons. At one point it used to Semiya Payasam, that Amma was making for many weeks on a stretch. Then occasionally she used to a Kesari out of Semiya. That used to be my favourite. Amma used to make it especially for me and it used to silky and tasted like amurtham. Though she used to make it many times, I have never attempted to make it.

Since this tradition of neivethyam is still followed, we make some sweet or the other on a Saturday. But I remembered this Kesari and wanted to make it today. It gives a great pleasure to keep stirring it while it’s getting cooked. Adding a pinch of colour, makes it look so chic and out of the world.

Vermicelli Kesari Vermicelli Kesari ~ Semiya Kesari

Vermicelli / Semiya – 1 cup
Sugar – 1 cup
Ghee – 2 tsp
Water – 1 & 1/2 cup
Cardamom powder – 1/4 tsp
Cashew nuts – 5 nos
Kesari colour a pinch

Method to prepare:

In a pan, heat ghee and roast the cashew nuts. Remove and roast the semiya. Keep it aside.

In the same pan, take the water and bring it to boil. Add the Vermicelli and cook for 10 mins or till its soft.

Add the sugar, Kesari colour, cardamom powder and sim for 10 mins or till its cooked.

Finally, garnish it with cashew nuts.

Instead of cooking directly, you can pressure cook it with 1 cup of water too.

To get the silky texture, you can add the sugar first, then add the semiya. But this way it takes a longer time to get cooked. So in that case, add 1 cup of extra water and cook till its soft.

Semiya Kesari!

Print Recipe
Vermicelli Kesari ~ Semiya Kesari!
Vermicelli Kesari is made with Semiya. Unlike payasam, this Semiya Kesari is thick in consistency as a halwa. This sweet is quick to make for prasadam.
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Desserts
By Cook Method Stovetop
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Desserts
By Cook Method Stovetop
Prep Time 5 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. In a pan, heat ghee and roast the cashew nuts. Remove and roast the semiya. Keep it aside.
  2. In the same pan, take the water and bring it to boil. Add the Vermicelli and cook for 10 mins or till its soft.
  3. Add the sugar, Kesari colour, cardamom powder and sim for 10 mins or till its cooked.
  4. Finally, garnish it with cashew nuts.
  5. Instead of cooking directly, you can pressure cook it with 1 cup of water too.
  6. To get the silky texture, you can add the sugar first, then add the semiya. But this way it takes a longer time to get cooked. So in that case, add 1 cup of extra water and cook till its soft.

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17 comments

  1. kamala, thanks…it is very yummy

    Jayashree, you can say that again!

    TBC, yes..thanks

    Uma, glad you liked it..

    Cham, :)…nice to know that..

    Kalai, then you got to try it..

    AnuZi, yep..right on holi day!..thanks for the wishes..happy holi to you too

    Namratha, glad you liked it…yep it adds colour to life too

    Homecooked, ehmm..then you got to try it

    Hima, hhaha..are you on some diet??…not harm in getting tempted this time

  2. mmm…love this…this is sooo tasty n soo easy to mae that it has always been handy during my emergency sweet crave :):)( especially late nights)

  3. Very interesting and lovely color. So fast to make too. It’s completely different from what I usually make, but I will try this one. I know a priest from India and he was just saying that he missed Indian desserts, so this is perfect timing. He says Indian restaurants here in the U.S. do not agree with him.

  4. The Apron Queen, thanks for dropping by..glad you liked it..you have a nice blog going there

    Manju, yep this is an easy one to fall back!

    Joy, welcome to my blog…thanks..I can understand how it mus be…do try this and let me know!

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