Semiya Kesari Recipe | Sweet Recipes

Semiya kesari is almost similar to Rava Kesari. I have tried kesari only with rava/sooji. So for a change prepared this recipe by replacing rava/sooji/semolina with semiya/vermicelli. These days I have stopped using artficial food colours. Whenever there is a need of colours, I am using few strands of saffron. Adding saffron to the sweets enhances its flavor and taste.

Here is how I prepared it…
Vermicelli 1 Cup
Sugar 1.5 Cups
Cashew 10 Nos
Cardamom Powder A Pinch
Ghee 4 Tablespoons
Saffron 10 Strands
Water 1.5 – 2  Cups
Preparation Method
  • Heat a tawa and add a tablespoon of ghee, fry the cashews and keep it aside.
  • To the same ghee, add the vermicelli and fry till it turns to very light brown colour.
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  • Pour the water to the vermicelli and keep mixing without any lumps.
  • Soak Saffron in little warm water/ milk and add it to the vermicelli.
  • Cook for around 5 minutes, till the vermicelli gets cooked well.
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  • Now add sugar by constantly stirring so that lumps are not formed.
  • Add cardamom powder. Start adding ghee little by little and keep stirring.
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  • Finally when it comes to a stage where it doesn’t stick to the tawa,turn off the flame and add the roated cashews.
  • Transfer to a bowl and serve.
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  1. wow, i feel like grabbing the plate n tasting it right away...

  2. semiya kesari looks super delicious dear :)