Semiya Kesari Recipe

Easy to make and delicious to eat, Semiya Kesari is an Indian pudding made with roasted vermicelli cooked until it is soft and sweetened with sugar. Perfect to serve after your everyday meals.

Archana's Kitchen
Semiya Kesari Recipe
159 ratings.

Semiya Kesari Recipe is a sweet pudding made without milk. The pudding is made with roasted vermicelli cooked until it is soft and sweetened with sugar. It is then topped with roasted cashew nuts and raisins. It is a variation to the semiya payasam.

To keep it healthy you can also add some jaggery. The kesar added into the dish will not only gives the bright yellow color to the sweet but also provides a sweet perfumes aroma. You can make this sweet when you need something quick and light to have at the end of your meal.

Serve the Semiya Kesari Recipe after a meal of Hyderabadi Biryani and Tomato Onion Cucumber Raita for your Sunday lunch.

If you are looking for more Semiya Recipes, here are some that you can serve for your everyday meals:

  1. Semiya Payasam/Kheer Recipe (Sweet Vermicelli Pudding)
  2. Ragi Vermicelli/Semiya Recipe (Healthy Finger Millet Semiya Breakfast)
  3. Semiya Payasam With Coconut Milk Recipe (Semolina Pudding)

Course: Dessert
Diet: Vegetarian
Prep in

0 M

Cooks in

30 M

Total in

30 M


4 Servings


  • 2 cups Hot water
  • 1 cup Semiya (Vermicelli)
  • 1/4 cup Sugar
  • 3 tablespoons Cashew nuts , halved
  • 3 tablespoons Raisins
  • 1/4 teaspoon Cardamom (Elaichi) Powder
  • 2 Saffron strands
  • 2 teaspoon Ghee

How to make Semiya Kesari Recipe

  1. To begin making the Semiya Kesari Recipe, boil water in a sauce pan. In a heavy bottmed sauce pan; add a teaspoon of ghee roast the vermicelli on low heat until you get a roasted aroma. Add boiling water, turn the heat to medium and bring the mixture to a boil.

  2. Once the water is boiling with the semiya, turn the heat to low and simmer and cook until the semiya is cooked completely.

  3. Add in the sugar, cardamom powder and saffron and stir until the sugar dissolves completely. Simmer the Semiya Payasam for another 5 minutes till the flavors absorbed well and the payasam looks thick and creamy.

  4. Note, that once the Semiya Payasam cools down, the semiya will begin to absorb all the milk and get thicker as well.

  5. While the Semiya is simmering, we will roast the cashewnuts. In a small pan, add a teaspoon of ghee on low heat; add in the cashewnuts and roast until crisp and golden. Add in the raisins, stir for a few seconds and keep aside.

  6. Turn off the heat and finally garnish the Semiya Kesari with the roasted cashewnuts and serve the Semiya hot or cold as desired.

  7. Serve the Semiya Kesari Recipe after a meal of Hyderabadi Biryani and Tomato Onion Cucumber Raita for your Sunday lunch.

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Last Modified On Thursday, 11 October 2018 16:06
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