Semiya Kesari Recipe

The pudding is made with roasted vermicelli cooked until it is soft and sweetened with sugar.

Archana's Kitchen
6 ratings.
Semiya Kesari Recipe

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 : 

  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)

Cuisine: North Indian
Course: Dessert
Diet: Vegetarian
Prep in

0 M

Cooks in

30 M

Total in

30 M

Makes:

4 Servings

Ingredients

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

Directions for 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 Tuesday, 24 October 2017 15:26

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