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Semiya Kesari / Vermicelli Kesari

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Semiya Kesari is kind of staple sweet at our home because it is easy to make in large quantities, involves less time and requires less ghee and sugar. Most importantly, it is one of the few sweets that is liked by my family members.

Like I said before, I make this quite often on special occasions and whenever the family craves for it. All my family members love it in non-sticky way, so I used less water and added sugar once the semiya is perfectly cooked.


Video Recipe:

The making of this recipe is available in Indian Curry Trail you tube channel.if you like the video, please subscribe and share.

Basic Ingredients:

Ghee – 2 tbsp

Cashew nuts – 10 to 15

Raisins – 10 to 15

Semiya / Vermicelli – 1 cup

Water – 1 and ½ cup

Food colour – a pinch

Sugar – ½ cup to ¾ cup

Green cardamom powder – ¼ tsp


1) In a thick bottom pan, add a tablespoon of ghee. Once it is meltdown, add cashews and raisins. Fry till cashews are brown and raisins are pulpy. Transfer it to a plate.


2) To the same pan, add semiya and roast it till if golden brown. Transfer it to a plate.


3) Now, add water to the same pan and add food colour. When it roll boils, add the roasted semiya.


4) Simmer it till the semiya is cooked well. Keep covered till that time.


5) Add sugar and stir well. once the sugar is dissolved and got thick consistency, add the remaining ghee, fried cashew nuts and Raisins and powdered green cardamom.


6) Mix well and turn the flame off. It becomes thick as it cools down.


Serving Suggestions:

1) It is a sweet served generally before or after serving the meal as a dessert.



1) I love non-sticky semiya kesari and used 1 and ½ cup water. If consistency doesn’t matter, you may use 2 cups for 1 cup of semiya

2) I used Bambino Brand

3) Usage of ghee and sugar if one’s personal preference. Increase or decrease it as per your family’s liking.

4) After adding sugar, cook the kesari until just it becomes thick.

5) Make sure to add the sugar only after the semiya is cooked well. The prolonged cooking of kesari after adding sugar gives a chewy kesari.

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