semiya kesari recipe, how to prepare semiya kesari

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semiya kesari recipe

semiya kesari is a delicious sweet made with semiya, dry fruits and ghee.

4.34 from 3 votes
total time:
25minutes

semiya kesari recipe with step by step photos – sweet festive dish made with vermicelli, dry fruits and ghee.

semiya kesari recipe

i wanted to add semiya kesari recipe from a long time. had made the recipe some days back. so took photos and sharing the recipe now.

preparing semiya kesari is similar to preparing rava kesari. you can use any type of semiya like rice or whole wheat. just add water proportions as mentioned on the pack. i used rice vermicelli. dry fruits can also be of your choice.

for the orange color, i have used both saffron and natural orange color extract. you can even use a few pinches of turmeric powder, if you do not have saffron. but turmeric powder will give you a yellow color, which is fine. even just using saffron will give the kesari a yellow color.

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semiya kesari recipe
4.34 from 3 votes
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semiya kesari recipe

semiya kesari is a delicious sweet made with semiya, dry fruits and ghee.
course sweets
cuisine south indian
prep time 5 minutes
cook time 20 minutes
total time 25 minutes
servings 2 to 3
author dassana amit

ingredients (1 cup = 250 ml)

  • 85 grams rice semiya or ½ cup rice seviyan/semiyan (can use whole wheat semiyan too. just add water accordingly)
  • 90 grams sugar or ¼ cup sugar
  • 2 to 3 tablespoons ghee
  • 10 to 12 cashews (kaju)
  • ½ tablespoon raisins
  • ¼ teaspoon cardamom powder or 2 to 3 green cardamons, crushed in mortar-pestle
  • 2 to 3 drops of natural orange food coloring
  • 1 pinch of saffron strands
  • 2 cups water

how to make semiya kesari recipe

preparation to make semiya kesari

  1. begin with taking 2 cups water in a sauce pan.
  2. then add 1/4 cup sugar to the water. the sugar in this recipe is just enough. for a more sweet taste, you can add more sugar.
  3. keep the sugar solution on a medium flame and let it come to a boil.
  4. next heat a pan and then add 2 to 3 tablespoons ghee in the pan.
  5. melt the ghee and then add 10 to 12 cashews.
  6. saute till the cashews become light golden
  7. when cashews become light golden, then add 1/2 tablespoon raisins.
  8. stir and saute till the raisins swell and puff up.
  9. then remove both the cashews and raisins and keep aside in a plate.

making semiya kesari

  1. add 1/2 cup semiya to the pan.
  2. on a low flame roast the semiya for 2 to 3 minutes. just roast the semiya. you don't need to brown them.
  3. meanwhile when the water comes to a boil, add a pinch of saffron strands.
  4. let the water come to a rolling boil.
  5. i also added natural orange food color extract. skip food color and saffron if you do not have them and just add one to two pinches of turmeric powder in the water.
  6. now pour the hot water gently in the pan containing semiya. be careful while adding water as there is a lot of spluttering.
  7. simmer on a low to medium flame.
  8. add ¼ teaspoon cardamom powder. stir well.
  9. on a low to medium flame cook the semiya. if you want you can cover the pan too.

  10. all the water has to be absorbed and the semiya should cook well.
  11. if the water is absorbed and the semiya is under cooked or half done, then add 1/4 cup more hot water. keep some hot water handy if required. 

  12. depending on the quality of semiya used, you can add less or more water. i used rice sevai. you can use whole wheat vermicelli too. the semiya should be cooked well and all the water should be absorbed.

  13. then next add the sauteed cashews and raisins. keep a few cashews and raisins for garnishing semiya kesari.

  14. mix well. serve semiya kesari hot or warm or at room temperature, garnished with the cashews and raisins.

recipe notes

  • you can add dry fruits of your choice.

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preparation to make semiya kesari

1. begin with taking 2 cups water in a sauce pan.

water for semiya kesari recipe

2. then add ¼ cup sugar to the water. the sugar in this recipe is just enough. for a more sweet taste, you can add more sugar.

sugar for semiya kesari recipe

3. keep the sugar solution on a medium flame and let it come to a boil.

making semiya kesari recipe

4. next heat a pan and then add 2 to 3 tablespoons ghee in the pan.

ghee for semiya kesari recipe

5. melt the ghee and then add 10 to 12 cashews.

kaju to make semiya kesari recipe

6. saute till the cashews become light golden.

kaju to make semiya kesari recipe

7. when cashews become light golden, then add ½ tablespoon raisins.

kaju to make semiya kesari recipe

8. stir and saute till the raisins swell and puff up.

kaju to make semiya kesari recipe

9. then remove both the cashews and raisins and keep aside in a plate.

kaju to prepare semiya kesari recipe

making semiya kesari

10. add ½ cup semiya to the pan.

semiya for making semiya kesari recipe

11. on a low flame roast the semiya for 2 to 3 minutes.

semiya for making semiya kesari recipe

12. meanwhile when the water comes to a boil, add a pinch of saffron strands.

adding saffron-kesar in semiya kesari

13. let the water come to a rolling boil.

semiya-kesari-recipe13

14. i also added natural orange food color extract. skip food color and saffron/kesar if you do not have them and just add one to two pinches of turmeric powder in the water.

sugar solution for semiya kesari

15. meanwhile the semiya has got roasted. you don’t need to brown semiya.

semiya for making semiya kesari recipe

16. now pour the hot water gently in the pan containing semiya. be careful while adding water as there is a lot of spluttering.

making semiya kesari recipe

17. simmer on a low to medium flame.

making semiya kesari recipe

18. add ¼ teaspoon cardamom powder.

making semiya kesari recipe

19. stir well.

making semiya kesari recipe

20. on a low to medium flame cook the semiya. if you want you can cover the pan too.

semiya for making semiya kesari recipe

21. all the water has to be absorbed and the semiya should cook well.

preparing semiya kesari recipe

22. if the water is absorbed and the semiya is under cooked or half done, then add ¼ cup more hot water. keep some hot water handy if required. depending on the quality of seviyan used, you can add less or more water. i used rice semiya. you can use whole wheat vermicelli too. the semiya should be cooked well and all the water should be absorbed.

preparing semiya kesari recipe

23. then next add the sauteed cashews and raisins. keep a few cashews and raisins for garnish.

preparing semiya kesari recipe

24. mix well.

preparing semiya kesari recipe

25. serve semiya kesari hot or warm or at room temperature, garnished with the cashews and raisins.

semiya kesari

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


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4 comments/reviews

  1. is it mandatory to make sugar syrup….or I can simply use raw sugar?
    Use of turmeric is little bit odd in sweet varieties.

    • you can also add sugar directly to the semiya after adding hot water. i have mentioned turmeric option as not everyone will have saffron and natural food color. so its always better to use a natural ingredient for coloring food instead of artificial chemical colors. a pinch or two of turmeric does not spoil the taste and gives a nice faint yellow color.

  2. is it okay to use milk instead of water?

    • you can use milk or even half-half of both.

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