Semiya Kesari

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Semiya kesari recipe with step by step photos – A sweet festive dish made with vermicelli, dry fruits and ghee. It’s a quick and easy recipe that can be made for any festival or enjoy as an after meal dessert.

semiya kesari served in a glass bowl with a spoon inside it and text layover.

I wanted to add semiya kesari recipe from a long time. Had made the recipe some days back. So I took photos and sharing the recipe now.

There’s not really much that goes into making the Semiya Kesari. Thus, making it one of the most sought-after dessert choices that can be made during festivals and other special occasions as well.

Since it hardly takes any time to cook this kesari, it is just apt for such situations. Also, it is a delicious variant that you can enjoy when you’re just bored of having your regular halwa.

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 have used the rice vermicelli for this recipe of mine. To get an authentic flavor in the dish, it is best to cook it in ghee.

Apart from this, the dry fruits that go in this Semiya Kesari can be of your choice. In this recipe, I have used cashews and raisins.

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.

Step-by-Step Guide

How to make Semiya Kesari

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

water in a sauce pan

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 added to water

3. Keep the sugar solution on a medium heat and let it come to a boil.

sugar solution kept on medium heat.

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

ghee added in a hot pan.

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

cashews added to melted ghee in pan.

6. Saute till the cashews become light golden.

sautéing cashews till light golden.

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

raisins added to the pan.

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

sautéing till the raisins swell up.

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

fried cashews and raisins kept on a plate.

Roasting Semiya

10. Add ½ cup semiya to the pan. You can use either rice vermicelli or whole wheat vermicelli. Here I have used rice vermicelli.

semiya added to hot ghee.

11. On a low heat roast the semiya for 2 to 3 minutes.

roasting semiya in the pan.

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

adding saffron strands to the boiling sugar solution.

13. Let the water come to a rolling boil.

boiling sugar solution.

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.

natural food color extract added to boiling sugar solution.

15. Meanwhile the semiya has got roasted. You don’t need to brown semiya.

roasted semiya.

Making Semiya Kesari

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

adding hot orange colored sugar solution to the roasted semiya.

17. Simmer on a low to medium heat.

simmering the semiya mixture.

18. Add ¼ teaspoon of cardamom powder.

adding cardamom powder to the semiya mixture.

19. Stir and mix well.

stir and mix the mixture

20. On a low to medium heat cook the semiya. If you want you can cover the pan too.

cooking semiya mixture on low to medium heat.

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

cooking semiya kesari in pan.

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.

cooking semiya kesari.

23. Then next add the sauteed cashews and raisins. Keep a few cashews and raisins for garnish.

sautéed cashews and raisins added to semiya kesari.

24. Stir and mix well.

dry fruits mixed well in the cooked semiya kesari.

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

semiya kesari served in a glass bowl with a spoon kept on the right side and text layover.

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semiya kesari recipe

Semiya Kesari

Semiya kesari is a delicious sweet made with semiya, dry fruits and ghee.
5 from 2 votes
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Cuisine South Indian
Course Sweets
Diet Vegetarian
Difficulty Level Moderate
Servings 2 to 3
Units

Ingredients

  • 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
  • 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

Instructions
 

preparation

  • Begin with taking 2 cups water in a sauce pan.
  • 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.
  • Keep the sugar solution on a medium flame and let it come to a boil.
  • Next heat a pan and then add 2 to 3 tablespoons ghee in the pan.
  • Melt the ghee and then add 10 to 12 cashews. Saute till the cashews become light golden
  • When cashews become light golden, then add ½ tablespoon raisins. Stir and saute till the raisins swell and puff up.
  • Then remove both the cashews and raisins and keep aside in a plate.

roasting semiya

  • Add ½ cup semiya to the pan.
  • On a low heat roast the semiya for 2 to 3 minutes. Just roast the semiya. You don't need to brown them.
  • Meanwhile when the water comes to a boil, add a pinch of saffron strands.
  • Let the water come to a rolling boil.
  • 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.
  • Meanwhile the semiya has got roasted. You don’t need to brown semiya.

Making semiya kesari

  • Now pour the hot water gently in the pan containing semiya. Be careful while adding water as there is a lot of spluttering.
  • Simmer on a low to medium heat.
  • Add ¼ teaspoon cardamom powder. Stir and mix well.
  • On a low to medium heat cook the semiya. If you want you can cover the pan too with the lid.
  • All the water has to be absorbed and the semiya should cook well.
  • 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 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.
  • Then next add the sauteed cashews and raisins. Keep a few cashews and raisins for garnishing semiya kesari.
  • Mix well. Serve semiya kesari hot or warm or at room temperature, garnished with the cashews and raisins.

Notes

  • You can add dry fruits of your choice.
  • You can use rice vermicelli or whole wheat vermicelli.
  • You can alter the quantity of sugar in this recipe, as per your choice. If you want a sweeter kesari, add more sugar.

Nutrition Info (Approximate Values)

Nutrition Facts
Semiya Kesari
Amount Per Serving
Calories 519 Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 10g63%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 38mg13%
Sodium 92mg4%
Potassium 106mg3%
Carbohydrates 86g29%
Fiber 1g4%
Sugar 47g52%
Protein 3g6%
Vitamin A 0.04IU0%
Vitamin B1 (Thiamine) 0.04mg3%
Vitamin B2 (Riboflavin) 0.01mg1%
Vitamin B3 (Niacin) 0.2mg1%
Vitamin B6 0.04mg2%
Vitamin C 0.2mg0%
Vitamin E 0.1mg1%
Vitamin K 3µg3%
Calcium 26mg3%
Vitamin B9 (Folate) 3µg1%
Iron 1mg6%
Magnesium 32mg8%
Phosphorus 115mg12%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

This Semiya Kesari from the blog archives first published in August 2016 has been updated and republished on December 2022.

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4 Comments

  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.

    1. 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.