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    Home » Recipes » Tamil New Year Recipes

    Easy thin semiya kesari recipe, fine vermicelli kesari

    September 30, 2013 by Raks Anand 35 Comments / Jump to Recipe

    Easy thin semiya kesari, quick to prepare using fine vermicelli. Unbelievable tasty sweet under 15 minutes in 4 easy steps!

    easy thin semiya kesari
    Jump to:
    • Instructions
    • Recipe card

    Vj loves Semiya kesari equally as rava kesari. But I had no specific recipe for it and have not tried except for two times, both times dint turn out that good.

    Vj is expert in making kesari as I have said the story about his experience in making kesari in my Kesari post.

    So once he had made semiya kesari too for me as in this post for an event. But he too just makes it by fluke.

    Latest once he was craving for semiya kesari, I was in no mood to enter kitchen and he said he will make it in no time.

    Went inside the kitchen like a king and as usual, he called me every time for each and every ingredient, to locate it.

    So I thought I will rather watch him from kitchen itself rather going here and there.

    Then while making he just poured the sugar as the same amount we use for rava kesari and it became so watery. Then we had to pour lots of milk and we had it as payasam.

    So once when I was chatting with my friend Sangeeta, she told me about this semiya kesari using fine vermicelli (its super fine / thin).

    And she told it is very very easy and quick to make, yet delicious. And even it sounded the same to me when she told the method.

    So made it here in my lunch menu also within 10 minutes. It's really easy and very very tasty! You must try this recipe to see what I mean. It doesn't need more ghee like the rava kesari, needs very less.

    Instructions

    1. Break the vermicelli roughly and measure 2 cups heaped. Roast in medium flame with a teaspoon of ghee in a pan. Just to coat the vermicelli and roast it a bit. Add water to this, just to immerse it.
    roast

    2. As it boils, stir gently in medium flame and in no time, it gets cooked as the water evaporates. Now add sugar and cardamom powder.

    2-semiya-kesari-recipe

    3. Sugar will melt and make the vermicelli also loose as we mix it. Add food colour and mix well. Everything in medium flame.

    Use natural plant derived food colours and avoid artificial food colours as much as possible. It will be available online or gourmet grocery shops.

    cook

    4. Continue mixing for 2 minutes, adding ghee in between, until the kesari starts leaving the sides of pan and becomes glossy. Transfer to a bowl or plate.

    ready

    Super easy and tasty kesari ready under 15 minutes! And it tastes like heaven, by the way 😉  

    easy thin semiya kesari

    Recipe card

    easy thin semiya kesari
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    Easy thin semiya kesari

    Easy to prepare thin vermicelli kesari recipe using fine vermicelli. Unbelievable tasty sweet under 15 minutes in 4 easy steps!
    Course Sweets
    Cuisine Indian
    Prep Time 2 minutes
    Cook Time 15 minutes
    Servings 2 people
    Cup measurements

    Ingredients

    • 2 cups Fine vermicelli loosely packed
    • ¾ cup Water approx
    • ½ cup Sugar
    • 1 Cardamom powdered
    • 3 teaspoon Ghee
    • 1 pinch Food colour orange or yellow, Optional
    Prevent your screen from going dark

    Instructions

    • Break the vermicelli roughly and measure 2 cups heaped.
    • Roast in medium flame with a teaspoon of ghee in a pan.
    • Just to coat the vermicelli and roast it a bit. Add water to this, just to immerse it.
    • As it boils, stir gently in medium flame and in no time, it gets cooked as the water evaporates.
    • Now add sugar and cardamom powder.
    • Sugar will melt and make the vermicelli also loose as we mix it.
    • Add food colour and mix well. Everything in medium flame.
    • Use natural plant derived food colours and avoid artificial food colours as much as possible. It will be available online or gourmet grocery shops.
    • Continue mixing for 2 minutes, adding ghee in between, until the kesari starts leaving the sides of pan and becomes glossy. Transfer to a bowl or plate.

    Notes

    • For thick vermicelli, boil water first and add the roasted vermicelli.
    • Water and sugar ratio – for 1 cup vermicelli 2 cups water and ¾ cup sugar and needs more preparation time.
    • Make sure that you cook vermicelli really well. Otherwise, after adding sugar, it becomes hard and chewy.
    • For fine vermicelli, water should be added just to immerse it. Otherwise turns mushy.
    • My friend said they make it authentically without food colour. The sugar itself will give glossy deep golden brown colour.
    • Raisins can be added fried in ghee, otherwise nothing is needed for garnish.
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    Reader Interactions

    Comments

    1. Priya R

      September 30, 2013 at 8:39 am

      Looks yum Raks 🙂 I must try this sometime, using very fine vemicelli is new to me

      Reply
    2. Shobha Kamath

      September 30, 2013 at 9:43 am

      Yummy looking !

      Reply
    3. Recipe world

      September 30, 2013 at 10:07 am

      Yum yum!

      Reply
    4. Sowmya Madhavan

      September 30, 2013 at 12:18 pm

      Love this ..I make this so many times, but somehow never posted it..love the color and looks yumm..

      Reply
    5. jeyashri suresh

      September 30, 2013 at 1:01 pm

      Super tempting kesari, don't mind having a spoon. Simple and neat clicks

      Reply
    6. Veena Theagarajan

      September 30, 2013 at 1:32 pm

      super tempting kesari.. love the color

      Reply
    7. AparnaRajeshkumar

      September 30, 2013 at 1:52 pm

      its tempting raji !

      Reply
    8. nandoos Kitchen

      September 30, 2013 at 2:17 pm

      Very tempting and super delicious. Love this kesari. I make it very often as my daughter loves this. You have made it perfectly.

      Reply
    9. Rumana Ambrin

      September 30, 2013 at 3:06 pm

      Wow!!! that is something innovative and delicious dish...

      Reply
    10. srikars kitchen

      September 30, 2013 at 3:17 pm

      Looks great.. nice clicks..

      Reply
    11. Gayathri Ramanan

      September 30, 2013 at 3:46 pm

      such a tempting dessert..lovely color and nice clicks....

      Reply
    12. Sarada Subramaniam

      September 30, 2013 at 4:03 pm

      Nice kesari....

      Reply
    13. Sarada Subramaniam

      September 30, 2013 at 4:03 pm

      Nice kesari....

      Reply
    14. Vaishnavi

      September 30, 2013 at 4:11 pm

      Luks like u have added saffron. Is it what am seeing?But no mention in ingredients. Thats y asked. We make this with milk. We cook the vermicelli in milk n water. This luks yumm. Luv ur lunch series. Keep them coming.

      Reply
    15. Vaishnavi

      September 30, 2013 at 4:12 pm

      Luks like u have added saffron. Is it what am seeing?But no mention in ingredients. Thats y asked. We make this with milk. We cook the vermicelli in milk n water. This luks yumm. Luv ur lunch series. Keep them coming.

      Reply
    16. Hamaree Rasoi

      September 30, 2013 at 4:14 pm

      Simply awesome and colorful looking kesari. Wonderfully prepared.
      Deepa

      Reply
    17. gayathri

      September 30, 2013 at 6:16 pm

      very nice pics.....can we use condensed milk diluted instead of sugar?

      Reply
    18. Anonymous

      September 30, 2013 at 9:22 pm

      Love the pics Raks. My friend used to make a version where she wd combine regualr rava kesari and vermicelli kesari...The rava kesari wd be soft, but hte vermicelli would be slightly crunchy and overall different textures, so very tasty! Kesari is such a simple sweet, but I am sure everyone loves it!
      Shobha

      Reply
    19. Mahi

      September 30, 2013 at 11:46 pm

      More than the kesari, I enjoyed the intro! 🙂 haha!!

      Nice kesari, by the way!

      Reply
    20. Raks anand

      October 01, 2013 at 1:30 am

      Just used for garnishing for picture sake. No need to add in kesari.

      Reply
    21. prathibha Garre

      October 01, 2013 at 3:47 am

      love this kesari,looks yumm

      Reply
    22. Happys Cook

      October 01, 2013 at 5:37 am

      awesome semiya kesari... yet to try... yummy...

      Reply
    23. Shanthi

      October 01, 2013 at 4:29 pm

      very attractive....yummy...

      Reply
    24. ShravsCookBookBlog

      October 02, 2013 at 11:37 am

      yummy kesari its colour is so attractive....

      Reply
    25. Priya Suresh

      October 02, 2013 at 5:48 pm

      Wish to have a bowl of this kesari..Delicious.

      Reply
    26. SHARMILEE J

      October 07, 2013 at 10:11 am

      I have had it only twice but love it to the core....amazing color!!

      Reply
    27. Rajan Bawa

      June 10, 2014 at 1:21 am

      I juss added a little milk powder n almons to the recipe..nd dat tasted really gud..milk powder gave it a creamy texture n almonds on being roasted wid the vermicelli smelled really gud...thanks for all the recipes Raks...ur recipes have made me a star cook in my family..

      Reply
    28. vidhya

      July 22, 2014 at 1:25 am

      Delicious

      Reply
    29. vidhya

      July 22, 2014 at 1:25 am

      Good one. Delicious

      Reply
    30. Unknown

      January 02, 2016 at 10:20 pm

      Hi raks
      Wat is the water/ vermicilli ratio? In the ingredients you have mentioned as 3/4 cup water for 2 cups of vermicelli but in comments as 2 cups of water for 1 cup of vermicelli

      Reply
    31. Raks anand

      January 02, 2016 at 10:30 pm

      For thin vermicelli 3/4 cup water and for the usual vermicelli 2 cups of water.

      Reply
    32. Priya

      April 11, 2016 at 7:31 am

      Also, if you remember please let me know the brand of semiya you used. i used bambino thick vermicelli today. i kept 1:2 water ratio. but it came up not as good as yours. it was like a mass. did i overcook? thanks!- priya

      Reply
    33. Priya

      April 11, 2016 at 7:31 am

      hi raji, i live in singapore as well. may i know which food colour is this? please let me know the brand name and the colour name? thanks in advance!!! - priya

      Reply
    34. Raks anand

      April 11, 2016 at 8:00 am

      I got this colour from India 🙂

      Reply
    35. Raks anand

      April 11, 2016 at 8:01 am

      This semiya is fine vermicelli in Mustafa next to the regular semiya, you will find it. If you could not see the semiya separately, yes, you could have overcooked.

      Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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