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.
Easy Semiya kesari / vermicelli kesari recipe
Recipe Cuisine: Indian | Recipe Category: Sweet
Prep Time: 2 mins | Cook time: 15 mins | Serves: 2| Author: Raks anand
Prep Time: 2 mins | Cook time: 15 mins | Serves: 2| Author: Raks anand
Easy to prepare thin vermicelli kesari recipe using fine vermicelli. Unbelievable tasty sweet under 15 minutes in 4 easy steps!
Ingredients
Fine vermicelli – 2 cups, loosely packed
Water – 3/4 cup (approx.)
Sugar – 1/2 cup
Elachi (cardamom) – 1, powdered
Ghee – 3 tsp
Food colour (orange or yellow)
Optional – A pinch
Water – 3/4 cup (approx.)
Sugar – 1/2 cup
Elachi (cardamom) – 1, powdered
Ghee – 3 tsp
Food colour (orange or yellow)
Optional – A pinch
Method
- Break the vermicelli roughly and measure 2 cups heaped. Roast in medium flame with a tsp 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 elachi 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 3/4 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.
Tags:fine semiya kesari, thin vermicelli kesari
Super easy and tasty kesari ready under 15 minutes! And it tastes like heaven, by the way 😉 
Priya R
September 30, 2013 at 8:39 amLooks yum Raks 🙂 I must try this sometime, using very fine vemicelli is new to me
Shobha Kamath
September 30, 2013 at 9:43 amYummy looking !
Recipe world
September 30, 2013 at 10:07 amYum yum!
Sowmya Madhavan
September 30, 2013 at 12:18 pmLove this ..I make this so many times, but somehow never posted it..love the color and looks yumm..
jeyashri suresh
September 30, 2013 at 1:01 pmSuper tempting kesari, don't mind having a spoon. Simple and neat clicks
Veena Theagarajan
September 30, 2013 at 1:32 pmsuper tempting kesari.. love the color
AparnaRajeshkumar
September 30, 2013 at 1:52 pmits tempting raji !
nandoos Kitchen
September 30, 2013 at 2:17 pmVery tempting and super delicious. Love this kesari. I make it very often as my daughter loves this. You have made it perfectly.
Rumana Ambrin
September 30, 2013 at 3:06 pmWow!!! that is something innovative and delicious dish…
srikars kitchen
September 30, 2013 at 3:17 pmLooks great.. nice clicks..
Gayathri Ramanan
September 30, 2013 at 3:46 pmsuch a tempting dessert..lovely color and nice clicks….
Sarada Subramaniam
September 30, 2013 at 4:03 pmNice kesari….
Sarada Subramaniam
September 30, 2013 at 4:03 pmNice kesari….
Vaishnavi
September 30, 2013 at 4:11 pmLuks 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.
Vaishnavi
September 30, 2013 at 4:12 pmLuks 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.
Hamaree Rasoi
September 30, 2013 at 4:14 pmSimply awesome and colorful looking kesari. Wonderfully prepared.
Deepa
gayathri
September 30, 2013 at 6:16 pmvery nice pics…..can we use condensed milk diluted instead of sugar?
Anonymous
September 30, 2013 at 9:22 pmLove 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
Mahi
September 30, 2013 at 11:46 pmMore than the kesari, I enjoyed the intro! 🙂 haha!!
Nice kesari, by the way!
Raks anand
October 1, 2013 at 1:30 amJust used for garnishing for picture sake. No need to add in kesari.
prathibha Garre
October 1, 2013 at 3:47 amlove this kesari,looks yumm
Happys Cook
October 1, 2013 at 5:37 amawesome semiya kesari… yet to try… yummy…
Shanthi
October 1, 2013 at 4:29 pmvery attractive….yummy…
ShravsCookBookBlog
October 2, 2013 at 11:37 amyummy kesari its colour is so attractive….
Priya Suresh
October 2, 2013 at 5:48 pmWish to have a bowl of this kesari..Delicious.
SHARMILEE J
October 7, 2013 at 10:11 amI have had it only twice but love it to the core….amazing color!!
Rajan Bawa
June 10, 2014 at 1:21 amI 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..
vidhya
July 22, 2014 at 1:25 amDelicious
vidhya
July 22, 2014 at 1:25 amGood one. Delicious
Unknown
January 2, 2016 at 10:20 pmHi 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
Raks anand
January 2, 2016 at 10:30 pmFor thin vermicelli 3/4 cup water and for the usual vermicelli 2 cups of water.
Priya
April 11, 2016 at 7:31 amAlso, 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
Priya
April 11, 2016 at 7:31 amhi 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
Raks anand
April 11, 2016 at 8:00 amI got this colour from India 🙂
Raks anand
April 11, 2016 at 8:01 amThis 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.