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Home » FESTIVAL RECIPES » Tamil New Year Recipes » Easy thin semiya kesari recipe, fine vermicelli kesari

Easy thin semiya kesari recipe, fine vermicelli kesari

September 30, 2013 by Raks Anand 35 Comments /

vermicelli-kesari-recipe
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.
semiya kesari recipe

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
Click here for regular semiya kesari recipe

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

semiya-kesari-recipe

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


Method

  1. 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.
  2. 1-semiya-kesari-recipe

  3. 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.
  4. 2-semiya-kesari-recipe

  5. 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.
  6. 3-semiya-kesari

  7. 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.
  8. 4-semiya-kesari

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 😉  
semiya-kesari-recipe

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Filed Under: BACHELOR COOKING, INDIAN DIWALI SWEET RECIPES, SWEETS, Tamil New Year Recipes

Previous Post: « Lunch menu 20 | North Indian lunch ideas
Next Post: Navaratri sundal and navratri recipes 2013 »

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 1, 2013 at 1:30 am

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

    Reply
  21. prathibha Garre

    October 1, 2013 at 3:47 am

    love this kesari,looks yumm

    Reply
  22. Happys Cook

    October 1, 2013 at 5:37 am

    awesome semiya kesari… yet to try… yummy…

    Reply
  23. Shanthi

    October 1, 2013 at 4:29 pm

    very attractive….yummy…

    Reply
  24. ShravsCookBookBlog

    October 2, 2013 at 11:37 am

    yummy kesari its colour is so attractive….

    Reply
  25. Priya Suresh

    October 2, 2013 at 5:48 pm

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

    Reply
  26. SHARMILEE J

    October 7, 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 2, 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 2, 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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