Semiya Kesari Recipe

Semiya kesari, tips to make perfect without chewiness and stickiness. Full video and step by step pictures.

A quick to make sweet for special occasions, guests or to fix your sweet cravings.

I have posted fine vermicelli version earlier and don't forget to check out my fruity semolina version of the same.

Whenever Vj asks, I prepare that only in microwave. But once he told he likes the regular semiya kesari better.

And even described it will be really nice and the semiya will be seen separate separate instead of sticking together as in the fine vermicelli kesari.

I liked fine vermicelli kesari. Yet tried with the regular semiya for some occasion, don't remember if it was his birthday or our anniversary. It did not turn out well.

Again I never attempted until again once he asked for the same for another occasion. I told him I don't know the ratio and it didn't turn out well when I tried earlier.

He told it is really easy to prepare semiya kesari than the rava kesari and he did once as I have posted for an event.

After a while once again he craved for semiya kesari and he prepared, it became payasam.

I too tried couple of times again for special occasions, either it turned sticky and chewy or ended up in too sweet kesari.

If I reduced, it was really not sufficient sweet. Finally after few trial and errors, figured out what was the mistake I did.

👩‍🍳 Top tip

So for a perfect textured semiya kesari, make sure to cook the kesari in medium flame after adding sugar. Also switch off once the it is absorbed, yet on runny side.

Semiya should be cooked patiently until really soft. Because the sugar will make the semiya more hard. So add only after you ensure it by mashing with fingers. It should get mashed easily.

Do not wait to get fully thickened. Also fluff it when it is warm and as it cools down to avoid caking.

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Semiya kesari recipe

Semiya kesari, tips to make perfect without chewiness and stickiness. Full video and step by step pictures.

Prep Time 2 minutes

Cook Time 20 minutes

Servings 3 people

1x2x3x

Cup measurements

Ingredients

• 1 cup Semiya Vermicelli
• ¾ cup Sugar
• 2 tablespoon Ghee
• 2 cups Water
• 6 Cashew nut
• 2 Cardamom
• Saffron - a pinch
• 2 teaspoon Milk
• Salt a pinch

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Instructions

• Heat a heavy bottomed pan, add 2 teaspoon ghee, fry cashew nuts until golden in colour. Keep aside.
• In the same ghee, low heat, add semiya and roast until golden.
• Side by side heat water and add it to the roasted semiya, salt.
• Boil until ¾th done. Cook covered for 5 mins in medium heat. Stir in between if needed. Semiya should be soft.
• Add sugar, soaked saffron in milk and mix well. Sugar will melt and get watery.
• Continue cooking in medium flame until the mixture thickens and not too watery. Do not cook in high flame. Add remaining ghee and mix well.
• Add powdered cardamom, fried cashew nuts, mix well and switch off the flame.Fluff well once warm. Otherwise it will solidify like a cake.

Video

Notes

• You can add more ghee if you want it really rich.
• How to find the right time to switch off the flame? You will see the mixture turn thicker from watery and see sugar strings like we see while making sugar syrup. Yet it should be slightly loose. As it cools, it will get to right texture. 
• I have added saffron, you can add food colour too. 
• Add few raisins if you like, along with cashew nuts.
• For soft texture, cook semiya covered, well for long time in medium flame. 

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Step by step

1. Heat a heavy bottomed pan, add 2 teaspoon ghee, fry cashew nuts until golden in colour. Keep aside.

2. In the same ghee, low heat, add semiya and roast until golden.

3. Side by side heat water and add it to the roasted semiya, salt.

4. Boil until ¾th done. Cook covered for 5 mins in medium heat. Stir in between if needed. Semiya should be soft.

5. Add sugar, soaked saffron in milk and mix well. Sugar will melt and get watery.

6. Continue cooking in medium flame until the mixture thickens and not too watery. Do not do in high flame. Add remaining ghee and mix well.

7. Add powdered cardamom, fried cashew nuts, mix well and switch off the flame. Fluff well once warm. Otherwise it will solidify like a cake.

Serve warm or at room temperature.