Semiya/Vermicelli Kesari

Kesari is one of the common dessert in Southern India and one of the easiest sweets to make at home. No cooking experience required to make this dessert, anybody can make this simple recipe. I like serving this sweet in a different way, so that it will look beautiful. Whenever I serve this to our friends, they ask how do you make it, so here is the recipe.


  • Vermicelli ———————- 2 cups
  • Sugar —————————– 1 1/2 cups
  • Ghee —————————— 3 tbsp
  • Raisins ————————— 1/4 cup
  • Cashew pieces ————– 1/4 cup
  • Hot water ———————– 2 1/2 cups
  • Red food color ————– a pinch

How to make

  • Place a heavy bottom pan on medium heat
  • Add 1 tablespoon of ghee, then add the raisins and cashews
  • Roast them into golden brown and take it out from the pan and keep it aside
  • Add another tablespoon of ghee in that pan
  • Add the vermicelli and roast it into light golden brown
  • Add the 2 1/2 cups of hot water
  • Cook for about 6 to 7 minutes, stirring occasionally
  • Then add the sugar and the kesari color (red food color)
  • Mix it well and add the remaining ghee
  • Stir continuously for about 10 minutes
  • It will become thick and non sticky on the sides of the pan
  • Now add the roasted raisins and cashews and mix it
  • Turn off the stove
  • Now it should be ready to serve

How Do I Serve

  • Once the kesari is ready, I fill it in muffin cups (before filling, lightly grease the muffin cups with ghee.)
  • Once it cools down little bit, it will keep the shape and can be served
  • I usually make it ahead of time and keep it in the freezer in zip lock bags
  • Before serving, take it from the freezer and reheat it in the oven for 8 to 10 minutes

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