Semiya Kesari How To Make Semiya Kesari

I wanted to add semiya kesari recipe from a long time. Had made the recipe some days back. So I took photos and sharing the recipe now. There’s not really much that goes into making the Semiya Kesari. Thus, making it one of the most sought-after dessert choices that can be made during festivals and other special occasions as well. Since it hardly takes any time to cook this kesari, it is just apt for such situations. Also, it is a delicious variant that you can enjoy when you’re just bored of having your regular halwa. Preparing semiya kesari is similar to preparing Rava kesari. You can use any type of semiya like rice or whole wheat. Just add water proportions as mentioned on the pack. I have used the rice vermicelli for this recipe of mine. To get an authentic flavor in the dish, it is best to cook it in ghee. Apart from this, the dry fruits that go in this Semiya Kesari can be of your choice. In this recipe, I have used cashews and raisins. For the orange color, I have used both saffron and natural orange color extract. You can even use a few pinches of turmeric powder, if you do not have saffron. But turmeric powder will give you a yellow color, which is fine. Even just using saffron will give the kesari a yellow color.

How to make Semiya Kesari

1. Begin with taking 2 cups water in a sauce pan.
2. Then add ¼ cup sugar to the water. The sugar in this recipe is just enough. For a more sweet taste, you can add more sugar.
3. Keep the sugar solution on a medium heat and let it come to a boil.
4. Next heat a pan and then add 2 to 3 tablespoons of ghee in the pan.
5. Melt the ghee and then add 10 to 12 cashews.
6. Saute till the cashews become light golden.
7. When cashews become light golden, then add ½ tablespoon of raisins.
8. Stir and saute till the raisins swell and puff up.
9. Then remove both the cashews and raisins and keep them aside in a plate.

Roasting Semiya

10. Add ½ cup semiya to the pan. You can use either rice vermicelli or whole wheat vermicelli. Here I have used rice vermicelli.
11. On a low heat roast the semiya for 2 to 3 minutes.
12. Meanwhile when the water comes to a boil, add a pinch of saffron strands.
13. Let the water come to a rolling boil.
14. I also added natural orange food color extract. Skip food color and saffron/kesar if you do not have them and just add one to two pinches of turmeric powder in the water.
15. Meanwhile the semiya has got roasted. You don’t need to brown semiya.

Making Semiya Kesari

16. Now pour the hot water gently in the pan containing semiya. Be careful while adding water as there is a lot of spluttering.
17. Simmer on a low to medium heat.
18. Add ¼ teaspoon of cardamom powder.
19. Stir and mix well.
20. On a low to medium heat cook the semiya. If you want you can cover the pan too.
21. All the water has to be absorbed and the semiya should cook well.
22. If the water is absorbed and the semiya is under cooked or half done, then add ¼ cup more hot water. Keep some hot water handy if required.  Depending on the quality of seviyan used, you can add less or more water. I used rice semiya. You can use whole wheat vermicelli too. The semiya should be cooked well and all the water should be absorbed.
23. Then next add the sauteed cashews and raisins. Keep a few cashews and raisins for garnish.
24. Stir and mix well.
25. Serve semiya kesari hot or warm or at room temperature, garnished with the cashews and raisins. If you are looking for similar recipes then you may like

Semiya payasamSeviyan kheerSheer khurmaMeethi seviyanKesari bath

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Semiya Kesari from the blog archives first published in August 2016 has been updated and republished on December 2022.

title: “Semiya Kesari How To Make Semiya Kesari " ShowToc: true date: “2024-10-07” author: “Eric Miller”

I wanted to add semiya kesari recipe from a long time. Had made the recipe some days back. So I took photos and sharing the recipe now. There’s not really much that goes into making the Semiya Kesari. Thus, making it one of the most sought-after dessert choices that can be made during festivals and other special occasions as well. Since it hardly takes any time to cook this kesari, it is just apt for such situations. Also, it is a delicious variant that you can enjoy when you’re just bored of having your regular halwa. Preparing semiya kesari is similar to preparing Rava kesari. You can use any type of semiya like rice or whole wheat. Just add water proportions as mentioned on the pack. I have used the rice vermicelli for this recipe of mine. To get an authentic flavor in the dish, it is best to cook it in ghee. Apart from this, the dry fruits that go in this Semiya Kesari can be of your choice. In this recipe, I have used cashews and raisins. For the orange color, I have used both saffron and natural orange color extract. You can even use a few pinches of turmeric powder, if you do not have saffron. But turmeric powder will give you a yellow color, which is fine. Even just using saffron will give the kesari a yellow color.

How to make Semiya Kesari

1. Begin with taking 2 cups water in a sauce pan.
2. Then add ¼ cup sugar to the water. The sugar in this recipe is just enough. For a more sweet taste, you can add more sugar.
3. Keep the sugar solution on a medium heat and let it come to a boil.
4. Next heat a pan and then add 2 to 3 tablespoons of ghee in the pan.
5. Melt the ghee and then add 10 to 12 cashews.
6. Saute till the cashews become light golden.
7. When cashews become light golden, then add ½ tablespoon of raisins.
8. Stir and saute till the raisins swell and puff up.
9. Then remove both the cashews and raisins and keep them aside in a plate.

Roasting Semiya

10. Add ½ cup semiya to the pan. You can use either rice vermicelli or whole wheat vermicelli. Here I have used rice vermicelli.
11. On a low heat roast the semiya for 2 to 3 minutes.
12. Meanwhile when the water comes to a boil, add a pinch of saffron strands.
13. Let the water come to a rolling boil.
14. I also added natural orange food color extract. Skip food color and saffron/kesar if you do not have them and just add one to two pinches of turmeric powder in the water.
15. Meanwhile the semiya has got roasted. You don’t need to brown semiya.

Making Semiya Kesari

16. Now pour the hot water gently in the pan containing semiya. Be careful while adding water as there is a lot of spluttering.
17. Simmer on a low to medium heat.
18. Add ¼ teaspoon of cardamom powder.
19. Stir and mix well.
20. On a low to medium heat cook the semiya. If you want you can cover the pan too.
21. All the water has to be absorbed and the semiya should cook well.
22. If the water is absorbed and the semiya is under cooked or half done, then add ¼ cup more hot water. Keep some hot water handy if required.  Depending on the quality of seviyan used, you can add less or more water. I used rice semiya. You can use whole wheat vermicelli too. The semiya should be cooked well and all the water should be absorbed.
23. Then next add the sauteed cashews and raisins. Keep a few cashews and raisins for garnish.
24. Stir and mix well.
25. Serve semiya kesari hot or warm or at room temperature, garnished with the cashews and raisins. If you are looking for similar recipes then you may like

Semiya payasamSeviyan kheerSheer khurmaMeethi seviyanKesari bath

Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Semiya Kesari from the blog archives first published in August 2016 has been updated and republished on December 2022.