I love Kesari very much and the amount of ghee used in Kesari make a step back when i eat this. I have to say this is a Kesari with very less ghee. I takes very less ghee while cooking but taste wise also really nice. So Kesari lovers who worries about the ghee content happily have this two bowl full.

Apart from that it is an easy to make dessert in a jiffy. Really comes handy at the time of unexpected guest arrival. You can serve them hot in bowl or press them in a plate, chill and then cut and serve into pieces.

Semiya Kesari

Preparation Time: 5 minutes
Cooking Time: 5-10 minutes
Cuisine: Indian
Serves: 4

Fine Vermicelli- 3 cups (200 grams)
Water- 1 and 1/2 cups
Sugar- 3/4 cup
Food colour (saffron/ Tandoori food colour)- a pinch
Cardamom powder- 1/4 teaspoon (or) 4 pods
Ghee- 4 teaspoons
Cashews, broken- 8 nos
Raisins- 10 nos
Vermicelli Kesari


  • Break the vermicelli with hands and add in to the pan and roast them till it turns golden colour add a teaspoon of ghee if needed while roasting; Remove from pan and set aside.
  • In the same pan add water and allow to boil. Once it stats to boil add the vermicelli and cook it.
  • In case if you use little thick vermicelli cook it well then proceed.
  • Once it becomes wet add the sugar, food colour and cardamom powder.
  • Allow the vermicelli to cook inside the sugar and allow the water content to evaporate by constant stirring.
  • Add two teaspoons of ghee and mix well and switch off the gas.
  • In a separate pan heat a teaspoon of ghee and roast the cashews till starts to get golden colour then and in the raisins and fry them till it puffs up. Pour on top of the prepared Kesari and mix well.
  • Note: Increase the quantity of water used according to the thickness of the vermicelli.
  • Add turmeric powder if you do not have food colour at your home.

Diwali Recipes