Semiya Kesari

Semiya is synonymous to payasam (sweet pudding). A lesser known and prepared form of vermicilli, is semiya kesari. The famed kesari (sheera) of South India is prepared using the humble ingredients of Rava (sooji), sugar and a generous amount of ghee. Another variation of this sweet dish, is to replace the rava with semiya. Different in texture and rich in flavor, this version of the kesari is definitely worth a try in a day and age, where ‘dheedeer'(quick) semiya is readily available in the market. May your kitchen and home be filled with the aroma of this wonderful and rich sweet dish!


Fried semiya(Vermicelli)— 1 cup

Sugar                                  — 1 cup

Ghee                                   — ½ cup

Cashew nuts                     — 1 tbsp

Raisins                              — 1 tbsp

Cardamom pwd             — ½ tsp

Orange food colour       — ¼ tsp

Hot water                        — 2 ¼ cup


Heat 1 tbsp of ghee in a deep pan, fry the broken cashew nuts , add the raisins along the cashew nuts and fry ,remove and keep aside. In the same pan add 1 spoon of ghee and fry the semiya till you get a nice aroma. (be careful not to burn the semiya, so lower the heat and keep stirring.) now add boiling water to the fried semiya and stir well, keep stirring till the semiiya is cooked. Now add the sugar and stir, add the food colour. You will see that the sugar dissolves and there is lot of liquid in the pan, not to worry, keep stirring, it will take few minutes and slowly it will start turning into semi-solid consistency, now add the cardamom pwd and the remaining ghee, stir. once you see the semiya becoming thick and leaving the sides of the pan turn off the heat and add the fried cashew nuts and raisins. Delicious Semiya Kesari is ready.

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