Vermicelli is one of those most common ingredients used in Indian homes to make kesari, semiya upma and kheer. There are some sweets which I rarely make at home, considering the amount of unhealthy refined sugar that goes towards making them. This semiya kesari is one of them. I choose to make this as a last minute option since it can be made quickly within 15 minutes & tastes good. You can make this semiya kesari when you have a sudden craving for a sweet dish or when you have some guests and you don’t want to cook anything elaborate. I do that a lot of times and pair it with onion pakoda & masala chai. During festive seasons, we end up confused with no idea what to make. That is another time I make this for occasions for Diwali or Ganesh Chaturthi. I make this colorful semiya kesari without using any food colors, just by adding a pinch of saffron. If you are keen to use artificial color use organic natural color. Here are some simple ideasSagubiyyam payasam Chakkara pongal
How to Make Semiya Kesari (Stepwise photos)
- Bring water to a boil in a separate pot or microwave.
- While the water boils, add ghee to a pan and fry the nuts. When they turn lightly golden, add raisins and stir till they swell up. Transfer them to a plate.
- Add semiya and fry till lightly golden. Do not discolor or burn them.
- Pour the hot water to the semiya. Add saffron and cardamom powder. You can add cardamom powder with sugar too. Bring the water to a boil on high flame. When it begins to boil, reduce the flame to medium and cook till fully done.
- Add sugar and stir. Sugar melts and releases moisture. Let it cook till all the moisture evaporates. Do not overcook, semiya kesari becomes rubbery and sticky. Related Recipes
Recipe Card
