Semiya Kesari recipe


Dessert has a place in our food. Sweet festive dish made with vermicelli, dry fruits and ghee.


85 grams rice semiya/seviyan or ½ cup rice seviyan/semiyan (can use whole wheat semiyan too, just add water accordingly)

90 grams sugar, ¼ cup sugar

2 to 3 tablespoons ghee

10 to 12 cashews/kaju

½ tablespoon raisins

¼ teaspoon cardamom powder or 2 to 3 green cardamons, crushed in mortar-pestle

2 to 3 drops of natural orange food coloring

A pinch of saffron strands

2 cups water

Chilli Garlic Prawn Noodles

How to make the recipe:

Begin with taking 2 cups water in a sauce pan.

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.

Keep the sugar solution on a medium flame and let it come to a boil.

Next heat a pan and then add 2 to 3 tablespoons ghee in the pan.

Melt the ghee and then add 10 to 12 cashews.

Sauté till the cashews become light golden

When cashews become light golden, then add ½ tablespoon raisins.

Stir and sauté till the raisins swell and puff up.

Then remove both the cashews and raisins and keep aside in a plate.

Add ½ cup semiya to the pan.

On a low flame roast the semiya for 2 to 3 minutes. Just roast the semiya. You don’t need to brown them.

Meanwhile when the water comes to a boil, add a pinch of saffron strands.

Let the water come to a rolling boil.

Add natural orange food color extract. Skip food color and saffron if you do not have them and just add one to two pinches of turmeric powder in the water.

Now pour the hot water gently in the pan containing semiya. Be careful while adding water as there is a lot of spluttering.

Simmer on a low to medium flame.

Add ¼ teaspoon cardamom powder. Stir well.

On a low to medium flame cook the seviyan. If you want you can cover the pan too.

All the water has to be absorbed and the semiya should cook well.

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 sevai. You can use whole wheat vermicelli too. The semiya should be cooked well and all the water should be absorbed.

Then next add the sauteed cashews and raisins. Keep a few cashews and raisins for garnish.

Mix well. Serve seviyan kesari hot or warm or at room temperature, garnished with the cashews and raisins.

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