Seviyan Kesari Recipe: A traditional Indian dessert made primarily of bambino / mtr vermicelli, ghee, and sugar, topped with dried fruits The recipe is an adaptation of the popular rava kesari recipe, with little variation in the recipe steps, but with vermicelli instead of rava. This noodle dessert is frequently served for breakfast.
Kesari recipes are a favourite south Indian sweet recipe that can be served as a dessert or as a side dish for breakfast. Chow chow bath is a popular breakfast combo in Bangalore that typically includes a savoury and a sweet dish. In terms of dessert, you can make semiya kesari or rava kesari.
When compared to other kesari recipes, the semiya kesari recipe is extremely simple. In comparison, vermicelli-based desserts require less ghee and sugar to achieve the same richness and flavour. Furthermore, the recipe is very similar to the popular semiya kheer, which is made with milk and sugar. Essentially, seviyan kesari is a thicker version of kheer without the milk. Some people like to add milk to this recipe, but I skipped it to keep it authentic with less cream. You are welcome to add it, or you can substitute milk powder or khoya/mawa for extra richness and creaminess.
some simple hints, suggestions, and variations for a creamy and rich semiya kesari recipe First and foremost, I strongly advise roasting the vermicelli before using it in this recipe. It is preferable to have a non-sticky semiya after it has been cooked. You can also use store-bought roasted vermicelli. Second, I’ve added kesari food colour for a dark orange colour, but if you don’t like the hotel look, you can leave it out. Finally, the same recipe can be easily adapted by incorporating seasonal or local fruits. Before adding vermicelli kesari, lightly roast banana, pineapple, strawberry, or orange in ghee.
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Seviyan Kesari Recipe Card:
Seviyan Kesari Recipe
- 2+2 tbsp ghee / clarified butter
- 1 cup vermicelli / semiya
- 2 tbsp cashew / kaju
- 1 tbsp raisins / kishmish
- 2 cup water
- 2 tbsp saffron / kesar water
- 1/2 cup sugar
- pinch orange food colour
- 1/4 tsp cardamom / elachi powder
Step-by-step photo instructions for making semiya kesari:
- First, roast 1 cup vermicelli in 2 tbsp ghee over low heat.
- Roast until the semiya turns golden brown. Set aside.
- Heat 2 tbsp ghee in a large kadai and roast 2 tbsp cashews and 1 tbsp raisins.
- Set aside once they have turned golden brown.
- Add 2 cup water and 2 tbsp saffron water to the same kadai. Soak a few strands of saffron / kesar in 2 tbsp warm water for 30 minutes to make saffron water.
- When the water begins to boil, add the roasted semiya and stir well.
- 5 minutes, stirring occasionally.
- Continue to simmer for 5 minutes, or until the semiya has absorbed all of the water.
- Once the semiya is completely cooked, add 1/2 cup sugar and a pinch of orange food colouring.
- Mix thoroughly to completely dissolve the sugar.
- Cook for another 5 minutes to absorb all of the sugar.
- Add in 1/4 tsp cardamom, roasted cashews, and raisins Mix thoroughly.
- Finally, serve semiya kesari with additional kesar if desired.
- First, roast the semiya on low heat; otherwise, it will burn or become sticky while cooking.
- Also, depending on your sweet tooth, adjust the amount of sugar.
- It is also optional to add food colouring. It does, however, make it more appealing.
- Finally, semiya kesari tastes best when made with homemade ghee.
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