Semiya Kesari Recipe is a simple sweet made with semolina and yet relies on measurements and techniques to get the right consistency.
I grew up tasting rava kesari, so I knew how to make it right ever since I started cooking. But semiya kesari was something new for me when I got married and hubby was a great fan. My very first attempt with semiya kesari resulted in crispy sweet vermicelli which didn’t even resemble kesari. The reason was that I made it based on rava kesari. Semolina and vermicelli are poles apart when it comes to cooking them and I didn’t know it then.
With some experimenting, I got the consistency right . This happened only after a few years of marriage and hubby relentlessly ate every time I experimented.
Semiya Kesari Recipe – Measuring Ingredients
Measuring the ingredients need to be done with a cup. Any cup you can get your hands on. You can even use a steel tumbler to measure. Whichever cup you use, use the same to measure all the ingredients.
The quantity of cashew nuts and raisins is completely up to you. The more you add, the richer the kesari turns out to be.
As for the ghee, semiya kesari doesn’t need too much ghee like rava kesari. So keep it at medium. Not much. It would make the final kesari very greasy.
Correct consistency of the Kesari
Removing the pan at the correct time will help you get the perfect consistency of kesari. When you first cook the vermicelli, cover and cook on medium flame until it absorbs all the water. Add the sugar only after that.
As soon as you add sugar, it will melt and make the kesari very runny. Do not attempt to reduce the syrup. The more you cook the syrup, the more crispy the vermicelli will be. As we are aiming for a softer texture, you need to remove the pan from heat as soon as the syrup comes to a rolling boil. You can leave it on stove for 10-20 second after boiling, but no more than that.
Cover the pan and let it sit aside until the syrup is absorbed by the vermicelli. It might take ten to fifteen minutes for that to happen. So be patient.
I made a short video to show you the correct consistency of the kesari at every stage. Take a look at my Instagram reel to thoroughly understand it.
Semiya Kesari Recipe
- 1 cup Vermicelli
- ½ cup Sugar
- 2 cups Water
- 10 Cashew nuts
- 10 Raisins
- 2 tbs Broken Cashew nuts
- 3 tbs Ghee
- ½ tsp Cardamom powder
- ¼ tsp Food color optional
- Heat ghee and roast the whole cashew nuts and raisins till golden brown. Transfer to a bowl and set aside.
- Add the broken cashew nuts in the same pan and roast until golden.
- Add vermicelli and roast until golden.
- Transfer it to a bowl and set aside.
- In the same pan, add water, cardamom powder and food colour (if adding) and bring to boil.
- Add vermicelli, cover and cook on medium flame until there is no water left.
- Add sugar and when the sugar melts and starts to boil switch off stove.
- Cover and set aside until all the water content is absorbed by the vermicelli.
- Add the roasted cashew nuts and raisins and mix well.
- Serve it warm.