Name: Semiya kesari
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 cup semiya ( or vermicelli); ½ to ¾ cup Sugar; 1/8 tsp cardamom powder; 1 Pinch saffron (or kesari color); 1 ½ cups water ( (refer notes)); 2 tbsp ghee; 10 cashews (split or as desired); 10 raisins (or as desired)

Semiya kesari recipe – made without using food color. Semiya kesari is a variation to the Semiya payasam, made with an addition of kesar/saffron. But made without using milk. Semiya is a south Indian term to vermicelli and kesari is a sweet dish made with semolina, ghee, sugar and saffron color.

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.

I made this recently when I had a friend home, didn’t wanted to make anything elaborate so just ended up making this semiya kesari and onion pakoda along with masala chai.

Thought of sharing it here for the upcoming festive season, dasara and diwali since it can be offered as naivedyam to Gods.

I made this colorful semiya kesari without using any food colors, just by adding a pinch of saffron. You may also like to check this rava kesari recipe.

How to make semiya kesari recipe

1. Bring water to a boil in a separate pot or microwave.

2. 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.

frying raisins cashews in ghee for semiya kesari recipe

3. Add semiya and fry till lightly golden. Do not discolor or burn them.

frying vermicelli in ghee to make semiya kesari recipe

4. 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.

adding hot water to make semiya kesari recipe

5. 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.