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15-Minute Semiya Kesari (Vermicelli Sweet)

Looking for a fail-proof sweet in under 15 minutes? This Semiya Kesari recipe is a vibrant, South Indian classic that is perfect for Eid. Made with roasted vermicelli, aromatic ghee, and crunchy nuts, it offers a rich flavor with minimal effort. It’s the ideal last-minute dessert for busy festive mornings!
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Breakfast Sweet, Dessert
Cuisine: south indian
Calories: 215
Ingredients Method Notes

Ingredients
  

  • Semiya Vermicelli: 1 cup (Preferably pre-roasted fine semiya)
  • Sugar: ¾ cup Adjust to taste
  • Water: 1½ cups
  • Ghee: 3 tablespoons
  • Cashews & Raisins: 1 tablespoon each
  • Cardamom Powder: ¼ teaspoon
  • Food Color: A pinch of orange or yellow optional
  • Cloves: 1-2 Optional, for aroma

Method
 

  1. Fry Nuts: Heat 1 tablespoon of ghee in a pan. Fry cashews and raisins until golden brown. Remove and set aside.
  2. Roast Semiya: In the same pan, add another tablespoon of ghee and roast the semiya for 2 minutes on low flame (even if it's pre-roasted, this adds flavor).
  3. Boil & Cook: Add 1½ cups of water to the pan. Cover and cook on medium flame for 5 minutes or until the semiya is soft and the water is absorbed.
  4. Add Sweetener: Add the sugar and food color. The mixture will turn watery again. Stir continuously on medium-high flame.
  5. Final Touch: Once the sugar dissolves and the Kesari starts to thicken, add the remaining ghee, cardamom powder, and fried nuts.
  6. Serve: Mix well and turn off the heat while it is still slightly moist (it thickens as it cools). Serve warm.

Notes

The "Secrets"

  • Non-Sticky Hack: Always ensure the semiya is fully cooked in water before adding the sugar. Adding sugar too early will stop the semiya from cooking properly and make it hard.
  • Water Ratio: The 1:1.5 ratio (1 cup semiya to 1.5 cups water) ensures the Kesari stays fluffy and not mushy.
  • Flavor Boost: Adding a tiny pinch of salt enhances the sweetness of the sugar.