Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
  • Semiya (Vermicelli) – 1 cup, loosely packed, unroasted
  • Water – 2 cups
  • Sugar – ¾ cup
  • Cardamom powder – a pinch
  • Saffron – 3 strands
  • Orange food color – a pinch
  • Cashewnuts – 5 broken
  • Raisin – 5
  • Ghee – 4 tsp
  1. Heat ½ tsp of ghee and roast vermicelli till they are golden and set aside.
  2. In another ½ tsp of ghee , use the same pan, roast the cashews till golden brown and set aside.
  3. Now boil water in the same pan, when it boils nicely, add the vermicelli. And cook till this vermicelli is soft and water is gone and all the moisture is absorbed.
  4. Now add the sugar and keep stirring it and this will loosen up. And also add food color, cardamom powder, saffron and mix well.
  5. It will start getting thick, add ghee so that it is not dry. Once ghee leave the sides of the pan, add the cashews,raisins and switch off. Make sure it is not dry, add ghee if so.
  6. Always serve hot/warm!!!
  7. You can keep this refrigerated for 2 days. But always heat it up little and drizzle ghee before serving.
1. Water quantity may vary depending on the variety of vermicelli.For fine vermicelli, it is 1.5 cups, little thick ones need 2 cups.
2. Roasting the vermicelli gives a nice aroma.
3. Do not add sugar before the vermicelli gets cooked. It will make kesari rubbery.
Recipe by Relish The Bite at