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Semiya Kesari Recipe | Vermicelli Kesari Recipe
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4.34 from 3 votes

Semiya Kesari Recipe | Vermicelli Kesari Recipe

Semiya Kesari, mouth-watering kesari variety. Vermicelli is cooked and then concocted with sugar and ghee to get ghee-dripping melt-in-mouth kesari. Learn here how to make this Semiya Kesari with step by step pictures and instructions.
Prep Time5 mins
Cook Time20 mins
Course: Sweet Varieties
Cuisine: Indian Recipes, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
Servings: 3 people
Calories: 188kcal
Author: Sowmya Venkatachalam


  • Heavy Bottomed Pan


  • 1 Cup Vermicelli (Semiya) 1 Cup - 250ml
  • 2.5 Cups Water
  • 1 Cup Sugar
  • 3 tbsp Ghee
  • 1 Pinch Orange Food Color Optional. We can use saffron threads for natural coloring.
  • 1 tbsp Cashews
  • 1 Pinch Cardamom Powder


  • Pour little ghee and fry the cashew nuts and keep it aside.
  • Add the vermicilli semiya and fry for sometime in the ghee till it becomes slight red color. Take this roasted vermicilli aside in a plate or bowl.
  • Add water to the pan and bring it to boil. Add the roasted vermicilli and stir well and allow it to cook nicely in medium flame.
  • When the semiya is cooked fully, add the sugar to the pan. 
  • Adding sugar makes the kesari dilutes the mixture. Add cardamom powder and stir continuously. 
  • When the kesari starts to get thicken and rolls like a ball, then add ghee and roasted cashews and mix well.
  • Finally add ghee and stir it evenly and add the cashew nuts and switch off the flame.
  • The yummy Semiya Kesari is ready to serve.


Serving: 100g | Calories: 188kcal | Carbohydrates: 35g | Protein: 6g | Fat: 4g