Semiya Kesari

Sweet Vermicelli preparation from South India


  • 3/4 cup Semiya / Vermicelli (Roasted or plain)
  • 1 cup Water
  • 1 cup Milk
  • 3 tablespoons Ghee / clarified butter
  • 1 tablespoon Broken cashews
  • 1/2 teaspoon Cardamom powder
  • 3 Strands Saffron (Optional)


  1. Soak saffron in 2 tbsp. warm milk and keep aside.
  2. Roast cashews in little ghee till brown and keep aside.
  3. Add more ghee to same pan and roast vermicelli till golden brown.
  4. Then add the water and milk and allow the vermicelli to get cooked, stirring it frequently.
  5. After it is well cooked, add sugar, cardamom powder and the saffron mixed milk and stir it well.
  6. As the preparation gets thick, add the remaining ghee and stir.
  7. Garnish with roasted cashews

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