Semiya Kesari
An Indian dessert of roasted vermicelli cooked in sweet, saffron- and cardamom-scented water, finished with ghee and garnished with roasted cashews and raisins.
30 minIndian
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Pescatarian
- Halal
Steps
- 1To begin making the Semiya Kesari Recipe, in a heavy bottomed saucepan; add a teaspoon of ghee roast the vermicelli on low heat until you get a roasted aroma.
- 2Meanwhile boil water in a saucepan. Add in the sugar, cardamom powder, saffron and stir until the sugar dissolves completely.
- 3When it comes to a boil, add in the roasted vermicelli, turn the heat to low and simmer and cook until the semiya is cooked completely.
- 4Once done, add in 1/4 cup ghee and mix it properly and let it cook for another 2 minutes.
- 5While the Semiya is simmering, we will roast the cashew nuts. In a small pan, add a teaspoon of ghee on low heat; add in the cashew nuts and roast until crisp and golden. Add in the raisins, stir for a few seconds and keep aside.
- 6Turn off the heat and finally garnish the Semiya Kesari with the roasted cashew nuts and serve the Semiya hot or cold as desired.
- 7Serve the Semiya Kesari Recipe after a meal of Hyderabadi Biryani and Tomato Onion Cucumber Raita for your Sunday lunch.
Nutrition
- Calories
- 1138kcal
- Protein
- 24g
- Carbs
- 217g
- Fat
- 20g
- Fiber
- 20g
- Sugar
- 71g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does semiya kesari take to make?
About 30 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
More like this
Recipes with a similar flavour profile
