Friday, 7 March 2014

Vermicelli Kesari | How to make Semiya payasam recipe

Vermicelli Kesari or Semiya kesari is a very simple, easy-to-make and a tasty traditional south indian sweet recipe. We have many varieties of Kesaris. Vermicelli Kesari is one amongst them. We can make it by using either fine or thick vermicelli. It tastes good both the ways. 


1. Vermicelli Semiya - 1 cup
2. Milk - 1 cup (if using thick vermicelli)
3. Water - 1/2 cup (optional)
4. Sugar - 1/2 cup
5. Cashew nuts - 5 to 6
6. Raisins - 5 to 6
7. Ghee - 2 tbsps
8. Vanilla Essence - 2 to 3 drops
9. Green Food Colour - 1 to 2 drops (I used green, you can use any colour of your choice)

1. Heat ghee in a pan, fry cashews and raisins
2. Add vermicelli and fry nicely

3. Add milk, water(if needed) to the vermicelli and keep stirring till vermicelli gets cooked well, also the milk and water should evaporate completely


4. Now add sugar and keep stirring, sugar melts and vermicelli gets cooked in sugar
5. Finally add vanilla essence and green food colour, or any food colour of your choice, mix well and serve vermicelli kesari hot and fuming.

1. If you are using fine/thin vermicelli then no need of adding water
2. Also you can reduce milk to half

Tags: Sweets, Desserts, kesari, semiya, Payasam, vermicelli, Halwa