Semiya Kesari Recipe (Vermicelli Pudding)
Semiya Kesari, a delightful North Indian dessert, is a variation of the traditional Semiya Payasam. This sweet, aromatic pudding is made without milk and features roasted vermicelli cooked to perfection in a fragrant syrup made of sugar, cardamom, and saffron. Topped with crunchy roasted cashews and plump sultana raisins, it offers a beautiful balance of textures and flavors, making it a perfect sweet treat for any occasion. Serve it either hot or cold as a satisfying finish to your meal, or as a sweet snack to indulge in. This simple yet indulgent dessert is sure to captivate your senses with its rich aroma and sweetness.
Cuisine: North Indian
Course: Dessert
Diet: Vegetarian
Ingredients
| Ingredient Name | Quantity |
|---|---|
| Hot Water | 2 cups |
| Semiya (Vermicelli) | 1 cup |
| Sugar | 1/4 cup |
| Cashew Nuts (halved) | 3 tablespoons |
| Sultana Raisins | 3 tablespoons |
| Cardamom Powder (Elaichi) | 1/4 teaspoon |
| Saffron Strands | 2 strands |
| Ghee | 2 teaspoons + 1/4 cup |
Nutritional Information
(Note: Values may vary depending on specific ingredients used.)
| Nutrient | Per Serving |
|---|---|
| Calories | ~170 kcal |
| Protein | ~3 g |
| Carbohydrates | ~28 g |
| Fat | ~7 g |
| Fiber | ~1 g |
| Sugar | ~20 g |
| Sodium | ~5 mg |
Instructions
Step 1: Prepare the Vermicelli
Start by heating a teaspoon of ghee in a heavy-bottomed saucepan over low heat. Add the vermicelli (semiya) and roast it gently until it emits a toasted aroma and turns a golden brown color. This will take around 3-4 minutes. Be sure to keep stirring to avoid burning the vermicelli.
Step 2: Make the Sugar Syrup
In a separate saucepan, bring 2 cups of water to a boil. Once boiling, add the sugar, cardamom powder, and saffron strands to the water. Stir the mixture until the sugar completely dissolves, creating a fragrant syrup. Let it simmer for a few minutes to allow the flavors to infuse.
Step 3: Combine the Vermicelli and Syrup
Once the syrup is ready, add the roasted vermicelli to the boiling syrup. Turn the heat down to low and let the mixture simmer gently. Cook the vermicelli until it softens completely and has absorbed most of the liquid, which will take approximately 5-7 minutes.
Step 4: Add Ghee and Cook Further
When the semiya is cooked through, add 1/4 cup of ghee to the mixture and stir well to ensure it is evenly distributed. Let it cook for another 2 minutes, allowing the ghee to meld with the pudding.
Step 5: Roast the Cashews and Raisins
In a small frying pan, heat a teaspoon of ghee over low heat. Add the cashew nuts and roast them until they become golden brown and crisp, which should take about 2-3 minutes. Next, add the sultana raisins to the pan and sauté them for another 30 seconds until they puff up slightly. Remove from heat and set aside.
Step 6: Garnish and Serve
Once the Semiya Kesari is ready, transfer it to a serving bowl and garnish it with the roasted cashews and raisins. You can serve this delicious pudding either hot or cold, depending on your preference.
Pro Tip: Semiya Kesari pairs wonderfully with a meal of Hyderabadi Biryani and Tomato Onion Cucumber Raita, making it an ideal dessert for Sunday lunch or special gatherings.
Additional Tips:
- Milk Variation: For a richer version, you can add a little milk or condensed milk to the pudding during cooking, especially if you prefer a creamier texture.
- Flavor Options: Adjust the saffron and cardamom according to your flavor preferences for a more fragrant or spiced dessert.
- Storage: This dessert can be stored in an airtight container in the refrigerator for up to 2 days.
Enjoy this warm, comforting dessert as a perfect way to end your meal with a delightful sweetness!
