Easy Kesari Semiya Recipe – Saffron Vermicelli Pudding

Last Updated on 2 months by Neha Deshmukh

Easy Kesari Semiya Recipe – Saffron Vermicelli Pudding

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Kesari Semiya. It’s a classic Indian dessert, a sweet vermicelli pudding infused with the beautiful aroma of saffron. I first made this for Diwali when I was still learning to cook, and it’s been a family favourite ever since! It’s surprisingly easy to make, and the vibrant colour and flavour always impress. Let’s get started, shall we?

Why You’ll Love This Recipe

This Kesari Semiya isn’t just delicious; it’s also wonderfully comforting. It’s perfect for festive occasions, a special treat, or even just a cozy weeknight dessert. The delicate sweetness, the nutty crunch of cashews, and the fragrant saffron create a truly magical combination. Plus, it comes together pretty quickly – perfect when you want something sweet without spending hours in the kitchen!

Ingredients

Here’s what you’ll need to make this delightful Kesari Semiya:

• 1 cup Semiya (Vermicelli) – about 180g
• ?? cup Sugar – (I usually use ¾ cup, about 150g, but adjust to your sweetness preference!)
• 2 tablespoons Ghee – about 30ml
• 2 cups Water – about 480ml
• 6 Cashew nuts
• 2 Cardamom pods
• 1 pinch Saffron (about 10-12 strands)
• 2 teaspoons Milk – about 30ml
• 1 pinch Salt

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference in how your Kesari Semiya turns out.

• Semiya Quality: The type of semiya matters. I prefer the thin, delicate variety for a softer pudding. You can find different thicknesses – experiment to see what you like best!
• Ghee: Ghee is key to that authentic flavour. Traditionally, homemade ghee is best, but good quality store-bought ghee works wonderfully too.
• Saffron Variations: Saffron can be pricey, but it’s what gives Kesari Semiya its signature colour and aroma. A little goes a long way! If you’re finding it too expensive, a tiny pinch of turmeric can give a similar colour, but it won’t have the same flavour.
• Cardamom Freshness: Freshly crushed cardamom is so much more fragrant than pre-ground powder. If you can, crack open the pods and lightly crush the seeds just before adding them. Trust me, you’ll taste the difference!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat a pan over medium-low heat. Add 2 teaspoons of ghee and fry the cashew nuts until they turn golden brown and lovely. Set them aside – we’ll add them back in later.
2. Now, in the same pan, add the semiya (vermicelli). Roast it on low heat, stirring constantly, until it turns golden brown. This usually takes about 5-7 minutes. Be patient and don’t let it burn!
3. While the semiya is roasting, bring 2 cups of water to a boil in a separate pot. Add a pinch of salt. Once boiling, carefully pour the hot water over the roasted semiya.
4. Cover the pan and let the semiya cook for about 5 minutes, or until it’s soft and has absorbed most of the water. Give it a gentle stir halfway through to prevent sticking.
5. Now for the sweetness! Add the sugar, and the saffron strands you’ve soaked in 2 teaspoons of warm milk. Mix well and cook on medium flame, stirring continuously, until the sugar dissolves and the mixture starts to thicken.
6. Stir in the remaining ghee, the powdered cardamom, and the fried cashews. Mix everything thoroughly and turn off the heat.
7. Finally, gently fluff the kesari with a fork once it’s slightly warm. This prevents it from becoming sticky and keeps it light and airy.

Expert Tips

• Roasting is Key: Don’t skip the roasting step! It develops a lovely nutty flavour and prevents the semiya from becoming mushy.
• Low and Slow: Cook the semiya on low heat to avoid burning. Patience is your friend here!
• Don’t Overcook: Be careful not to overcook the semiya after adding the water, or it will become too soft.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Easily make this vegan by using plant-based ghee and milk alternatives like coconut oil and almond milk. It tastes just as delicious! My friend, Priya, swears by using coconut ghee.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, as semiya is typically made from rice. Just double-check the packaging to be sure!
• Spice Level – Adjusting Cardamom: If you really love cardamom, feel free to add a little more! I sometimes add up to 3 cardamom pods for a stronger flavour.
• Festival Adaptations: This is a staple for Diwali and Onam in my family, but it’s perfect for any celebration! You can add a sprinkle of chopped pistachios for extra colour and festive flair.

Serving Suggestions

Kesari Semiya is best served warm or at room temperature. A dollop of fresh cream or a sprinkle of chopped nuts makes it even more special. It’s lovely on its own, or as a side dish with a traditional Indian meal.

Storage Instructions

Leftover Kesari Semiya can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if it seems dry.

FAQs

Let’s answer some common questions:

• What type of semiya works best for kesari? I recommend the thin, delicate variety for a softer texture. But feel free to experiment!
• Can I use food coloring instead of saffron? You can, but it won’t have the same flavour. A tiny pinch of turmeric will give a similar colour.
• How do I prevent the semiya from becoming sticky? Roasting the semiya properly and fluffing it gently once warm are the keys to preventing stickiness.
• Can this be made ahead of time? Yes, you can make it a day ahead and reheat it. It might be slightly drier, so add a splash of milk when reheating.
• What is the best way to roast the vermicelli for optimal flavor? Roast it on low heat, stirring constantly, until it’s golden brown and fragrant. Don’t rush the process!

Enjoy making this classic Indian dessert! I hope it brings as much joy to your table as it does to mine. Let me know how it turns out in the comments below!