Easy Kesari Vermicelli Recipe – Cardamom & Ghee Flavored

Last Updated on 2 months by Neha Deshmukh

Easy Kesari Vermicelli Recipe – Cardamom & Ghee Flavored

Hey everyone! If you’re looking for a sweet treat that’s comforting, flavorful, and surprisingly easy to make, you’ve come to the right place. This Kesari Vermicelli recipe is a family favorite – I first made it when I was trying to impress my in-laws, and it’s been a hit ever since! It’s perfect for festive occasions, or just when you need a little something sweet to brighten your day. Let’s get cooking!

Why You’ll Love This Recipe

This Kesari Vermicelli isn’t just delicious; it’s also wonderfully simple. It comes together in under 20 minutes, making it perfect for a quick dessert. The aroma of cardamom and ghee is just heavenly, and the slightly nutty flavor of the vermicelli is so satisfying. Plus, it’s a beautiful, vibrant dish that always looks impressive.

Ingredients

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

• 2 tsp ghee
• ½ cup roasted thick vermicelli (Bambino brand) – about 80g
• 2.5 cups water – 600ml
• 1 pinch red food color (optional)
• ½ cup + 2 tbsp sugar – about 130g
• 2 cardamom pods
• 1.5 tbsp ghee
• Few cashews & raisins

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Vermicelli: I highly recommend using Bambino brand thick vermicelli. It holds its shape beautifully and has a lovely texture. If you can’t find it, any good quality, thick vermicelli will work.
• Ghee: Good quality ghee is key! It adds a richness and flavor that you just can’t replicate. Look for ghee that’s golden yellow and has a fragrant aroma.
• Cardamom: Freshly crushed cardamom is best. The flavor is so much more potent. Gently crush the pods just before adding them to release their aroma.
• Sweetness: Everyone has a different sweet tooth! This recipe is moderately sweet, but feel free to adjust the sugar to your liking. Some families in South India prefer a very sweet kesari, while others like it more subtle.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, heat 2 tsp of ghee in a kadai (a deep, round-bottomed pan) over medium heat. Add the cashews and raisins and roast them until they turn golden brown. Be careful not to burn them! Once roasted, set them aside.
2. Now, add the vermicelli to the same kadai and roast it for about a minute. This helps to enhance its flavor and gives it a nice, slightly crispy texture. (If you’re using pre-roasted vermicelli, you can skip this step.)
3. In a separate kadai, bring 2.5 cups of water to a boil. Add 1 tsp of ghee and a pinch of red food color (if using). Add the vermicelli to the boiling water, stirring well to prevent it from sticking.
4. Cover the kadai and cook on low-medium heat for about 10 minutes, stirring occasionally. This allows the vermicelli to absorb all the water and become soft.
5. To check if the vermicelli is done, take a strand and try to mash it with your fingers. If it mashes easily, it’s ready! Now, add the sugar and mix vigorously on high heat until the sugar dissolves and the mixture thickens.
6. Add the remaining 1.5 tbsp of ghee, the crushed cardamom pods, and the roasted nuts. Mix everything well until the kesari starts to leave the sides of the kadai, but still remains slightly watery. This is the perfect consistency!
7. Immediately transfer the kesari to a serving plate while it’s still moist. Garnish with extra nuts and let it cool slightly before serving.

Expert Tips

• Don’t overcrowd the kadai when roasting the nuts. Roast them in batches if necessary.
• Stir frequently while cooking the vermicelli to prevent it from sticking to the bottom of the kadai.
• Be patient! The kesari will thicken as it cools, so don’t overcook it.

Variations

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

• Vegan Adaptation: Swap the ghee for any neutral-flavored oil like sunflower or canola oil. It won’t have quite the same flavor, but it will still be delicious!
• Gluten-Free Considerations: Most vermicelli is made from durum wheat, so it isn’t gluten-free. Look for vermicelli made from rice flour for a gluten-free version.
• Spice Level – Saffron Infusion: My friend Priya adds a pinch of saffron strands soaked in a tablespoon of warm milk for a luxurious flavor and beautiful color.
• Festival Adaptations: During Diwali, I sometimes add a sprinkle of edible silver leaf (vark) for an extra festive touch. For Holi, a few chopped pistachios add a lovely green hue!

Serving Suggestions

Kesari Vermicelli is wonderful on its own, but it’s also lovely served with a side of yogurt or a scoop of vanilla ice cream. It’s a popular dessert at Indian weddings and festivals, but honestly, it’s perfect any time you’re craving something sweet.

Storage Instructions

Leftover kesari can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop. It might lose a little of its texture, but it will still taste great!

FAQs

Let’s answer some common questions:

• Is pre-roasted vermicelli okay to use? Yes, absolutely! It will save you a step. Just make sure it’s not too brittle.
• How do I prevent the vermicelli from sticking to the bottom of the kadai? Stir frequently, especially during the initial cooking stages. Using a non-stick kadai can also help.
• Can I adjust the sweetness level in this recipe? Definitely! Start with ½ cup of sugar and add more to taste.
• What is the best type of ghee to use for kesari? A good quality, fragrant ghee is best. Homemade ghee is amazing if you have the time!
• How can I achieve a vibrant yellow color without artificial food coloring? Saffron is a natural alternative, but it’s expensive. You can also use a tiny pinch of turmeric powder, but be careful not to add too much, as it can affect the flavor.

Enjoy making this delicious Kesari Vermicelli! I hope it brings a little sweetness to your day. Let me know how it turns out in the comments below!