Thursday, December 18, 2008

Semiya kesari / Vermicelli halwa

Semiya kesari / Vermicelli halwa is a most popular indian dessert. Prepared in almost all parts of india. The cooking procedure is very simple and can be prepared in a very short time.


1. Vermicelli - 200 grams
2. Food color - 1 pinch
3. Powdered sugar - 150 grams
4. Cashew nuts - 10 nos
5. Rasins (sun dried graphes) - 10 nos
6. Cardamom - 2 nos (roughly crushed)
7. Salt - pinch
8. Ghee - 4 tbs


1. Heat 1 tbs of ghee in a pan in low flame. Add vermicelli and stir fry till nice aroma comes out of it (or till golden brown). Whip a washed plate with a dry towel and keep aside the vermicelli in it.
2. Heat 1 tbs ghee in the same pan and fry cashew nuts, rasin and cardamom in it. Keep this aside along with vermicelli.
3. Dissolve the food color, salt in 3 cups of water and heat in the same pan. Wait till the water boils. Then add vermicelli, fried cashew raisin cardamom mix. Stir well.
4. When the vermicelli mix starts bubbling add the sugar and remaining ghee. Mix thoroughly. Cook the vermicilli till the water content goes off. Stir consiously for every 2 mins.
Thats it. Serve hot or cold.

Tip:- Substitute vermicelli by suji/semolina & follow the same procedure for suji halwa.
Instead of Ghee we can use vanaspathi/dalda.


Anonymous said...

Hi Chitra, i tried out semiya kesari and it turned out very nice and was looking just like the pic u have here. thank you so much.

p said...


Anonymous said...

very useful really good information thanks for posting such a good information it will hepls the people a lot keep it up , Regards,
Semiya upma

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