A traditional Indian dessert known as Semiya Kesari is made mostly of Bambino Vermicelli, ghee, and sugar with the addition of dry fruits on top. The recipe is a straightforward version of the well-known rava kesari recipe using vermicelli in place of the rava. Semiya Kesari is frequently offered during breakfast and is a much loved South Indian delicacy, now being made in different parts of the country. Semiya Kesari is a simple yet tasty South Indian dessert with very few steps to follow. From our collection of vermicelli recipes, Semiya Kesari is our recommended breakfast dessert that will end your meal on a sweet note. Scroll below to see its recipe!
Methods:
Ingredient
- 2 cups of Bambino Vermicelli – 100g
- Ghee – 25g
- Dry fruits – 20g
- Cardamom 2-3
- Food colour – a pinch
- Dry coconut powder – 3 tsp
- Sugar – 220g
Method
- Heat ghee in a pan, add dry fruits, and roast it. Add 2 cups of water and boil it.
- Add a pinch of edible food colour, and 1 cup Bambino Vermicelli and cook it for 4-5 minutes.
- Once vermicelli is boiled, add sugar, dry coconut powder, and cardamom powder. Let it cook for 3 to 4 minutes.
- Remove it from the flame and Bambino Vermicelli Kesari Bath is ready to be served!
Made this Vermicelli Kesari Bath? Try this Vermicelli Pulihora recipe also.