Sunday, April 13, 2014


அனைவருக்கும் இனிய தமிழ் புத்தாண்டு வாழ்த்துக்கள்.

Happy Tamil New Year to all my readers. 

Rava Kesari is one of my favorite sweets and perhaps that was the very first sweet that I learnt from my mom.I have tried various versions of kesari using aval and semiya. Both these versions are relatively easier than Rava kesari. They do not form any lumps.

Enjoy this delicious Semiya Kesari for this New Year

Vermicelli/Semiya: 1/2 cup
Sugar: 1/2 cup
Water: 1 cup
Ghee: 1 tablespoon
Cardomom: 2 to 3 pods
Kesar color: a pinch
Cashews & Raisins: 1 tablespoon


  1. Heat 2 tsp of ghee in a pan and fry the cashews and raisins and keep it aside.
  2. In the same pan fry the vermicelli until it turns reddish brown.Make sure not to burn it.
  3. Add 1 cup of hot water to the vermicelli and cook in medium flame.
  4. Cook until the water evaporates. Check if the vermicelli is cooked by pressing between the fingers.
  5. Now add sugar and kesar color and keep stirring. The mixture will loosen up once sugar is added.
  6. Add ghee and cardomom as well and keep stirring until all the required consistency is reached.


  1. Roasted vermicelli is readily available in market. This can be used to reduce the cooking time.
  2. Make sure the vermicelli is well cooked before adding sugar. Once sugar is added, the semiya will not get cooked once sugar is added.
  3. Reduce the amount of sugar if you do not like too sweet.

Step by step pictures: