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# Semiya Kesari Recipe
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| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Total time** | 30 min |
| **Serves** | 4 servings |
## Ingredients
* 2 tbsp + 2 tbsp ghee / clarified butter
* 1 cup vermicelli / semiya
* 2 tbsp cashew / kaju
* 1 tbsp raisins / kishmish
* 2 cup water
* 2 tbsp saffron / kesar water
* ½ cup sugar
* pinch orange food colour
* ¼ tsp cardamom / elachi powder
## Instructions
1. firstly, roast 1 cup vermicelli in 2 tbsp ghee on a low flame.
2. roast till the semiya turns golden brown in colour. keep aside.
3. now in a large kadai heat 2 tbsp ghee and roast 2 tbsp cashew and 1 tbsp raisins.
4. once they turn golden brown, keep aside.
5. now to the same kadai add 2 cup water and 2 tbsp saffron water. to prepare saffron water, soak few strands of saffron / kesar in 2 tbsp of warm water for 30 minutes.
6. once the water comes to a boil, add roasted semiya and stir well.
7. boil for 5 minutes stirring occasionally.
8. further, simmer for 5 minutes or till the semiya absorbs all the water.
9. once the semiya gets cooked completely, add ½ cup sugar and pinch orange food colour.
10. mix well, dissolving sugar completely.
11. continue to cook for further 5 minutes to absorb all the sugar.
12. add in ¼ tsp cardamom and roasted cashew and raisins. mix well.
13. finally, serve semiya kesari garnished with more kesar if required.
## Step-by-step
firstly, roast 1 cup vermicelli in 2 tbsp [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) on a low flame.
roast till the semiya turns golden brown in colour. keep aside.
now in a large kadai heat 2 tbsp [ghee](/recipes/how-to-make-butter-recipe-ghee-recipe) and roast 2 tbsp cashew and 1 tbsp raisins.
once they turn golden brown, keep aside.
now to the same kadai add 2 cup water and 2 tbsp saffron water. to prepare saffron water, soak few strands of saffron / kesar in 2 tbsp of warm water for 30 minutes.
once the water comes to a boil, add roasted semiya and stir well.
boil for 5 minutes stirring occasionally.
further, simmer for 5 minutes or till the semiya absorbs all the water.
once the semiya gets cooked completely, add ½ cup sugar and pinch orange food colour.
mix well, dissolving sugar completely.
continue to cook for further 5 minutes to absorb all the sugar.
add in ¼ tsp cardamom and roasted cashew and raisins. mix well.
finally, serve **semiya kesari** garnished with more kesar if required.
## Video
## Notes
* firstly, roast the semiya on low flame, else it may burn or turn sticky while cooking.
* also, adjust the amount of sugar based on your sweet tooth.
* additionally, adding food colour is optional. however, it makes more appealing.
* finally, **semiya kesari recipe** tastes great when prepared with [homemade ghee](/recipes/how-to-make-butter-recipe-ghee-recipe).
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/semiya-kesari-recipe-vermicelli-kesari/](https://hebbarskitchen.com/semiya-kesari-recipe-vermicelli-kesari/)
