Name: Semiya Halwa / Vermicelli Pudding (No Milk)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 cup Semiya / Vermicelli; 1 cup Sugar; 1 cup Water ((preferably hot boiling water)); 10 count Raisins / Kishmish; 10 count Cashew nuts; 10 count Almonds; 4 count Cardamom Pods ((or ¼ teaspoon powder)); 8 strands Saffron / Kesar / Kumkumapuvvu; 5 tablespoons Ghee / Butter (); ¼ teaspoon Any Food Colour ( (optional))

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins CookTime:15 mins Cuisine:Indian

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Semiya Kesari / Seviyan ka Halwa / Meethi Seviyan / Sweet Vermicelli Pudding, this dessert has many names. As vermicelli is called as Semiya in South India while it’s called as Seviyan in North India. Referred to as Kesari as we add Saffron (kesar).

This is my younger darling daughter’s favourite Indian sweet dish. So this might be some nth time I am making this.

Its our go-to kind of dessert, which I can make perfectly with ease and even without using any measuring & stuff.

Whenever I make this, I definitely hear a scream (out of joy) from my DD “Woow! semiya halwa…Thank you, Amma(Mom)!!” 🙂 🙂 🙂 Ya, simple things make kids happy, right!

semiya halwa / vermicelli pudding (no milk). easy, quick South Indian festive dessert recipe. storage friendly, make ahead party sweet.

How to serve, ‘Semiya Halwa / Meethi Seviyan / Kesari / Vermicelli Pudding’:

The first best combination is to have warm Semiya Halwa, along with Ice-Cream. It tastes really great. In South Indian functions it is served just this way.

This recipe being a very simple & quick to make Indian sweet, it is one of the Most Preferred dessert recipes, for South Indian Bhojanam / Meal Platters. My Collection of Platters⇒ Vindhu Bhojanam / Festive Lunch

For Individual servings also, this sweet is very economical, just wrap them in parchment paper before gifting.

Possible Alterations for the recipe, ‘Semiya Halwa / Seviyan Kesari / Vermicelli Pudding (No Milk)’:

To thicken: For the sake of thickening the dessert, at the final stage, you might use, 2 tablespoons of desiccated coconut.

Sometimes I do add ¼ teaspoon of food colour to the same recipe, aloong with water. Here, I have skipped adding.

Colour of the dish: The colour of the above pics is almost light brown, just because I have used Un-refined Cane Sugar. If you are using white sugar, the outcome would be bright in colour.

Other options for sugar, are to add date syrup or maple syrup or grated jaggery. I used Un Refined raw sugar.

Using Pre-Roasted Vemicelli, In this case, you need not roast the vermicelli. Just skip that step and proceed with the next step of the below recipe.

To make into shapes: After switching the flame off, transfer the whole content onto a greased plate. Leave it for 20 mins, to set. Then cut into desired shapes with a wet knife.

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Dessert / Mithayi recipes collection⇒ Desserts / Mithayi

Traditional Indian recipes collection⇒ Traditional Indian Recipes for Festivals / Panduga Nayivedyalu

My Festive thali / platters collection⇒ Vindhu Bhojanam / Festive Lunch

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Ingredients:

Semiya / Vermicelli – 1 cup
Sugar – 1 cup
Water – 1 cup
Raisins / Kishmish – 10
Cashew nuts – 10
Almonds – 10
Cardamom pods (or) powder – 4 (or) ¼ teaspoon
Saffron / Kesar / Kumkumapuvvu – 8 strands
Ghee / Butter – 5 tablespoons
Any Food Colour – ¼ teaspoon (optional)

Special Ingredients:

Saffron / Kesar / Kumkumapuvvu

Step Wise Pics Procedure for ‘Semiya Halwa / Vermicelli Halwa (No Milk)’:

frying the dry fruits for semiya halwa vermicelli kesari — ***Put a*** sauce pan / frying pan on stove top under medium flame. Add 1 tablespoon of ghee and chopped Nuts & Dry Fruits. Saute for a min, by stirring continuously. aspoon of ghee. Set them aside in a separate plate.

frying the sevaiyan for semiya halwa vermicelli halwa — ***Add one more tablespoon of ghee to the same pan. And one cup of semiya/vermicelli.***

semiya halwa vermicelli halwa — ***Saute till they turn light brown by stirring*** ***continuously***. **Now, lower the flame. Slowly pour the hot boiling water onto the semiya. Close the pan with lid, let it cook for 3-4 mins until the water is completely absorbed the semiya.**

***Now, add 1 cup of sugar*** **and mix up everything thoroughly.**

***As the sugar starts melting, add the remaining ghee and part of the dry fruits & nuts.***

semiya halwa / vermicelli pudding (no milk).quick,South Indian festive seviyan kesari dessert recipe. storage friendly, make ahead party sweet. — *****Leave it on stove, for 5 mins. Until the content leaves the side of the pan.*** *Then switch the* *flame* *off.***

Tips:

Vegans can use a non-dairy (plant based) butter.
You can avoid the food colour, if you wish to.
Be generous while adding the ghee/butter, its the main ingredient here.
Be careful while you saute the semiya / vermicelli, such that it doesn’t burn.
It can be served warm or chilled.
Storage: This dessert stays good at room temperature for 2 days and up to a week when refrigerated. You need not thaw, just take out and reheat before serving. This way the ghee would melt back again.

Result:

The taste of this, Semiya halwa / Seviyan Kesari / Meethi Seviyan / Vermicelli Pudding (No Milk), is quite enticing.
I like to have it warm, along with a scoop of ice-cream. Its a great combo!

Ingredients on ‘AMAZON’ to ‘SHOP’:

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