Shavige Kesaribath ( Vermicelli Kesaribath)

Shavige Kesaribath ( Vermicelli Kesaribath)

Kesaribath, the word makes you think of rava kesaribath but give this vermicelli kesaribath a try and it tastes very good. You can also eat this with vanilla ice cream and also you can eat this with lachedar rabri also.

  • 2 bowls
  • 5 minutes
  • 20 minutes


  • Vermicelli - 1 cup
  • Sugar - ½ cup
  • Ghee - 2 tbsp
  • Water - 2 ½ cup
  • Warm milk - 1 tbsp
  • Dry fruits - chopped cashews, almonds and raisins
  • Cardamom powder - a pinch
  • Saffron - a pinch


  1. Soak saffron in 1 tbsp of warm milk.
  2. In a pan add 1 tbsp of ghee and roast dry fruits and keep it aside .
  3. In the same pan roast vermicelli till it turns brown in colour and take it out in a plate .
  4. Add 2.5 cups of water and allow it to boil, when the water starts to boil add vermicelli and allow it to cook.
  5. After sometime you can see vermicelli has absorbed all the water, now add sugar.
  6. Now allow vermicelli to cook in sugar syrup, add cardamom powder and saffron soaked in warm milk.
  7. Once the vermicelli kesaribath starts to leave the sides of pan, it is a indication that it is cooked , add the remaining ghee and mix it properly.
  8. Top it up with roasted dry fruits and vermicelli kesaribath is ready to be served.

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