Sagan ni Sev | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

Parsi sweet vermicelli preparation served with yogurt. Watch this video to find out how to make this recipe.

SAGAN NI SEV

Ingredients

100 grams vermicelli (sev)
1½ tablespoons ghee
¾ cup castor sugar
8-10 cashew nuts
4-6 almonds
1 tablespoon chironji
1½ tablespoons raisins
¼ teaspoon green cardamom powder
2-3 teaspoons rose water
1 cup yogurt
Fresh rose petals for garnishing

Method

1. Heat 1 tablespoon ghee in a non-stick pan. Roughly break in the vermicelli and sauté on low heat for 1-2 minutes.
2. To prepare sugar syrup, boil 1½ cups water in a non-stick pan. Add castor sugar, mix and cook till sugar melts and mixture thickens.
3. Add half of sugar syrup to sautéed vermicelli, mix, cover and cook for 5 minutes.
4. Heat remaining ghee in another non-stick pan.
5. Roughly chop cashew nuts and almonds, add to hot ghee alongwith chironji and roast on low heat till golden. Add raisins and sauté till they puff up. Transfer on a plate.
6. Add cardamom powder and rose water to cooked vermicelli and mix well.
7. Put cooked vermicelli mixture in individual shallow serving plates and some yogurt in individual serving bowls.
8. Top vermicelli with fried nuts, garnish yogurt with rose petals and serve immediately.

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