How to make authentic fluffy and delicious Parsi Sev for Birthdays, New Year, Weddings, and any Auspicious Occasion in your home. Time tested recipe by Rita. Parsi Sev is also known as Sweet Vermicelli and found in Indian Grocery Stores in the USA, UK and other countries outside India. Here is the recipe.
Serves 10 or 4 (see separate ingredient list )
Ingredients for serving 10 :
500 grams vermicelli, white or brown roasted
125 grams ghee or oil
500 grams sugar
2 ozs rose-water or 1 tbsp rose essence (optional)
125 grams almonds, blanched. sliced (optional)
125 grams raisins or currants (optional)
1 tbsp nutmeg and cardamom powder (optional)
500 grams water (approx 32 ozs)
Ingredients for serving 4 :
100 grams vermicelli, white or brown roasted
25 grams ghee or oil
100 grams sugar (or 1/2 cup sugar if you are diabetic)
1/2 ozs rose-water or 1/2 tsp rose essence (optional)
25 grams almonds, blanched. sliced (optional)
25 grams raisins or currants (optional)
1/4 tbsp nutmeg and cardamom powder (optional)
50 grams water (6 – 8 ozs or 1 cup)
Fry the vermicelli in a wide and large utensil in ghee until golden brown color, stirring all the time.
In a separate bowl, mix sugar and water and boil.
Then add this sugar and water mix to Vermicelli.
Cover with lid, the flame being on full. After 3 minutes check if the water is absorbed and vermicelli cooked. If the water is not absorbed and vermicelli still a bit raw then reduce the heat to allow it to cook but not soggy. When completely cooked add the rose water or essence and the nutmeg, cardamom powder.
Garnish with fried almonds and raisins.
Note: Add as little water you can to make Sev fluffy and light.
Many thanks for your visit today from author Rita Jamshed Kapadia. Rita's Mega Cookbook "Parsi Cuisine Manna of the 21st Century" and 11 cookbooks in the Parsi Cuisine Series are available on Amazon.com Buy the printed Paperback or read the eBook Worldwide. To order autographed cookbook, email Rita@ParsiCuisine.com If you have purchased and cooked a dish from any of her cookbooks, please leave a review/comment here or on Amazon.