Parsi Sev
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 :
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500 grams vermicelli, white or brown roasted
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125 grams ghee or oil
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500 grams sugar
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2 ozs rose-water or 1 tbsp rose essence (optional)
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125 grams almonds, blanched. sliced (optional)
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125 grams raisins or currants (optional)
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1 tbsp nutmeg and cardamom powder (optional)
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500 grams water (approx 32 ozs)
Ingredients for serving 4 :
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100 grams vermicelli, white or brown roasted
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25 grams ghee or oil
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100 grams sugar (or 1/2 cup sugar if you are diabetic)
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1/2 ozs rose-water or 1/2 tsp rose essence (optional)
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25 grams almonds, blanched. sliced (optional)
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25 grams raisins or currants (optional)
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1/4 tbsp nutmeg and cardamom powder (optional)
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50 grams water (6 – 8 ozs or 1 cup)
Method:
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Fry the vermicelli in a wide and large utensil in ghee until golden brown color, stirring all the time.
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In a separate bowl, mix sugar and water and boil.
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Then add this sugar and water mix to Vermicelli.
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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.
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Garnish with fried almonds and raisins.
Note: Add as little water you can to make Sev fluffy and light.
More recipes like this in my Parsi Cuisine Series “Desserts” cookbook
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Aban
Oct 10, 2014, 11:31 amI love your recipes, Rita. I own several of your cookbooks and use them often.
Webmaster
Nov 11, 2014, 12:58 pmAban, Enjoy !!! do write a review on them when you get a minute.
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FrugalHausfrau
Jan 1, 2019, 11:09 pmOh my gosh, but this looks good!! I can just imagine the taste and texture!
Thanks for sharing with us at Fiesta Friday!
Mollie
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