January 4, 2018 Sev

Parsi Sev

Parsi Sev is also known as Sweet Vermicelli in Indian Grocery Stores.

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)

Method:

  1. Fry the vermicelli in a wide and large utensil in ghee until golden brown color, stirring all the time.
  2. In a separate bowl, mix sugar and water and boil.
  3. Then add this sugar and water mix to Vermicelli.
  4. 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.
  5. Garnish with fried almonds and raisins.

Note: Add as little water you can to make Sev fluffy and light.

Now, let’s party! Fiesta Friday #260 co-hosts this week are Mollie @ Frugal Hausfrau and Diann @ Of Goats and Greens

Gift a cookbook to your dear ones

Parsi Cuisine Series “Desserts” cookbook

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Rita

Since 1999 to date we celebrate 20 years of www.ParsiCuisine.com. ParsiCuisine.com, now with over 637,000 hits. Not to mention the social media of facebook, twitter. Rita has authored “Parsi Cuisine The Manna of the 21st Century” and ten individual series cookbooks with matched digital e-cookbooks; She was recently invited to Gleason Library and the Boston Athenaeum, Boston, MA to demonstrate and talk about Parsi Food. Rita's Parsi Cuisine Cookbooks are a labor of love. The cookbooks began in an effort to maintain and preserve our recipes and traditions for the next generation, many of whom have been raised in USA, UK, Australia, France, Germany,Canada and other countries outside of India. Printed Paperback of the Ancient cooking book “Vividh Vani” by Meherbai Jamshedji Wadia: Through software and amazon services, We have managed to print the “Vividh Vani” in high quality paper . You can now own a brand-new copy of the Vividh Vani in strong paper bound books. These printed volumes are exactly the same antique and original books of Meherbai Jamshedji Wadia. They include photos and letters of the Wadia family. They are a legacy item for the parsi kom that can be preserved another 1000 years and more!  * This site offers free downloads of old traditional parsi cookbook volumes of the "Vividh Vani". Translation to English effort is on-going, you will find some translated recipes here. You can follow her on Twitter @ParsiCuisine and on Facebook at www.facebook.com/ParsiCuisine.

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