How to make Parsi Sev Recipe - Nutty vermicelli dessert flavoured with vanilla.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Vermicelli (वरमिसेली),

Cuisine : Parsi

Course : Mithais

Parsi Sev

Originally, the Parsis were meat eaters, who prepared a lot of rich and heavy dishes. However, over the years they blended their culinary skills with those of the regional people thus giving rise to a blend of Persian and Indian cuisine. Today Parsi food is a delicious blend of western influences, a Gujarat love for sweet and sour mixtures and the Persian genius for combining meat with dried fruits such as apricots. After coming to Gujarat, they adopted a lot of Gujarati food and became pulse and cereal eaters. As they shifted towards Maharashtra, they adapted the Maharashtrian dishes.
Parsis prefer non-vegetarian dishes mainly consisting of fish, meat and chicken though they also have a large repertoire of vegetarian preparations.

For more recipes related to Parsi Sev checkout Jhatpat Seviyan Kheer , Sevaiyan Kheer . You can also find more Mithais recipes like Pinni, Kesari Rajbhog, Jalebi, Baked Moong Dal Karanji. Or try out these recipes from Parsi Cuisine like Lagan nu Custard, Lagan Nu Custard, Papeta par Eeda, Jardaloo Salli Marghi.

Parsi Sev Recipe Card

Parsi Sev
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Prep Time : 26-30 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Parsi Sev

  • Vermicelli 200 grams

  • Sugar 1 1/2 cups

  • Pure ghee 2 cups

  • Almonds slivered 1/2 cup

  • Raisins 1/2 cup

  • Vanilla essence 1 teaspoon

  • Nutmeg powder 1/2 teaspoon

  • Green cardamom powder 1/2 teaspoon

Method

Step 1

Heat one cup of water, add sugar and stir so that the sugar dissolves completely. Set aside.

Step 2

Break the vermicelli into one and a half inch pieces. Heat ghee in a pan and add the vermicelli pieces and fry gently on low heat, stirring occasionally, till they turn evenly golden.

Step 3

Drain the ghee into a bowl and return the vermicelli pieces to the pan. Add the sugared water, little by little, cover and cook on medium heat till the vermicelli gets cooked but not mashed.

Step 4

Heat the drained ghee in another pan. Add slivered almonds and sauté till light brown. Remove when done. In the same ghee, add raisins and sauté till they fluff up. Drain.

Step 5

Add vanilla essence along with nutmeg-green cardamom powder to the vermicelli and mix gently. Add the sautéed raisins and almonds and mix again gently. Serve hot with sweet yogurt.

Step 6

Note: To make sweet yogurt, boil milk and set aside to cool. Add sugar and stir till it dissolves. Add a little yogurt and pour the mixture into an earthenware pot to set. Chill once set.

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