Sanjeev Kapoor

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Parsi Sev  Recipe

Nutty vermicelli dessert flavoured with vanilla.

This recipe has featured on the show Khanakhazana.

Preparation Time : 26-30 minutes

Cooking time : 26-30 minutes

Servings : 4

Parsi Sev

Main Ingredients






Level Of Cooking



  • 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


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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