Sagan ni Sev - SK Khazana

A must at any special occasion in a Parsi household This is a Sanjeev Kapoor exclusive recipe.

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Sagan ni Sev - SK Khazana

Main Ingredients Sweet yogurt, Warm milk
Cuisine Parsi
Course Mithais
Prep Time 7-8 hour
Cook time 21-25 minutes
Serve 4
Taste Sweet
Level of Cooking Moderate
Others Veg

Ingredients list for Sagan ni Sev - SK Khazana

  • Sweet yogurt
  • 1 cup Warm milk
  • 1/4 cup Castor sugar
  • 1 tablespoon Yogurt
  • to garnish Fresh rose petals
  • Sagan ni sev
  • 100 grams Vermicelli (sev)
  • 43 cup Castor sugar
  • 1/4 cup Ghee
  • 1 tablespoon Chironji
  • 8-10 Almonds blanched, peeled and sliced
  • 8-10 Cashewnuts broken
  • 2 tablespoons Raisins
  • 2-3 teaspoons Rose water
  • 1/4 teaspoon Green cardamom powder


  1. To make sweet yogurt take warm milk in a bowl add castor sugar and whisk well.
  2. Add yogurt, mix well. Transfer into an earthen pot and set aside for 7-8 hours in a warm dry place to set.
  3. Roughly break vermicelli and set aside.
  4. To prepare sugar syrup, put castor sugar and 1 cup water in a non-stick pan, add cook till sugar melts and mixture thickens slightly.
  5. Heat ghee in a non-stick pan. Add chironji, almonds, cashewnuts and raisins, sauté for 2-3 minutes. Drain and put them in a plate.
  6. Add vermicelli to the ghee remaining in the pan and sauté on low heat till they turn golden brown.
  7. Add the sugar syrup, mix, cover and cook for 5 minutes.
  8. Add rose water and cardamom powder and mix. Reserve some dried fruits for garnish and add the rest to the pan and mix well.
  9. Transfer the sev into a serving bowl, top with remaining fried nuts. Transfer the sweet yogurt into a bowl and garnish it with rose petal.
  10. Serve immediately.