How to make Sagan ni Sev - SK Khazana -

A must at any special occasion in a Parsi household

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Sweet yogurt, Warm milk (साधारण गरम दूध)

Cuisine : Parsi

Course : Mithais

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Sagan ni Sev - SK Khazana

Sagan ni Sev - SK Khazana Recipe Card

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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.

Prep Time : 7-8 hour

Cook time : 21-25 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Sagan ni Sev - SK Khazana Recipe

  • Sweet yogurt

  • Warm milk 1 cup

  • Castor sugar 1/4 cup

  • Yogurt 1 tablespoon

  • Fresh rose petals to garnish

  • Sagan ni sev

  • Vermicelli (sev) 100 grams

  • Castor sugar 43 cup

  • Ghee 1/4 cup

  • Chironji 1 tablespoon

  • Almonds blanched, peeled and sliced 8-10

  • Cashewnuts broken 8-10

  • Raisins 2 tablespoons

  • Rose water 2-3 teaspoons

  • Green cardamom powder 1/4 teaspoon

Method

Step 1

To make sweet yogurt take warm milk in a bowl add castor sugar and whisk well.

Step 2

Add yogurt, mix well. Transfer into an earthen pot and set aside for 7-8 hours in a warm dry place to set.

Step 3

Roughly break vermicelli and set aside.

Step 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.

Step 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.

Step 6

Add vermicelli to the ghee remaining in the pan and sauté on low heat till they turn golden brown.

Step 7

Add the sugar syrup, mix, cover and cook for 5 minutes.

Step 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.

Step 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.

Step 10

Serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.