Sagan ni Sev - SK Khazana

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

Method

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.