How to make Parsi Sev -
Nutty vermicelli dessert flavoured with vanilla.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Vermicelli (वरमिसेली), Sugar (चीनी)
Cuisine : Parsi
Course : Snacks and Starters
For more recipes related to Parsi Sev checkout Vegetable Vermicelli Upma, Mixed Vegtable Sevaiyaan, Rice Noodle Fritters, Masala Seviyan-SK Khazana . You can also find more Snacks and Starters recipes like Farallachi Missal Shikampuri Kabab Biscuit Bites With Beetroot And Carrot Shots Fried Fish in Banana Leaves
Parsi Sev Recipe Card
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 : 26-30 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Parsi Sev Recipe
Vermicelli 200 grams
Sugar
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.
Nutrition Info
Calories : 5418 Kcal
Carbohydrates : 563.9 gm
Protein : 32.4 gm
Fat : 336.7 gm
Other : Iron- 21.5mg
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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.
