Parsi Sagan Ni Sev

Parsi Sagan Ni Sev

Vermicelli
  • To prep

    1 hr
  • To cook

    2 hr
  • Level

    Hard
  • Servings

    4
  • 1 packet or 250 gms Hathi chhap white roasted Sev (Any Sev you normally use)
  • 250 gms Madhur granulated sugar (Any Sugar you normally use)
  • Oil for frying
  • 7 peeled powdered room temperature cardamom pods
  • 2-3 pinches room temperature mace powder
  • 2-3 pinches room temperature nutmeg powder
  • 1.5 pinches saffron strands
  • 2 glasses plain room temperature drinking water
  • 5 drops flying bird vanilla essence (Any Essence you normally use)
  • 5 teaspoons Everest Kesari or American Dryfruits milk masala (Any Milk Masala you normally use)
  • 25-50 gms pistachios room temperature chopped
  • 25-50 gms cashewnuts chopped room temperature
  • 25-50 gms almonds chopped room temperature
  • 25-50 gms charoli or chironji or Buchanania Lanzan room temperature
  • 2 teaspoon rose water

Method

    In a non stick frying pan heat oil on medium flame setting for approx 1 minute or till the oil gets hot.
    Till the time the oil is getting hot break the sev into small pieces.
    After that lower the gas to the lowest flame setting, add nuts, kishmish, and stir for 5 minutes or till the kishmish bloats up.
    Stir continuously so that they don’t burn.
    Shut the gas, remove the fried nuts, kishmish, drain off excess oil, and keep aside.
    Take nutmeg, mace, and cardamom, powder them in mortar and pestle, and keep aside.
    In the same oil add white sev and fry to brown the sev on lowest flame setting for 10 minutes but stir continuously so it doesn’t burn.
    If extra oil is needed add it so that the sev doesn’t dry out and looks glossy.
    If you add less oil than the sev will get lumpy but less oil will make the sev dry and burn the sev.
    After that increase the gas to medium flame setting for approx 20 minutes and fry till the sev is brown stirring continuously so the sev doesn’t burn.
    Use a silicone spatula. It's easy to stir. But you can also use slotted spatula. I prefer silicone spatula because the sev is easy to stir and doesn’t stick.
    Switch the gas off, add sugar, and mix well till sugar dissolves.
    Add saffron and mix well.
    Add rose water and mix well.
    Add water and mix well.
    How much water to add depends on the quality of sev. If you add less water the sev will be dry but if you add more water the sev will get lumpy and stick to each other as clumps.
    Put the gas on the highest flame setting mix well.
    After that do not stir at all.
    Taste sugar if okay or if required add more.
    Shut the lid and let it simmer for approximately 5 minutes.
    Open the lid and mix well.
    Taste sugar if okay or if required add more.
    Shut the lid again and let it simmer for approximately 5 minutes.
    Open the lid and mix well.
    Taste sugar if okay or if required add more.
    Keep the lid on and let it simmer for approximately 5 minutes.
    Open the lid and mix well.
    Taste sugar if okay or if required add more.
    Add essence and mix well.
    Add the powdered spices and mix well.
    Add milk masala and mix well.
    Shut the gas, add fried nuts, kishmish, and mix well.
    Serve plain or with yogurt and enjoy.
Recipe By

Mohnaz BalsaraMember of ZFC

Own a travel company called DeiaMo Paradiso. Have extensive deals in over 100+ countries. Love to travel and take tons of photograhs.

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