01 June 2014

Parsi Sev, Sweet Vermicelli

Parsi Sev (Sweet Vermicelli)

“Sev “is made on auspicious days like birthdays, anniversaries or any happy celebrations in Parsi homes. Garnished with fried nuts and raisins and can be served with “mithoo dahi” sweet curds or yoghurt. I have made a ‘healthier’ version, by using macadamia nut oil instead of ghee and organic maple syrup, instead of sugar. This will serve 3 to 4 persons.


200 gms of Vermicelli-(I use elephant brand available from Indian shops)
1 and a ½ cup of sugar-(I use ½ cup organic maple syrup mixed in 1 cup warm water )
2 cups melted ghee (I use macadamia nut oil)
A handful of slivered almonds
A handful of washed and dried raisins
1/2 teaspoon grated nutmeg
1 teaspoon vanilla essence

In a large deep pot add the oil or ghee and warm it.
Fry the almonds and raisins gently till the almonds become golden brown and the raisins puff up, making sure they don’t burn
Remove them with a slotted spoon and keep aside for garnishing

Break the vermicelli and fry in the oil or ghee till golden brown-again making sure they don’t burn by mixing them occasionally
Drain the vermicelli on kitchen paper and remove the oil/ghee

If using sugar:In the same pot, dissolve the sugar with 1 cup of water. Add the fried vermicelli. Cover and cook on very slow heat till the water is absorbed or till the vermicelli is cooked

If using the maple syrup: Return the vermicelli to the pot and add the maple syrup water mixture.
Cover and cook the vermicelli for about 10 minutes on a very low heat without stirring, till it is cooked.

Add the grated the nutmeg and vanilla essence and garnish with fried nuts and raisins.
Serve hot or warm

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  1. Enjoyed going thru your site
    Good Luck
    Maybe you can add vasanu and ambakalyo and bafenu for NRI's
    thank you


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