A popular recipe made during festivals in parsi households. Rich and sweet in taste. Happy Parsi New Year to all !
SAGAN NI SEV
Ingredient
For sweet yogurt
1 cup warm milk
¼ cup castor sugar
1 tablespoon yogurt
fresh rose petals for garnishing
For Sagan Ni Sev
100 grams vermicelli (sev)
¾ cup castor sugar
1½ tablespoon ghee
1 tablespoon chironji
8-10 almond, blanched, peeled and chopped
8-10 cashewnuts
1 ½ tablespoon raisins
2-3 teaspoon rose water
¼ pinch 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 in an earthen pot and set aside for 7-8 hours in a warm dry place.
3. Roughly break vermicelli and set aside.
4. To prepare sugar syrup, boil 1 ½ cups water in a non-stick pan, add castor sugar, mix and cook till sugar melts and mixture thickens.
5. Heat 1 tbsp ghee in a non-stick pan. Add chironji, almonds, cashewnuts and raisins, sauté for 2-3 minutes and set aside.
6. Heat remaining ghee in the same non-stick pan and add vermicelli and roast on low heat for 3 -4 minutes or till fragrant.
7. Add half of sugar syrup to sautéed vermicelli, mix, cover and cook for 5 minutes.
8. Add rose water, cardamom powder. Reserve some dried fruits for garnish and ass the rest. 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.
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