Navroz Mubarak! Do we ‘sev’ some dessert for you?
#ShortsVideo #SaganNiSev #ParsiFood #Dessert #IndianRecipes
INGREDIENTS
Sweet yoghurt
1 cup warm milk
1⁄4 cup castor sugar
1 tbsp yoghurt
Fresh rose petals, for garnish
Sagan ni sev
100gm Vermicelli (sev)
3⁄4 cup castor sugar
1⁄4 ghee
1 tbsp chironji
8-10 almonds blanched, peeled and sliced
8-10 cashew nuts, broken
2 tbsp raisins
2-3 tsp rose water
1⁄4 tsp green cardamom powder
INSTRUCTIONS
To make sweet yoghurt take warm milk in a bowl add castor sugar and whisk well.
Add yoghurt, mix well. Transfer into an earthen pot and set aside for 7-8 hours in a warm dry place to set.
Roughly break vermicelli and set aside.
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.
Heat ghee in a non-stick pan. Add chironji, almonds, cashew nuts and raisins, sauté for 2-3 minutes. Drain and put them on a plate.
Add vermicelli to the ghee remaining in the pan and sauté on low heat till they turn golden brown.
Add the sugar syrup, mix, cover and cook for 5 minutes.
Add rose water and cardamom powder and mix. Save some dried fruits for garnish and add the rest to the pan and mix well.
ransfer the sev into a serving bowl, top with remaining fried nuts. Transfer the sweet yoghurt into a bowl and garnish it with rose petal.
10. Serve immediately.
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