SAGAN NI SEV

 Sagan ni Sev (or simply Parsi Sev) is an auspicious sweet vermicelli dish served at every Parsi celebration, from birthdays to Navroz. Unlike many Indian vermicelli dishes, it is traditionally served "dry" (not in milk) 



Ingredients

Vermicelli (Sev): 100g to 250g of fine wheat vermicelli (white or brown roasted).
2–3 tablespoons of Ghee or butter.
 ¾ cup to 1 cup castor sugar (adjust to taste).
1 cup boiling water (or a mix of water and milk for richness).
 ¼ teaspoon green cardamom powder, a pinch of nutmeg, and 1–2 teaspoons rose water or vanilla essence.
Garnish: Sliced almonds, cashews, raisins (kishmish), and chironji (charoli). 




Step-by-Step Instructions

Prep the Nuts: Heat 1 tablespoon of ghee in a pan. Sauté the almonds, cashews, and chironji until golden brown. Add raisins at the end until they plump up. Remove and set aside.
Roast the Sev: In the same pan (add more ghee if needed), add the broken vermicelli pieces. Sauté on low heat for 10–12 minutes until they turn a deep golden brown.
Make the Syrup: In a separate pot, dissolve sugar in boiling water to create a light syrup. Alternatively, some recipes suggest adding sugar directly to the roasted sev and then adding water in small batches.
Cook the Sev: Slowly pour the sugared water over the roasted vermicelli. Cover with a lid and cook on medium-low heat until the liquid is fully absorbed and the strands are soft but distinct (not mushy).
Finish and Garnish: Once the water has evaporated, stir in the cardamom powder, nutmeg, and rose water. Fold in half of the fried nuts.
Serve: Transfer to a platter and top with the remaining fried nuts. 
“The main tip here is to slowly add a little bit of water to the sev and cook with a lid on till the water dries up... This will ensure that the sev gets cooked well without sticking together.”

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