A popular recipe made during festivals in parsi households. Rich and sweet in taste. Happy Parsi New Year to all !SAGAN NI SEVIngredientFor sweet yogurt1 cup warm milk¼ cup castor sugar1 tablespoon yogurtfresh rose petals for garnishingFor Sagan Ni Sev100 grams vermicelli (sev)¾ cup castor sugar1½ tablespoon ghee1 tablespoon chironji8-10 almond, blanched, peeled and chopped 8-10 cashewnuts 1 ½ tablespoon raisins2-3 teaspoon rose water¼ pinch green cardamom powderMethod1. 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.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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