Saturday, 22 August 2015

Parsi Sev - Roasted Sweet Vermiceli

Parsi Sev

Khordad Saal (Birthday of Prophet Zarathustra) Mubarak to all my Zoroastrian brethren.

Growing up at some point during our childhood, or for some perhaps even later, we have all read about the seven Deadly Sins.... remember Lust, Gluttony, Greed, Envy, Sloth, Pride and Wrath?
Of course you do, and the seven accompanying images of evil people mostly illustrated in red, black and green with vampire like teeth and Medusa like hair!

And did you know that each of these sins also came with an equal and opposite Heavenly Virtue?
well perhaps not, or maybe if you were a practicing Christian, then you would know.
Lust had Chastity, Gluttony had Temperance, Greed had Charity, Envy had Kindness, Sloth got Diligence, Pride had Humility and Wrath got Patience.

Remember that lady in old English movies who reminded the overly hormonal teenage boys in her sing song voice that "Patience is a Virtue!"

Hmm and this very virtue my dear friends is the key in making the recipe I present to you today.

Parsi Sev.

This particular dish is only made in Parsi households on auspicious occasions like birthdays, anniversaries, New-Year and Jasans (prayers to bless ones home), in all probability owing to the amount of time that goes into standing at the stove top and patiently stirring the mixture.

But patience always pays (a good dividend) on all investments, in this case invest a little time and the outcome is one of the most delectable vermicelli recipes that you have ever tasted.

Parsi Sev

So brace yourselves, here we go:

You will need:

200 gms Roasted Vermicelli (Elephant Brand is the best) - if you live in India i.e.

Raw Roasted Vermicelli
3 tbsps ghee (clarified butter)
3 - 4 tbsps sugar (use 3 at first and one more if you like it sweeter)
50 gms mixed dried fruits
1/4 tsp cardamom powder
1/4 tsp nutmeg powder
400 mls water


- Transfer the vermicelli from its packet into zip lock bag and crush it into rice grain sized pieces with a rolling pin.

- In a small pot put in all the water and 3 tbsps of sugar, heat until all the sugar is dissolved. Turn off the heat.

- Now take a large heavy bottomed wok and add in 3 tbsps of ghee, once the ghee has melted, add in the crushed vermicelli and fry until every strand is coated with ghee, and is deep in colour.

-Next add in all of the sugar water and gently cook the vermicelli on very low heat till all the water is absorbed and no raw strands of vermicelli remain. (this will take about 25 - 30 mins in case of Elephant brand Vermicelli and even more in case of some other brands)

- Once all the strands are full cooked, turn off the heat and add in chopped dry fruits and nuts along with nutmeg powder and cardamom powder.

- Serve hot as breakfast with cool mitthoo dai (sweet yogurt), a cup of tea, boiled eggs and bananas.


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