Parsi Seviyan

Parsi Seviyan

By Chef Shantanu Gupte

From India Unlimited

Prep: 5 minutes

Cook: 15 minutes

Method: Easy

Course: Mithai

Type: Parsi

Key Ingredients:

Vermicelli

Parsis love their desserts and this is one of their favourite

Ingredients

Vermicelli 200 gms
Ghee 3 tbsps
Pistachios, chopped 12 to 15
Almonds, chopped 12 to 15
Raisins (kishmish) 1 tbsp
Sugar syrup 3 tbsps

Methods

Melt ghee in a deep non-stick pan. Break the vermicelli and add and saute till golden brown. Drain on absorbent paper.
Add almonds, pistachios and raisins to the ghee remaining in the pan and saute till light golden. Drain into a bowl.
Add the vermicelli back in the pan, add sugar syrup and mix well. Add half the sautéed dried fruits and mix again. Transfer into a serving plate.
Garnish with the reserved dried fruits and serve.

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