If you go to a Parsi household on an auspicious occasion you will almost always find Sev or sweet vermicelli. This Sev recipe is from Karan’s Granny; I have made a few additions along the way. The trick with parsi sev is to be patient while making it. Brown the sev well and then add the water slowly one cup at a time. If you try and cook the sev quickly on high it just turns into a sticky blob.
The toasted almonds add a crunch and slight savory flavor and that help to balance the sweetness. Rose water adds a floral freshness. Granny added vanilla essence but I prefer to use Saffron. I love the flavor. Granny also always added a teaspoon of ghee to the water. She said this helps to keep the strands of sev separated.
Sev is also served warm with cold dahi or yogurt. Here is how I make it…