Parsi Sev

INGREDIENTS

1. Vermicelli (Sev) - 250gms 
2. Sugar - 175 gms (As preferred)
3. Ghee - 125 gms
4. Elaichi / Cardamom - 2 pods (Powdered)
5. Vanilla Essence - 5 drops
6. Kaju / Cashew- 50 gms (Broken pieces)
7. Kishmish / Raisins - 50 gms
8. Charoli / Chirounji - 50 gms

PROCEDURE

1. Break the Sev into small pieces
2. Heat the Ghee in a Kadhai
3. Put the broken Sev in the Ghee and fry till it turns brown
4. Add Sugar to this and keep frying the mixture
5. Add a few drops of Vanilla essence and a pinch of Elaichi powder
6. Strain out the fried Sev from the Ghee and put it in a bowl
7. Take the hot Ghee in a small vessel and fry the Kaju, Kishmish and Charoli
8. Serve the Sev in a dish and garnish it with the fried Kaju, Kishmish, and Charoli
9. The Sev is ready to eat.

NOTE: Some Parsees eat it with Curd also.