Sagan ni Sev | Parsi Bhonu with Chef Kayzad | Sanjeev Kapoor Khazana

[@poojadas6196]

Awesome dish.. relished by all at my home... thanks Kayzad for teaching..

[@asiyasultana6638]

can we use rose essence

[@silloosidhva5060]

Can u please help me with lagan nu custard. I am unable to cut into square pieces. What should I add to make it firm. Thank u.

[@ashishkanvinde7967]

Hi Kayzad, what is the proportion of sugar and water to make syrup? How long to boil it till it is ready? Thanks.

[@faridamistry1670]

I love d way Kayzad president's d receipt. V

[@katayunpithawallak9212]

Please share bhakra n malida recipe too dear chef

[@kumkumstriveconsultant5584]

Excellent. But how much sugar we have to use

[@sanjeevkapoorkhazana]

You can check the description box below the video for exact measurements.

[@pervinchauhan5353]

👌🙏

[@porusirani8809]

Very nice

[@annettefonseca3418]

its really a nice recipe but i added some condense milk to it for extra richness

[@anahitafatakia9912]

That will turn the Sev into Sevaiya

[@hasmitarajput1327]

Thx can u pls make saliboti

[@ashishkanvinde7967]

Sorry saw it in the description.

[@shagafkalimmalik2261]

yummy

[@dugushah0101]

👌🏻

[@Bluemoon-vm4lg]

nice

[@putlip9395]

Kayzad, u have got this recipe right.

[@anahitafatakia9912]

Agree with him. He did it well

[@kalindighevariya6559]

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