Ingredients
Equipment
Method
- Prepare the Sugar Syrup: In a saucepan, combine 1 cup of sugar and ½ cup of water. Boil it until it reaches a single-thread consistency. Turn off the heat and mix in ¼ teaspoon of cardamom powder. Set aside.
- Make the Seva Dough: In a large mixing bowl, combine 1.5 cups of besan, ¼ cup of rice flour, ¼ teaspoon of turmeric powder, a pinch of asafoetida, a pinch of salt, and 1 tablespoon of melted butter or hot oil. Mix well.
- Knead the Dough: Gradually add water little by little and knead into a smooth, soft, and pliable dough (similar to idiyappam or sev dough consistency). Do not make it too tight or too sticky.
- Heat Oil: Heat enough oil in a deep frying pan (kadai) over medium flame for frying.
- Press into Oil: Take the sev maker (sevanaazhi) fitted with the sev mold plate, fill it with a portion of the prepared dough, and press it directly in a circular motion into the hot oil.
- Fry Until Crispy: Fry the seva on medium heat, turning it over once, until it turns crisp and lightly golden. Remove it from the oil using a slotted spoon and drain excess oil on a paper towel. Repeat for the remaining dough.
- Coat with Sugar Syrup: Break the fried seva slightly into pieces and add them into the warm sugar syrup (or drizzle/toss them gently) so that the sweet syrup coats evenly across the crunchy seva.
- Cool and Store: Let it cool completely. Store the crispy Madhura Seva in an airtight container!
Video
Notes
Syrup Temperature: Ensure the sugar syrup is warm (not boiling hot) when tossing the fried seva to get an even, non-sticky sugar coating.
Frying Flame: Fry on a steady medium flame so the sev cooks evenly and stays crispy without burning.
Frying Flame: Fry on a steady medium flame so the sev cooks evenly and stays crispy without burning.