Thursday, November 01, 2018

Inippu Sev Recipe | Sweet Sev | Cheeni Sev | Diwali Special Recipes

Hope everyone is busy thinking about Diwali snacks and if you are looking for more recipe ideas, please visit my collection of Diwali sweets & snacks. Today I am sharing yet another interesting recipe, Sweet Sev. This was one of my childhood favourite snacks that I lost interest when I grow up. However, Jany likes this and he prefers to eat it along with Spicy Karasev. Since he doesn't show much interest in payasam or sweets, I made sweet sev and kara sev for his birthday last year. That was the first time I made this sweet sev and it came out super delicious. From that time I was planning to click it for the blog and finally did it yesterday. Let's see the steps involved in making this yummy snack:

Besan Flour/Kadalai Mavu - 1 Cup
Rice Flour - 1/4 Cup (I used Idiyappam Flour) 
Hot Oil - 1 tbsp 
Salt - as required
Oil - to deep fry
For the Sugar Syrup: 
Sugar - 1 cup
Water - 1/2 cup
Cardamom powder - 1/4 tsp crushed
1. I chose the below mould for making this sweet sev. In a mixing bowl, add the besan flour, rice flour and required salt. Mix it well. 
2. Now add the hot oil and start making the dough by adding water little by little. Form a smooth non-sticky dough and fill it into the murukku mould.
3. Heat oil in a kadai and when it is hot, squeeze the sev in a circular motion. Make sure not to overcrowd it. Fry it till golden brown until the 'shhh' sound ceases.
4. Drain it from the oil and place it on the kitchen tissue. Break it roughly into pieces and keep it aside. In a pan, add the sugar and water. Heat it and the sugar starts dissolving.
5. Add the cardamom powder and allow it to boil. After a few minutes, the syrup thickens. To check the consistency, take a small plate with water. Add a few drops of syrup to the plate. Initially, the added syrup will get dissolved. After some time,  it will not dissolve and we can form a ball out of it. This is the correct consistency.
6. Switch off the flame and add the prepared sev. Mix it all together until the sev is coated with sugar syrup evenly. Leave it for few minutes undisturbed and the sugar coating is formed very beautifully. 

Cool it completely and store it in an airtight container.
Points to remember:
  • I used raw sugar hence the sugar solution was light brown in colour.
  • If you prefer very mild sweet sev then reduce the sugar and use only 3/4 cup.
  • I used ready made idiyappam flour for the rice flour.
  • Make sure not to overcrowd the sev while frying. It will not cook properly if overcrowded.
Warm Regards,
Happy's Cook - Divya

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