Sweet sev is a crunchy snack made with gram flour and rice flour. It is made with unsweetened dough and then coated in sugar syrup.
1/4cupFine rice flourroasted
1/4 – 1/3cupWater
1/4 teaspoon Salt
For Sugar Syrup
1/4teaspoon Cardamom powder
In a bowl, combine gram flour, rice flour, and salt. Add oil and mix well with your hand. Sprinkle water little by little to make a soft dough. Keep aside for 10 minutes.
Heat oil in a pan for deep frying the sev. Fill the dough into a sev/idiyappam maker with a medium holes plate.
Squeeze the dough into the oil in a circular motion, cook both sides until crispy. Drain on a paper towel to absorb excess oil. Slightly crush the sev with your hand and keep it aside.
Prepare sugar syrup by combining sugar and water in a wide nonstick pan. Mix well until the sugar dissolve and bring the mixture to a boil.
Boil the sugar syrup for a few minutes, then check the consistency of the syrup by dropping a little syrup into a small bowl of water. The syrup should not dissolve in water, and you should be able to make a softball.
Once the syrup reaches the softball consistency, reduce the flame to low and add the fried sev and cardamom powder. Mix well until the sugar coats on the sev and crystallizes.
Remove from heat and let it cool completely, and store in an airtight container.
NOTE – The consistency of the sugar syrup is very important. If you add the fried sev into the syrup before softball consistency, the sev may become soggy.
This sweet sev keeps well in an airtight container for a few days.
Recipe source – Veena’s Curryworld.
One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml