Sweet Sev | Seeni Sev

Sweet Sev is a tasty, sugary version of Sev made by caramelizing sev. Sweet sev also known as Seeni Sev is made during Diwali & special occasions and kids favorite sev.

Seeni Sev is my favorite.I love all sweet recipes especially when sweet murukku.Kovilpatti and Sattur are famous for this cheeni sev / seeni sev apart from kadala mittai. I don’t really remember when I tasted seeni sev first but I loved it like anything that I finished half of it myself. As there are no sweet lovers at home except me, I knew I will end up eating everything so made only very little but to my surprise this little of girl of mine who is not fond any murukku tasted it and liked it.

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Sweet Sev | Seeni Sev

Sweet Sev is a tasty, sugary version of Sev made by caramelizing sev. Sweet sev also known as Seeni Sev is made during Diwali & special occasions and kids favorite sev.

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings2 cups

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup besan flour
• 1/8 cup rice flour / idiyappam flour
• 2 tablespoon hot oil
• oil to deep fry
• salt to taste

To make sugar syrup

• 1/2 cup sugar
• 1/4 cup water
• 1/8 teaspoon cardamom powder
• a pinch dry ginger powder

Instructions

Making Sev:

• In a mixing bowl - measure and add besan flour, rice flour along with required salt. Add hot oil to it.
• Mix it well with your hands, then add water little by little.
• Gather together to form a non sticky dough. Shape it into a log and keep it ready.
• Fix your thenkuzhal murukku mold and fill the murukku press with the dough.
• In parallel heat oil. When oil is hot, drop a pinch of batter to check it comes up immediately, then oil is at the correct temperature.
• Squeeze the press in circular motion, do not crowd, just 2 layers is enough.
• Fry till golden and until shh sound ceases. Drain in tissue paper. Once it cools down, break it and set aside.

Making Sugar Syrup:

• Take sugar in a pan, add water to it. Heat it up.
• Add cardamom and dry grinder powder, keep cooking. Sugar will first dissolve then start to thicken up.
• Keep a small plate of water and keep checking. When you add few drops to the plate first the syrup will get dissolved after sometime it will stand still in water without dissolving and try to gather and form a ball, it will form a little loose ball, this is the right consistency we want.Switch off.

Making Sweet Sev:

• Now add the broken sev and toss it well.
• Toss it for a minute and leave it undisturbed, in few mins sugar will be coated so beautifully. Cool down then store in airtight container.
• Offer Seeni Sev to God and enjoy!

Notes

• Do not overcook, it should golden.
• Regulate flame and cook, do not cook in high flame.
• I used my thenkuzhal press to get this shape.
• If you are making in larger quantity keep the dough closed to avoid from drying.
  If the dough is too dry sprinkle little water.
• Once you reach the right sugar syrup consistency, switch off then toss else it will pass onto next stage and will harden faster, this will not give even coating.

Nutrition Facts

Sweet Sev | Seeni Sev

Amount Per Serving (125 g)

Calories 469 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 1g6%

Trans Fat 0.1g

Polyunsaturated Fat 5g

Monounsaturated Fat 9g

Sodium 21mg1%

Potassium 264mg8%

Carbohydrates 75g25%

Fiber 4g17%

Sugar 53g59%

Protein 7g14%

Vitamin A 12IU0%

Vitamin C 0.03mg0%

Calcium 16mg2%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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Sweet Sev Recipe Step by Step

1. In a mixing bowl – measure and add besan flour, rice flour along with required salt.Add hot oil to it.
   
2. Mix it well with your hands,then add water little by little.
   
3. Gather together to form a nonsticky dough like this.Shape it into a log and keep it ready.Fix your thenkuzhal murukku mould.
   
4. Now fill the murukku press with the dough,in parallel heat oil.When oil is hot,drop a pinch of batter to check it comes up immediately, then oil is at the correct temperature.Squeeze in circular motion,do not crowd,just 2 layers is enough.
   
5. Fry till golden and until shh sound ceases.Drain in tissue paper.Once it cools down,break it and set aside.
   
6. Take sugar in a pan,add water to it.Heat it up.
   
7. Add cardamom and dry grinder powder,keep cooking.Sugar will first dissolve then start to thicken up.
   
8. Keep a small plate of water and keep checking.When you add few drops to the plate first the syrup will get dissolved after sometime it will stand still in water without dissolving and try to gather and form a ball,it will form a little loose ball,this is the right consistency we want.
   
9. Switch off.Now add the broken sev and toss it well.
   
10. Toss it for a minute and leave it undisturbed,in few mins sugar will be coated so beautifully.Cool down then store in airtight container.
    

Serve.

Expert Tips

• Do not overcook, it should golden.
• Regulate flame and cook, do not cook in high flame.
• I used my thenkuzhal press to get this shape.
• If you are making in larger quantity keep the dough closed to avoid from drying.
• If the dough is too dry sprinkle little water.
• Once you reach the right sugar syrup consistency,switch off then toss else it will pass onto next stage and will harden faster, this will not give even coating.