Have you heard of this sweet sev, it is a very famous and authentic sweet, especially in Southern parts of Tamilnadu like Trichy, Madurai, Kovilpatti, Tirunelveli etc. First plain sev is made (not the Karasev dough), then followed by the sugar syrup and the prepared sev is tossed in the sugar syrup, which gets crystallised after 15 minutes of resting time. Usually, the sweet sev we get in shops is very thick, where they usually rub the dough in the specially made sevkattai but I could not get that one, so used my thenkuzhal murukku achu / dye itself. It is so easy to prepare and let’s give our kids these traditional sweets, they also come to know about our system and the way we celebrated Diwali earlier. Also, I have shared this Inippu Sev Recipe / Sweet sev Recipe with step by step pics and a short youtube video.
Sweet Sev Recipe / Inippu Sev Recipe is a very famous and authentic sweet, especially in Southern parts of Tamilnadu like Trichy, Madurai, Kovilpatti, Tirunelveli etc.
- 1 Cup Besan Flour / கடலைமாவு
- 1/2 Cup Rice Flour / அரிசிமாவு
- 1 tbsp Hot Oil / சூடான எண்ணெய்
- 1.5 tbsp Ghee / Vanaspati / Butter / நெய் / வெண்ணை
- 1 Pinch Salt / உப்பு
- Oil / எண்ணெய் For Deep Frying
- 3/4 - 1 Cup Sugar / சக்கரை
- 1/4 Cup Water / தண்ணீர்
- 2 Pinch Cardamom Powder / ஏலக்காய்த்தூள்
- First, measure and keep all the ingredients ready.
- To a wide bowl, add besan flour, rice flour, 1 pinch of salt and ghee. Then pour 1 tbsp of hot oil and required water at regular intervals. Combine everything well to form a sticky dough. The dough should not be stiff otherwise, it would be hard to press. Knead it to a soft and pilable dough. Always keep the dough covered, don’t allow it to dry.
I used the thenkuzhal achu / dye for making this snack. Take a portion of the dough and stuff it into the murukku presser. Heat oil in a kadai and check the oil temperature by dropping a small piece of the dough into the oil. If it raises immediately, then the oil temperature is perfect. Press it in oil in circles, don’t overcrowd it, just 2 layers is enough. Fry on both sides in medium flame, till golden colour.
- Drain it in a kitchen towel. Once it cools down, break it into pieces.
- To a pan, add 1 cup of sugar and 1/4 cup of water. Mix well in medium flame, until the sugar gets dissolved.
- Add crushed cardamom and once bubbles appear, lower the flame completely. The mixture gets thicken soon and heat till you get a single string consistency. Be alert at this stage, don't heat furthermore, else the sugar syrup turns hard.
- Switch off the flame and add the fried sev to the sugar syrup. Toss well, so the sev gets coated evenly in the sugar syrup. Keep by-side for 15 minutes and now the sugar would have crystallised. Store it in a clean and airtight container.
Enjoy this inippu sev recipe with Ribbon Pakoda.
Tips for Inippu Sev Recipe
- I used ghee for mixing the flours. But you can replace it with vanaspathi or softened butter too.
- Addition of salt (1 pinch) enhances the taste of the sev, so don't skip it.
- One string consistency is important for this inippu sev recipe. Don't cook furthermore, else the sugar syrup turns hard.
- I used 1 cup of sugar to get generous sugar coating in the sev. But you can reduce sugar to 3/4 to 1/2 cup too.
- Addition of cardamom powder to the sugar syrup lends a nice flavour.
- Always cool down and store it in a clean container.
- This sweet sev recipe stays good for 10 days.