Wednesday 30 October 2013

Madhura Seva Recipe

Because today is not just the day before Halloween, it's also the day before the week-long celebration of Diwali starts I'm including a classic Indian snack recipe as well as the previous recipe for pumpkin and marshmallow fudge.

In this case, the previous recipe would work just as well as a Diwali treat and this recipe for the snack, Madhura Seva makes a great treat all year round. This would be just as good as a Halloween treat, a Bonfire Night snack or a nibble for Christmas or New Year celebrations.

Easy to make, it truly is a versatile nibble. To make it go further you can blend with a mix of dried fruit and nuts before serving.

Look out for more Diwali recipes over the coming week, culminating with the 5th of November.

Madhura Seva Recipe

Meal type: Snack
Serves: 20+
Madhura Seva: A classic Indian snack of fried chickpea dough dipped in sugar syrup before serving


250g (2 cups) chickpea (gram) flour
1/4 tsp salt
120ml (1/2 cup) water (about)
oil for frying
200g (1 cup) sugar
120ml (1/2 cup) water


Mix together the flour and salt in a bowl. Work in the water, a little at a time, and kneading thoroughly until you have a smooth dough (take care, as chickpea flour will becomes sticky quickly).

Heat the oil in a large frying pan or a wok to a depth of about 2cm. Pass the dough through a seva maker or a colander so that strings of dough drop into the hot oil. Do not cook too many at a time, and use a slotted spoon to turn the dough over half way through so that it cooks evenly.

When the seva dough is nicely golden brown, transfer to a plate lined with kitchen paper to drain as you cook the next batch. When the seva is cool break into small pieces and set aside.

In the meantime, heat the 120ml water in a wide-mouthed saucepan. When the water is simmering, stir in the sugar until dissolved. Bring to a boil and cook, stirring constantly, for about 6 minutes or until the sugar syrup reaches the 1 string consistency (this is when a drop of the sugar syrup added to a cup of cold water forms small balls).

Reduce the heat and quickly add the seva pieces. Stir to coat in the sugar syrup then take the pan off the heat and set aside to cool.

Once cooled, drain the seva pieces and allow to dry then store in an air-tight container.

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