Sweet Sev, also known as Seeni Sev, is a light and crispy snack covered with thin sugar coating that makes it slightly crunchy and sweet in each bite. It is a simple and tasty sweet made using gram flour and rice flour, deep fried into thin golden strands and then mixed with sugar syrup. The whole process fills the kitchen with lovely aroma and gives that festive feel.

This sweet sev is mostly made during festivals and special family occasions, and it is liked by both kids and elders equally. It has that melt in mouth texture with sugar coating holding on each strand, giving nice crunch and sweetness together. The cardamom and dry ginger flavor adds small warmth which makes it more comforting and homely.

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About Sweet Sev

Sweet Sev or Seeni Sev is a simple South Indian sweet that mix the crunchy taste of fried sev with sugar coating. The sev is first made by mixing gram flour and rice flour with hot oil which makes it crispy. Then it is fried golden and later tossed in sugar syrup that coat the sev evenly.

The texture of Sweet Sev is light, crispy and little sticky when just made, but turns fully crisp after cooling. It stays crunchy for many days if stored properly in airtight box. The small hint of cardamom and dry ginger powder gives nice traditional flavor that balance the sweetness.

The main step here is the sugar syrup consistency. It should reach hard ball stage, that means when you drop syrup in water, it form a hard ball without dissolving. This stage gives perfect coating to the sev. If syrup go little more thick, it make sev stick together, so this part needs bit careful watching.

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.

I usually make Sweet Sev on weekends or when guests visit home. It is one of those sweets that stay well for long time and go perfect with evening tea or coffee. It also looks very pretty when packed for gifting during festive time.

Sweet Sev Ingredients

• Besan Flour - I used gram flour as main base for sev. It gives nice golden color and crispy texture when fried. Always use fresh flour for better taste.
• Rice Flour - I added little rice flour to make sev more light and crunchy. You can use idiyappam flour also if you like same result.
• Hot Oil - I used few spoons of hot oil while mixing the dough. It gives that perfect crispness and helps sev absorb less oil while frying.
• Oil - I used refined oil for frying. Keep oil in medium heat to get even color and crisp texture. Too hot oil will brown sev fast but keep inside soft.
• Sugar - I used white sugar for syrup as it gives best coating. You can also use light brown sugar but color will come little darker.
• Cardamom Powder - It adds a nice smell and mild sweet flavor to the syrup. It add that perfect traditional touch to the sev.
• Dry Ginger Powder - Small pinch adds warmth and helps to balance sweetness. You can skip it if not available but it really gives nice taste.

Why This Recipe Works

• The sev stays crisp and light even after mixing with sugar syrup.
• The sugar syrup coating form thin crystal layer that shine and give small crunch.
• The combination of besan and rice flour gives perfect balance.
• It can be made easily at home with basic ingredients from kitchen.
• It store well for long time and perfect to make during festivals or holidays.

Similar Recipes

• Butter Murukku
• Maida Mullu Murukku
• Pottukadalai Murukku
• Potato Murukku
• Rava Murukku

How to make Sweet Sev 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 non sticky dough like this. Shape it into a log and keep it ready. Fix your thenkuzhal murukku mold.

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 hard 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 un disturbed, in few minutes sugar will be coated so beautifully. Cool down then store in airtight container.

Store in a dry jar.

Expert Tips

• Syrup Consistency - Always check syrup by dropping small bit in water. When it form hard ball and not dissolve, off the flame immediately. That gives perfect coating on sev.
• Dough Texture - Make dough soft and smooth, not tight. If it is too stiff, sev will break when pressing. Add water little by little till right texture.
• Oil Temperature - Keep oil medium hot always. Too hot oil will brown sev quick but make inside soft, too low heat will make it oily.
• Breaking the Sev - After frying, let sev cool fully before breaking to small pieces. This keep it crisp and clean.
• Mixing with Syrup - Once syrup reaches right stage, quickly add sev and toss nicely so it coat well. Do not stir too much later, just leave to set.

Serving and Storage

Serve Sweet Sev as light snack with evening tea or coffee, or enjoy anytime when craving sweet. It is also a nice sweet to gift during Diwali or festive days. Once sev cool completely, store in airtight box and keep in room temperature. It stays fresh and crispy for about one week or even more if handled properly.

FAQS

1.Can I use store bought sev for this recipe?

Yes you can, but homemade sev taste much better and has nice crisp texture that holds sugar perfectly.

2.Why my sev is not crispy?

Maybe oil was not hot enough or dough was tight. Always fry in medium hot oil to get right crispness.

3.How to fix sev that became too hard?

That happens when syrup becomes thick. Add one spoon water, heat again slightly and toss sev once more to make it soft again.

4.Can I use brown sugar?

Yes, you can use, but color will turn darker and taste will be more caramel like. Still it taste good.

5.How long does Sweet Sev stay fresh?

It stays good for around one week in airtight container. Keep it away from moisture else it may turn sticky.

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