Meethi Sev Recipe Seeni Sev Recipe

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

This sweet sev is mostly made on festivals and special family occasions and is loved by both children and adults alike. It has a melt-in-the-mouth texture and each thread is coated with sugar, giving a nice crunch and sweetness at the same time. The flavor of cardamom and dry ginger adds a bit of warmth which makes it more comforting and homey.

jump to:

about sweet apple

Meethi Sev or Seeni Sev is a simple South Indian sweet that combines the crunchy taste of fried sev with a sugar coating. Sev is first made by mixing gram flour and rice flour in hot oil, due to which it becomes crisp. It is then fried golden and later dipped in sugar syrup, which coats the sev evenly.

The texture of meethi sev is light, crisp and a little sticky while being prepared, but becomes completely crispy after it cools down. If stored properly in an airtight container, it remains crisp for several days. A little mixture of cardamom and dry ginger powder gives a nice traditional taste which balances the sweetness.

The key step here is the consistency of the sugar syrup. It should reach the hard ball stage, which means when you add the syrup to water, it forms a hard ball without dissolving. This stage gives perfect coating to the sev. If the syrup becomes a little too thick, it may cause the sev to stick together, so this part needs to be watched a little carefully.

Seeni sev is my favourite. I love all sweet dishes, especially sweet murukku. Kovilpatti and Sattur are famous for this Chinese Sev/Seni Sev apart from Kadala Mittai. I don’t actually remember the first time I tasted seeni sev, but I loved it like anything, I ate half of it myself.

I usually make meethi sev on weekends or when guests come home. This is one of those sweets that lasts for a long time and goes well with evening tea or coffee. It looks very beautiful when packed for gifting during festive times.

Sweet Sev Ingredients

• gram flour flour – I have used gram flour as the main base of sev. When fried it gives a nice golden color and crisp texture. Always use fresh flour for better taste.
• rice flour – To make the sev more light and crispy I added some rice flour. You can also use idiyappam flour if you like similar results.
• hot oil – While kneading the dough, I used a few spoons of hot oil. This gives perfect crispiness and helps the sev to absorb less oil while frying.
• Oil – I used refined oil for frying. Heat the oil on medium flame to get uniform color and crisp texture. Very hot oil will brown the sev quickly but will keep it soft from inside.
• Sugar – I used white sugar for the syrup as it gives the best coating. You can also use light brown sugar but the color will be slightly darker.
• cardamom powder -It adds nice aroma and mild sweet taste to the syrup. It adds the perfect traditional touch to sev.
• dry ginger powder – A small pinch adds heat and helps balance the sweetness. You can skip it if not available but it tastes really good.

Why does this recipe work

• Sev remains crisp and light even after mixing it in syrup.
• The layer of sugar syrup forms a thin crystal layer that shines and gives a slight crunch.
• The mixture of gram flour and rice flour gives the perfect balance.
• It can be easily made at home with basic kitchen ingredients.
• It stores well for a long time and is perfect to make during festivals or holidays.

similar recipe

How to make sweet sev step by step

1.In a mixing bowl, mix gram flour, rice flour and required salt. Add hot oil into it.

2. Mix it well with hands, then add water little by little

3. Gather them together like this and make a sticky dough. Shape it into a log and keep it ready. Fix your Thenkuzhal Murukku mould.

4.Now fill the flour in the Murukku press and heat the oil. When the oil is hot, drop a pinch of batter on it and check if it comes up immediately, then the oil is at the right temperature. Squeeze in circular motion, do not crowd, only 2 layers are enough.

5.Fry until golden and the hissing sound stops. Take out in tissue paper. When it cools down, break it and keep it aside.

6.Take sugar in a pan and add water to it. heat it up.

7.Add cardamom and dry grinder powder, continue cooking. The sugar will dissolve first and then it will start thickening.

8. Keep a small plate of water and keep checking. When you first put a few drops in the plate the syrup will dissolve, after some time it will stand in the water undissolved and try to collect and form a hard ball, this is the right consistency we want.

9.Switch off. – Now add broken sev to it and toss well.

10.Toss it for a minute and leave it undisturbed, within few minutes the sugar will get coated so beautifully. Cool then store in an airtight container.

Store in dry jars.

Expert Tips

• Consistency of syrup – Always check the syrup by dropping a little bit into water. When it becomes a hard ball and does not dissolve, turn off the flame immediately. Which gives perfect coating on sev.
• dough texture -Make the dough soft and smooth, not hard. If it is too hard then the apples will break when pressed. Add water little by little until the right texture is achieved.
• oil temperature – Always keep the oil medium hot. Too hot oil will brown the sev quickly but will make it soft from inside, too little heating will make the sev oily.
• plucking apples – After frying, let the sev cool completely before breaking it into small pieces. This keeps it crisp and clean.
• mix with syrup – Once the syrup reaches the right stage, quickly add the sev and toss well so that it gets mixed well. Don’t stir much afterward, just leave to set.

serving and storage

Serve meetha sev as a light snack with evening tea or coffee, or enjoy it whenever you have a sweet tooth. It is also a good sweet to gift during Diwali or festival days. When the sev cools down completely, store it in an airtight container at room temperature. If handled properly it remains fresh and crisp for about a week or more.

general questions and answers

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

Yes, you can, but home made sev tastes great and has a nice crunchy texture that keeps the sugar in check perfectly.

2. Why is my sev not crisp?

Perhaps the oil was not hot enough or the dough was hard. Always fry in medium hot oil to get perfect crispness.

3.How to fix an apple that has become too hard?

This happens when the syrup thickens. Add one spoon of water, heat again and toss the sev once again to soften it.

4.Can I use brown sugar?

Yes, you can use, but the color will be darker and the flavor will be more caramel-like. Still it tastes good.

5.How long does sweet sev remain fresh?

It stays good for about a week in an airtight container. Keep it away from moisture otherwise it may become sticky.

If you have any further questions about this Meethi Sev Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter ,

tried this Meethi Sev RecipeDo let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card