Madhura Seva / Sweet Sev

In a mixing bowl, combine besan, rice flour, salt, and ghee or oil. Mix the ingredients well.

Slowly add water little by little to make a smooth, soft dough similar to chapati dough.

Grease a murukku press or sev press with a holed disc and fill the dough into the press.

Heat oil in a deep kadai on medium heat.

Press the dough directly into the hot oil in circular motions, ensuring not to overcrowd the pan.

Fry until the sev turns crispy. Avoid over-frying as it may become bitter.

Drain on paper towels and break into 2-3 inch lengthwise pieces once cooled slightly.

In a pan, add sugar and water. Boil until you achieve a one-string consistency.

To test, take a little syrup between your thumb and forefinger – it should form a thin string when pulled apart. After it reaches one string consistency weight for just 20 seconds. (not more than 20 seconds)

Switch off the flame and quickly add the fried sev into the sugar syrup.

Mix well so all sev pieces are coated evenly.

Stir gently until the syrup crystallizes and coats the sev like a white sugary layer as it cools.

Let the madhura seva cool completely before storing.

Store in an airtight container. Stays fresh for 7–10 days.