Authentic Besan Sev Recipe – Crispy Indian Snack with Sugar Coating

Last Updated on 2 months by Neha Deshmukh

Authentic Besan Sev Recipe – Crispy Indian Snack with Sugar Coating

Hey everyone! If you’ve ever wandered the aisles of an Indian sweet shop, you’ve probably been captivated by the mounds of colorful, crunchy sev. It’s the perfect snack – savory, sweet, and utterly addictive. I remember the first time I tried making it myself; it took a couple of attempts to get it right, but the reward is SO worth it. Today, I’m sharing my family’s recipe for Besan Sev, complete with a sweet sugar coating. Get ready to impress!

Why You’ll Love This Recipe

This isn’t just any sev recipe. It’s a classic, authentic version that delivers that perfect crispy-on-the-outside, soft-on-the-inside texture. The sugar coating adds a delightful sweetness that balances the savory besan beautifully. Plus, making it at home means you control the ingredients and can adjust the sweetness to your liking. It’s a little bit of effort, but trust me, homemade sev is on another level.

Ingredients

Here’s what you’ll need to create this delightful snack:

• 1 cup Gram flour (Besan)
• 0.5 cup Rice flour
• 1 tablespoon Butter
• 1 teaspoon Oil (for dough)
• Salt to taste
• Oil for deep frying
• 1 cup Sugar
• 0.5 cup Water
• 1 teaspoon Cardamom (powdered)

Ingredient Notes

Let’s talk ingredients – a few little things can make a big difference!

Besan (Gram Flour) – Quality and Texture: The quality of your besan really matters. Look for a finely milled, fresh besan for the best texture. A coarser besan can result in a slightly grainy sev. (About 100g)

Rice Flour – The Role of Binding: Rice flour acts as a binder, giving the sev its structure. Don’t skip it! (About 60g)

Butter vs. Ghee – Flavor Considerations: Traditionally, ghee (clarified butter) is used for a richer flavor. However, butter works perfectly well and gives a lovely, subtle taste. Feel free to substitute 1 tablespoon of ghee if you prefer!

Oil for Dough – Achieving the Right Consistency: Adding a little oil to the dough helps create a smoother texture and prevents it from becoming too dry.

Cardamom – Regional Variations & Freshness: Cardamom adds a beautiful aroma and flavor to the sugar syrup. Using freshly powdered cardamom is best – the flavor is so much more vibrant! Some families also add a pinch of saffron for a luxurious touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a mixing bowl, combine the besan, rice flour, butter, oil, and salt. Mix everything really well with your fingertips until it resembles breadcrumbs. This is where you build the foundation for that perfect texture.
2. Now, gradually add water, a little at a time, and knead to form a soft, non-sticky dough. It shouldn’t be too hard or too soft – think playdough consistency.
3. Fit your murukku press with the plate that has the large holes. This is what creates those signature spiral shapes! Fill the press with the dough.
4. Heat oil for deep frying over medium heat. Once hot, carefully press the sev directly into the oil, forming spirals. Fry for about a minute, then gently flip them over.
5. Continue frying until the sev turns golden-crisp and the sizzling stops. This usually takes another minute or two. Drain the sev on paper towels to remove excess oil.
6. Once cooled, break the sev into finger-sized pieces.

Now for the sweet part!

1. In a separate saucepan, combine the sugar and water. Bring to a boil and cook until you reach the hard-ball consistency. To test, drop a tiny bit of the syrup into cold water – it should form a rigid ball.
2. Gently add the sev pieces to the sugar syrup, stirring continuously to coat them evenly. Be careful, the syrup is HOT!
3. Spread the coated sev on a tray and allow it to cool completely, tossing occasionally to prevent clumping and ensure even crystallization.

Expert Tips

• Oil Temperature is Key: If the oil isn’t hot enough, the sev will absorb too much oil and become soggy. Too hot, and it will burn quickly.
• Don’t Overcrowd the Pan: Fry the sev in batches to maintain the oil temperature.
• Pressing Technique: Apply even pressure when pressing the sev to ensure uniform spirals.
• Cooling is Crucial: Let the sev cool completely before storing, otherwise it might become sticky.

Variations

• Vegan Sev Adaptation: Substitute the butter with an equal amount of vegan butter or oil.
• Gluten-Free Considerations: This recipe is naturally gluten-free, as long as your besan and rice flour are certified gluten-free.
• Spice Level Adjustment (Adding Chili Powder): My friend Priya loves to add ½ teaspoon of chili powder to the dough for a spicy kick!
• Festival Adaptations (Diwali, Holi): During Diwali, I often add a pinch of edible silver leaf (varak) to the finished sev for a festive touch. For Holi, you can add a tiny bit of food coloring to the syrup for vibrant, colorful sev.

Serving Suggestions

Sev is incredibly versatile! Enjoy it as a standalone snack with a cup of chai, or use it as a topping for chaat, poha, or upma. It’s also fantastic as a crunchy element in trail mixes.

Storage Instructions

Store the cooled sev in an airtight container at room temperature. It should stay crispy for up to a week, but honestly, it never lasts that long in my house!

FAQs

What type of oil is best for frying sev?

Groundnut oil (peanut oil) or vegetable oil are both excellent choices. They have a high smoke point and a neutral flavor.

How do I know when the sugar syrup has reached the correct consistency?

The hard-ball test is the most reliable. Drop a tiny bit of syrup into cold water – it should form a rigid ball that you can pick up.

Can I make the sev dough ahead of time?

Yes, you can! Just wrap it tightly in plastic wrap and store it in the refrigerator for up to 24 hours. Bring it to room temperature before using.

My sev is breaking while frying – what am I doing wrong?

The dough might be too dry. Add a teaspoon of water at a time until it reaches the right consistency. Also, ensure the oil is at the correct temperature.

What is the shelf life of homemade sev?

Homemade sev will stay crispy for up to a week if stored in an airtight container at room temperature.

Enjoy making this delicious Besan Sev! I hope it brings a little bit of Indian sweetness into your kitchen. Let me know how it turns out in the comments below!