Last Updated on 4 months by Neha Deshmukh

Besan Sev Recipe – Traditional Indian Sweet & Savory Snack

Introduction

Oh, sev! Just the name brings back so many childhood memories. Growing up, my grandmother would make a huge batch of this crispy, golden snack for Diwali, and the whole house would smell incredible. It’s the perfect blend of sweet and savory, and honestly, once you start, it’s hard to stop! This besan sev recipe is a little piece of that nostalgia, and I’m so excited to share it with you. It takes a little practice, but trust me, the results are so worth it.

Why You’ll Love This Recipe

This isn’t just any sev recipe; it’s a classic! It’s wonderfully crunchy, perfectly seasoned, and coated in a delicious sugar syrup. It’s a delightful treat for tea time, festivals, or just when you’re craving something a little special. Plus, it’s naturally gluten-free, which is a bonus!

Ingredients

Here’s what you’ll need to make this magic happen:

• ½ cup besan flour (gram flour) – about 85g
• ⅛ cup rice flour / idiyappam flour – about 15g
• 2 tablespoons hot oil – about 30ml
• Oil for deep frying
• Salt to taste
• ½ cup sugar – about 100g
• ¼ cup water – about 60ml
• ⅛ teaspoon cardamom powder – about 0.5g
• A pinch of dry ginger powder (saunth)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Besan Flour: Types and Quality

Besan flour is the star here, so quality matters. Look for a finely ground besan that’s pale yellow in color. This indicates freshness. You can find it at most Indian grocery stores, and increasingly in well-stocked supermarkets.

Rice Flour/Idiyappam Flour: The Difference & Substitutions

I prefer using idiyappam flour (string hopper flour) as it gives a slightly more delicate texture. But regular rice flour works perfectly well too! Don’t substitute with glutinous rice flour, though – that will change the texture completely.

Hot Oil: Temperature & Type

The hot oil in the dough is crucial for that airy, crispy texture. It needs to be hot – almost smoking, but not quite. Any neutral-flavored oil will do, like vegetable, canola, or sunflower oil.

Cardamom & Dry Ginger: Regional Variations & Flavor Profiles

Cardamom and dry ginger (saunth) are a classic combination in Indian sweets. Some families add a tiny pinch of nutmeg too! Feel free to adjust the amount of cardamom to your liking – I love a fragrant aroma.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Make the Dough: In a large bowl, combine the besan flour, rice flour, and salt. Pour in the hot oil and rub it into the flour mixture with your fingertips until it resembles breadcrumbs. This is where the magic starts!
2. Add Water: Gradually add water, a little at a time, and mix until a non-sticky dough forms. It should be firm but pliable. Don’t overwork the dough, or it will become tough.
3. Shape & Load: Shape the dough into a log and load it into a thenkuzhal murukku press (a special Indian cookie press). If you don’t have one, you can try using a piping bag with a star nozzle, but it’s a bit trickier.
4. Fry to Golden: Heat oil for deep frying over medium heat. Squeeze the dough in circular motions into the hot oil. Fry until golden brown and crispy, flipping occasionally for even cooking.
5. Drain & Break: Remove the sev from the oil and drain on paper towels. Once slightly cooled, break it into smaller pieces.
6. Make the Syrup: While the sev is frying, prepare the sugar syrup. In a separate saucepan, combine the sugar and water. Bring to a boil and simmer until it reaches a one-string consistency (more on that in the tips section!). Add the cardamom and dry ginger powder.
7. Coat & Cool: Gently toss the fried sev in the sugar syrup until it’s evenly coated. Be careful – the syrup is hot! Spread the sev on a tray and let it cool completely before storing.

Expert Tips

Here’s where I share all my little secrets for perfect sev!

Achieving the Perfect Sev Texture

The key to crispy sev is the hot oil in the dough and the right oil temperature for frying. Don’t overcrowd the pan – fry in batches.

Troubleshooting Dough Consistency

If the dough is too dry, add a teaspoon of water at a time. If it’s too sticky, add a tablespoon of besan flour.

Mastering the Sugar Syrup – One-String Consistency

This is the trickiest part! To check for one-string consistency, take a small drop of syrup between your thumb and forefinger and gently pull them apart. If a single, thin string forms, it’s ready.

Frying for Even Golden Color

Maintain a consistent oil temperature. If the sev is browning too quickly, lower the heat.

Variations

Want to switch things up? Here are a few ideas:

Vegan Besan Sev

Simply ensure the oil you use for frying is vegan-friendly. The recipe is naturally vegan otherwise!

Gluten-Free Besan Sev (Naturally Gluten-Free!)

This recipe is already gluten-free, as long as your besan flour is pure and hasn’t been processed in a facility that also handles gluten-containing grains.

Spice Level: Adding Chili Powder for a Spicy Kick

My friend, Priya, loves to add a pinch of chili powder to the dough for a spicy sev. About ¼ teaspoon should do the trick!

Festival Adaptations: Diwali & Special Occasions

During Diwali, I often add a few strands of saffron to the sugar syrup for a beautiful color and aroma. It feels extra festive!

Serving Suggestions

Sev is incredibly versatile! Enjoy it as a snack with a cup of chai, sprinkle it over chaat (Indian street food), or use it as a garnish for poha or upma.

Storage Instructions

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

FAQs

Let’s answer some common questions:

What is the best type of oil to use for frying sev?

Any neutral-flavored oil with a high smoke point works well – vegetable, canola, or sunflower oil are all good choices.

How do I know when the sugar syrup has reached the one-string consistency?

Take a small drop of syrup between your thumb and forefinger and gently pull them apart. If a single, thin string forms, it’s ready.

Can I make the dough ahead of time?

Yes, you can! Make the dough and store it in an airtight container in the refrigerator for up to 24 hours. Bring it to room temperature before loading it into the press.

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

The dough might be too dry, or the oil temperature might be too high. Add a little water to the dough and lower the oil temperature.

How long does besan sev stay fresh?

Stored in an airtight container at room temperature, besan sev should stay fresh for up to a week. But it’s best enjoyed within a few days for maximum crispiness!