Shev Ladoo Recipe: Perfect Diwali Sweet

Shev Ladoo, a traditional Maharashtrian sweet, is a must-have during the festive season of Diwali. Made from gram flour (besan) and sugar syrup, these delicious ladoos have a unique texture that is both soft and crunchy. If you’ve ever struggled with getting the perfect consistency for your ladoos, you’ve come to the right place! This Shev Ladoo recipe is foolproof and beginner-friendly. We’ll guide you through each step, from making the crispy sev to preparing the perfect one-string consistency sugar syrup. Get ready to impress your family and friends with this delectable homemade sweet. Let’s get started!

Also Read – Crispy Diwali Snack Recipe for Kids: A Festive Treat!

Ingredients List:

• For the Sev:
  • 1 kg Besan (Gram Flour)
  • A pinch of Turmeric Powder
  • A pinch of Salt
  • Water (as required, approximately 2 glasses)
  • Oil (for deep frying)
• For the Sugar Syrup:
  • 800g Sugar
  • Water (just enough to soak the sugar)
• For Flavour and Garnish:
  • 6 Cardamoms (powdered)
  • A pinch of Nutmeg Powder
  • 3 tsp Ghee (Clarified Butter)
  • Assorted Dry Fruits (cashews, almonds, pistachios, raisins), chopped

Also Read – Crispy Tandalachi Chakli Recipe: Perfect Rice Murukku

Step-by-Step Instructions:

• Prepare the Dough for the Sev: In a large mixing bowl, take 1 kg of besan. Add a pinch of turmeric powder and salt. Mix well. Gradually add water and knead into a soft dough. The dough should not be too thick or too thin.
• Make the Sev: Heat oil in a pan for deep frying. Use a sev maker with a fine disc. Fill the sev maker with the prepared dough and press the sev directly into the hot oil.
• Fry the Sev: Fry the sev on medium heat until it’s cooked but not overly brown. We don’t want it to be too crispy. Once done, remove the sev from the oil and place it in a large plate or tray.
• Crumble the Sev: While the sev is still warm, crush it with your hands into a coarse, grainy texture.
• Prepare the Sugar Syrup: In a separate pan, add 800g of sugar and just enough water to submerge it. Heat it on a medium flame, stirring continuously, until the sugar dissolves completely.
• Check for One-String Consistency: Continue to cook the syrup until it reaches a one-string consistency. To check, take a drop of the syrup between your thumb and index finger. When you pull them apart, a single thread should form.
• Combine Everything: Once the sugar syrup is ready, turn off the flame. Add the cardamom powder, nutmeg powder, and the crushed sev to the syrup. Mix everything well. Cover it and let it rest for 2-3 minutes.
• Add Ghee and Dry Fruits: Remove the kadai from the stove and mix it well. Then add 3 teaspoons of ghee and your favourite chopped dry fruits to the mixture. Give it a final mix.
• Shape the Ladoos: While the mixture is still warm, take a small portion in your hand and shape it into a round ladoo.
• Cool and Store: Let the ladoos cool down completely before storing them in an airtight container.

Also Read – Instant Chakli Recipe: Crispy & Perfect Every Time!

Cooking Tips for Better Results:

• Dough Consistency: The dough for the sev should be soft. A hard dough will make it difficult to press the sev and will result in hard ladoos.
• Frying the Sev: Do not over-fry the sev. It should be cooked but not dark brown. Over-fried sev will not absorb the sugar syrup well.
• Sugar Syrup: The one-string consistency of the sugar syrup is the key to this recipe. If the syrup is undercooked, the ladoos will be sticky. If it’s overcooked, the ladoos will become hard.

Variations:

• Vegan Version: Replace the ghee with coconut oil or a vegan butter substitute.
• Spicy Kick (for a twist): While this is a sweet dish, you can add a pinch of black pepper or dry ginger powder to the sev dough for a very subtle warm flavour.
• Kids-Friendly Version: You can add some colourful sprinkles or tutti-frutti to the ladoo mixture to make it more appealing to children. You can also make smaller, bite-sized ladoos for them.
• Other Flavours: Add a few saffron strands to the sugar syrup for a beautiful colour and aroma. You can also add rose water for a different flavour profile.

Serving Suggestions:

• Shev Ladoo is a perfect sweet for any festive occasion, especially Diwali. Here are a few serving suggestions:
  • Serve it as a dessert after a traditional Indian meal.
  • Enjoy it as a sweet snack with a cup of tea or coffee.
  • Pack them in beautiful boxes and gift them to your friends and family during festivals.

Also Read – Moong Dal Ladoo Recipe: Perfect Homemade Mithai for Diwali

FAQs:

Q1: Why did my Shev Ladoo turn hard?
Ans: Your Shev Ladoo might have turned hard because the sugar syrup was overcooked. It is crucial to turn off the heat as soon as you achieve a one-string consistency.

Q2: How to store Shev Ladoo?
Ans: You can store Shev Ladoo in an airtight container at room temperature for up to two weeks.

Q3: Can I use jaggery instead of sugar to make Shev Ladoo?
Ans: Yes, you can make Shev Ladoo with jaggery. The process is similar, but you need to be careful while making the jaggery syrup, as it can burn quickly.

Q4: My sev became too crispy. Can I still make ladoos?
Ans: If your sev is too crispy, it won’t absorb the sugar syrup properly, and the ladoos might not bind well. It’s best to fry the sev until it is just cooked and not too brown.

Q5: Can I make this Shev Ladoo recipe with less sugar?
Ans: You can reduce the amount of sugar slightly, but keep in mind that sugar is the binding agent in this recipe. Reducing it too much might affect the texture and shelf life of the ladoos.

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