Shevai with Sweet Rossu

This is an extremely tasty & traditional amchi style noodles.Looks and sounds difficult but actually very easy to make
 For Shevai
Serves: 4
Course: Breakfast / Lunch or Dinner / Main Dish
Diet Type: Vegetarian
Cook time: 30mins
  1. 2 1/2 cup –  rice(soaked in 4 cups water for minimum 4-5 hrs)
  2. Grated coconut  – 1 1/2 cup
  3. Salt to taste
For Sweet Rossu
  1.  1 grated coconut
  2. Jaggery a little more than 1 cup (variations according to taste)
  3. Elaichi powder – 1 tsp or more
Method for Shevai:-
  • Grind soaked rice and grated coconut,with the same water in required quantity.make fine paste
  • Heat it on a pan on low flame add little salt, keep stiring all the time till the water evaporates and it becomes a thick dough and it should not stick to the hands and can be moulded into shapes easily
  • Switch off the gas and let it cool for sometime.
  • Then when its warm dip hands in water and make long or round balls accordingly required.
  • Then steam it in cooker like idlis. without whistle (appx 10-12 mins)
  • Put the steamed balls in the shev mould and make shevais.
  • Tip:    to keep the steamed rice balls hot, do not switch off the gas, keep on low flame until the whole shevais are done
 Method for Rossu
  • Extract coconut milk by grinding the grated coconut with water,strain the coconut milk thru the strainer,repeat this twice.
  • Add jaggery in the coconut milk and mix well and then add elaichi powder.
  • Rossu  is ready.
  • Tastes well with a topping of little ghee on the shevai

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