We had a wonderful thanksgiving yesterday. As usual we didn’t venture out for black Friday shopping. Hubby always tells me it will be really crazy. The store will keep only few items that are at heavy discount and we are fighting for it. We too do our black Friday shopping but only after 1 .00 P.M on Friday, so those bargain hunters already finished their shopping and gone home by that time. I already got a new dishwasher, so only some small baking items will be in my Christmas shopping list. This week hubby and daughter is having their vacation, so for evening tea I need some snack to go with it. So I made this Madhura seva/ Sweetened chickpea flour noodles. It is one of snacks we used to get it in bakeries in my home town, Kerala, South India.
Madhura seva means sweet noodles in Malayalam. You can see them in bakeries, kept in glass jars. It was one of Amma’s favorite sweet, so appa used to buy every time he went shopping. This dish is also closest cousin to Manoharam , one of traditional sweet, a must for Tamil Iyer marriages. Manoharam is also a sweetened noodles, however difference between madhura seva and manoharam is that madhura seva is sweetened with sugar where as manoharam is made with jaggery. For marriage we fill this manoharam into a cone, later it is covered with glitter paper and other decorations and we call them Kalyana Parippu Thengai , and usually for a marriage only two is made and given to bridegroom family, and not distributed to others. You will see this manoharam kept infront until entire marriage or any other function is over. Since I don’t have any parippu thengai picture in my hand, I asked my friend Sandhya of “My Cooking Journey”. She immediately agreed and sent me whole album of a birthday celebration and told me to choose whatever I want. I am really happy to find such a good friend.
Even though both looks same and method of making is same there some difference in between especially in the ingredients.
Madhura Seva: Noodles are made with chickpea flour/besan flour dough and then fried and later coated with sugar syrup. This will be white in color due to sugar and dusting of powdered sugar.
Manoharam: Noodles are made with rice flour and urad dal flour (ratio will be 8: 1) or moong bean flour( 2: 1 ration to rice and bean flour) will be and then fried and later coated with Jaggery /brown sugar syrup. This one will be looks brown in color due to jaggery’s color. Since two sweeteners are different the taste also different.
I was planning to make both delicious sweet treat for long time. However, I got the chance to make this Madhura seva only now. First you need to make noodles with chickpea flour/besan, for that you need to make dough and then fried well. Cut it into small pieces of 2-3 inches long and then it soaked in sugar syrup of soft ball consistency. Then finally it is dusted with powdered sugar to give its classic look.
So if you get some time give it a try it very nice as only slightly coated sugar. Here comes the recipe.
I am linking this favorite recipes: Street Food event hosted at Shruti’s Rasoi
This is Swathi ( Ambujom Saraswathy) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.