There is a preconceived notion that Indian sweets are overloaded with Sugar. However Indian cuisine has many sweets that are prepared without or with minimal use of Sugar. In Maharashtrian Cuisine from Konkan region, there are few recipes like Steamed Modak, Jackfruit Idli etc. that are not very sweet, but still taste good. Steamed Shevaiyan (Spaghetti) is one of them which is served with sweetened Coconut milk. Even the usage of Ghee is minimal. I hope you will like this traditional recipe.
Serving: 2 people
Approx. Time: 15-20 minutes
Ingredients
For Mango Spaghetti:
1 cup Water
1 tspn Ghee (or White Butter)
A pinch of Salt
1 cup Mango Pulp (preferably Alphonso)
1 cup Rice flour (preferably aromatic rice flour)
For Sweetened Coconut Milk:
2 cups Coconut Milk
2 tbspns Jaggery
1/2 tspn Cardamom Powder (or as per taste)
For Garnishing:
1 cup Water
1 tspn Ghee (or White Butter)
A pinch of Salt
1 cup Mango Pulp (preferably Alphonso)
1 cup Rice flour (preferably aromatic rice flour)
For Sweetened Coconut Milk:
2 tbspns Jaggery
1/2 tspn Cardamom Powder (or as per taste)
For Garnishing:
Mango Pieces
Cardamom Powder
Method
Cardamom Powder
Method
To make Sweetened Coconut Milk:
Take Coconut Milk in a mixing bowl. Add the Jaggery and Cardamom Powder to it. Mix it well and refrigerate it.
To make Mango Spaghetti:
Take Coconut Milk in a mixing bowl. Add the Jaggery and Cardamom Powder to it. Mix it well and refrigerate it.
To make Mango Spaghetti:
Take a cup of water in a pan and boil it. Once it starts boiling add a teaspoon of Ghee and a pinch of Salt to it. Then add the Mango Pulp to the boiling water and mix. Let it boil for 3-4 minutes on medium flame and then add the Rice Flour and mix it. Ensure that no lumps are formed in the dough. Turn the flame to low and cover the pan. Cook it for approx. 2 minutes.
Transfer the steamed dough in a separate bowl. Knead the dough till it is soft and properly mixed. Divide it in 3-4 small portions and roll it into small cylindrical shapes. Simultaneously, heat approximately a litre of water in a pan. Once it starts boiling, add these rice flour cylindrical shaped dough into the boiling water. Cook till the cylindrical shaped dough starts floating in the water. Then remove it and allow it to cool.
Take a Chakali Maker and use disc with small holes for making Spaghetti. Grease the Chakali Maker with some Ghee. Now add the cooked rice flour cylindrical dough into it and close it.
To Serve:
Take a serving bowl and fill half the bowl with sweetened Coconut Milk. Now hold the Spaghetti Maker over the bowl and rotate the handle in circular motion. Sprinkle some Cardamom Powder over it and serve.
Notes
1. You may replace Ghee with White butter.
2. Instead of cooking the Rice cylinders in water, you may steam it for 20 minutes.
Stepwise Pictures
Mango Spaghetti
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Oleh
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