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For the Sevai:
1 cup - rice flour
2 cups - Water
A pinch of salt
1 tsp - Oil
For the Rasu:
2 tbsps - Coconut milk
2 cups - Milk (Quantity can be changed as per desired)
1/4 cup - Jaggery powder (Depending on the sweetness desired).
7-8 - Elaichi
How to Make Sevai rasu
On a medium flame, mix the rice flour and the water.
Once the mixture is hot keep stirring it till the rice flour cooks.
The colour changes from white to a little pinkish and the paste which started out with now turns almost into a ball.
It would take about 15-17 mins.
Add the oil when the mixture is still hot.
Apply a little oil into your palm and then make big balls of the mixture.
Steam these in a cooker or container for about 10 mins.
Test if the balls have cooked. Insert a clean knife and see if it comes out clean.
Now, just like one makes chaklis, put these balls through the chakli stainers.
The sieve to be of the ones used for thick sev.
The vermicelli is ready.
For the rasu:
Mix all the Ingredients in a mixer to a fine juice.
Chill the rasu.
Pour the Rasu over sevai and its ready to eat.
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