SHAVOO | How to make SHAVOO

By RuXar Muskan  |  13th Nov 2015  |  
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  • SHAVOO, How to make SHAVOO
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Video for key ingredients

  • How to make Coconut Milk

About SHAVOO Recipe

I remember my granny preparing this delicie, called Shavoo.

SHAVOO is one dish which makes its accompaniments tastier. With the right mix of flavours, SHAVOO has always been everyone's favourite. This recipe by RuXar Muskan is the perfect one to try at home for your family. The SHAVOO recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing SHAVOO is few minutes and the time taken for cooking is 20 minutes. This is recipe of SHAVOO is perfect to serve 4 people. SHAVOO is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love SHAVOO. So do try it next time and share your experience of cooking SHAVOO by commenting on this page below!


Ingredients to make SHAVOO

  • 2 cups - coconut milk (thick)
  • 1 1/2 cups - jaggery crushed
  • 1 cup + for dusting - whole wheat flour
  • 1/2 cup - coconut grated and powdered
  • 1/4 cup - poppy seeds
  • 2 tsp - ghee
  • 1/2 tsp - fennel seed powder
  • 1/4 tsp - salt
  • oil as needed

How to make SHAVOO

  1. Melt jaggery in coconut milk, add salt ,rice flour and coconut ,stir and cook till all mixed up properly. Remove from stove and keep covered .
  2. When it is cool enough to handle the dough, mix in the wheat flour, fennel powder, ghee and half of the poppy seeds, knead into a smooth dough. Keep covered for 20 mins.
  3. Mix half cup of whole wheat flour with the remaining poppy seeds. And dust little on the rolling surface.
  4. Make lemon sized balls, roll over the dusted surface into long cylinder shape or like a rope. Then join the 2 ends and pinch tightly.
  5. Heat oil in pan or kadhai, gently fry on medium heat till they turn out light golden.While frying splutter oil over it. Do not turn frequently, as it will loose its shape
  6. Drain on kitchen paper and leave to cool.

My Tip:

Make sure the poppy seeds have sticked to the dough properly, or else it will be floating in the oil while frying.

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