SHAVOO | How to make SHAVOO

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ByRuXar Muskan
Created on 13th Nov 2015
  • SHAVOO, How to make SHAVOO
  • SHAVOO | How to make SHAVOO (8 likes)

  • 0 reviews
    Rate It!
  • By RuXar Muskan
    Created on 13th Nov 2015

About SHAVOO

I remember my granny preparing this delicie, called Shavoo.

The delicious and mouthwatering SHAVOO is a famous dish of Karnataka and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. SHAVOO is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of SHAVOO. RuXar Muskan shared this SHAVOO recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious SHAVOO. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious SHAVOO recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People

Video for key ingredients

  • How to make Coconut Milk

SHAVOO

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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