Mango Spaghetti or Shevaiyan | How to make Mango Spaghetti or Shevaiyan

By Amarendra Mulye  |  30th Jul 2015  |  
4.0 from 1 review Rate It!
  • Mango Spaghetti or Shevaiyan, How to make Mango Spaghetti or Shevaiyan
Mango Spaghetti or Shevaiyanby Amarendra Mulye
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    3

    People

10

1





Video for key ingredients

  • How to make Coconut Milk

About Mango Spaghetti or Shevaiyan

A specialty of the Konkan region, this dessert is perfectly balanced with coconut milk and jaggery and mostly made with Alphonso mangoes

Mango Spaghetti or Shevaiyan is a popular aromatic and delicious dish. You can try making this amazing Mango Spaghetti or Shevaiyan in your kitchen. This recipe requires few minutes for preparation and 15 minutes to cook. The Mango Spaghetti or Shevaiyan by Amarendra Mulye has detailed steps with pictures so you can easily learn how to cook Mango Spaghetti or Shevaiyan at home without any difficulty. Mango Spaghetti or Shevaiyan is enjoyed by everyone and can be served on special occasions. The flavours of the Mango Spaghetti or Shevaiyan would satiate your taste buds. You must try making Mango Spaghetti or Shevaiyan this weekend. Share your Mango Spaghetti or Shevaiyan cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Amarendra Mulye for inputs. In case you have any queries for Mango Spaghetti or Shevaiyan you can comment on the recipe page to connect with the Amarendra Mulye. You can also rate the Mango Spaghetti or Shevaiyan and give feedback.

Mango Spaghetti or Shevaiyan

Ingredients to make Mango Spaghetti or Shevaiyan

  • For the spaghetti: 1 cup water
  • 1 tsp ghee
  • 1 cup mango pulp
  • 1 cup rice flour
  • a pinch of salt
  • For the syrup: 2 cups coconut milk
  • 2 -3 tblsp jaggery
  • 1/2 tsp cardamom powder
  • To garnish: pieces of mango
  • additional cardamom powder

How to make Mango Spaghetti or Shevaiyan

  1. Start with making the syrup, Mix together coconut milk, cardamom powder and jaggery. Refrigerate until needed
  2. For the spaghetti, bring one cup of water to a rolling boil. Add a pinch of salt and ghee to it. Add all the mango pulp
  3. Cook the pulp for 2 to 3 minutes and add all the rice flour together. Cook this for atleast 3 minutes. It will look like a coarse mix but do not worry.
  4. Put the lid on and simmer for an additonal 2 minutes. Remove from heat and knead into a smooth dough
  5. Divide the dough into four equal parts and roll into small cylinder and keep aside. Meanwhile bring a liter of water to the boil and drop in these cylinders to cook for 2 to 3 minutes or until they rise to the surface
  6. To serve: Fill a bowl half way through with the coconut milk and roll out the pieces of spaghetti onto it. Top with chopped mango and sprinkle with cardamom before serving

Reviews for Mango Spaghetti or Shevaiyan (1)

Pranav Shah2 years ago

Had this once at a local restaurant in Mumbai, loved it. Going to try making it at home now, thanks for the recipe!!
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