Name: Mango Spaghetti or Shevaiyan recipe by Amarendra Mulye at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 3
Ingredients: 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

ABOUT Mango Spaghetti or Shevaiyan RECIPE

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

Ingredients Serving: 3

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

Instructions

Start with making the syrup, Mix together coconut milk, cardamom powder and jaggery. Refrigerate until needed
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
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.
Put the lid on and simmer for an additonal 2 minutes. Remove from heat and knead into a smooth dough
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
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

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