An Eid specialty, the Sev Na Larvas is a traditional sweet made in Surti homes of the Dawoodi Bohra community to celebrate the auspicious occasion of Eid-ul-Fitr. The Amiruddin household based in Mumbai’s Byculla takes the larvas-making tradition quite seriously, with everyone—from the eldest to the youngest—getting involved in the process of making these scrumptious sev laddoos.
|Super fine sev (vermicelli)||250 grams|
|Fresh mawa||250 grams|
|Powdered sugar||100 grams (or to taste)|
|Rose water||1 1/2 tablespoons|
|Powdered almonds and pistachios||50 gms|
What You Will Need
A pot to fry the sev, a large colander, a big thali to mix the ingredients, and many hands!
Heat the ghee in a pan and shallow fry the fine sev until it turns golden brown.
Remove the fried sev into a colander and allow the excess ghee to drain out.
Mix the mawa with powdered sugar (add more or less depending on your sweetness preference), rose water and powdered nuts.
Hand crush the sev in a big thaali and add the mawa mixture into it. Meld the two together until all the lumps of mawa are evenly mixed with the sev.
Once the mix is ready, roll into bite sized balls and store in an airtight container.
While they’re best eaten fresh on the same day, refrigerate the larvas if you’re keeping it for more than two days.
Lamiya Amiruddin is a self-taught, home chef based out of Mumbai who specializes in tea cakes, chocolate-coated biscuits and mustard sauce passed down through generations in her family.
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