The image below is an ancient kitchen tool called शेवारा…
Parbhi style shev is somewhat like a South Indian Idiappam…
This is served like a dessert… Accompanied with a dipping liquid (sweetened coconut milk aka doodh or shire)!
The dish is prepared in many PP households at a Shravani Somvaar and is a part of the ceremonial meal held in the honour of a pregnant lady when she reaches her final trimester…
Here goes the ultra simple recipe… Of course this is my version which is a contemporary adaptation of my mom’s age old recipe.
For the rice – vermicelli
Modakpithi (fragrant rice flour – basmati or ambemohar) – 1 cup
Water – 1 cup
Salt – 1/4 tsp
Sugar – 1/2 tsp
Ghee – 1 tbsp
For the doodh
Coconut Milk / Cream (fresh or out of a can) – 1 cup
Condensed Milk – 2 tbsp
Powdered Cashewnuts – 2 tbsp
Saffron – 1 healthy pinch
Cardamom and nutmeg (powdered) – a pinch each
For the dipping liquid (doodh) –
Whisk all the ingredients together till combined and simmer gently till it thickens slightly to a reduced milk like texture.
Set aside and cool completely.
For the shev –
Bring the water to a boil with the salt, sugar and ghee.
Once it cools slightly, knead well till it comes together to a smooth dough.