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Ras Shirvale By Pragati Pawar
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Shirvale/ Sheviyo A traditional Maharashtrian breakfast recipe made in the coastal area of kokan. Steamed rice noodles served with sweetened coconut milk. Shirvale is a traditional classic dessert of kokan region, made with Rice / Ragi or Nachni flour(finger millet) and typically served with sweetened, cardamom flavoured coconut milk.
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INGREDIENTS
- Rice flour 1 cup, Salt to taste, Water as required, Coconut milk 2-3 cups, Jaggery, as per sweetness, Cardamom powder, Saffron strands 6-7
PREPARATION
- Firstly, we have to make the ukad (dougwith rice flour, boil 1 cup of water, add a little salt, and then add the rice flour. Mix it properly to form a soft dough kind of consistency. You can adjust the water quantity. Once the ukad is done, transfer the dough in a plate and let it cool for some time, divide it into equal portions, and roll it into balls. Now boil water in another utensil. When water starts boiling, add the rolled ball and let it simmer. Once these rice flour balls are cooked, they will rise to the top. Take the shev maker, put these cooked rice balls, and press it to make the shirvalo (rice noodles), and they are ready to eat with sweet coconut milk. For sweetened coconut milk: In 1 cup of coconut milk, add jaggery as per sweetness, cardamom powder, and saffron strands. Mix everything properly. And sweet coconut milk is ready to eat with shirvale.
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