MALABAR SWEET - NEY VADA / TEA STALL SWEET NEYYVADA

NEYVADA / NEYYVADA 

A lovely sweet treat for all those sweet lovers. Yes, again am back with yet another tea stall sweet Neyvada. A Malabar sweet (Kerala recipes) which is popularly known as neyvada in the Malabar region with a crispy crust and softness inside. I searched google for a perfect recipe of neyy vada but it is surprising that am unable to find even a single recipe for neyy vada. Maybe it is known by some other names. But still, the name ney vada is very popular among Keralites especially those from the Malabar region. 

 This sweet is very similar to the Indian sweet Balushahi and Badusha (Diwali sweets recipes). The recipe is almost same as balushahi except for the addition of egg white and ghee. Bhalushahi and badusha are very famous sweets among South Indian sweets. While making any sweets, even though they are so simple to make, we should give much care while measuring the ingredients and while preparing the sugar syrup. Different sweets have different sugar syrup consistencies. So for neyvada / neyy vada we need one string consistency. As the name implies (neyy means ghee and vada mean ball-shaped dish), Neyy vada must be kneaded well with ghee and egg mixture without any exception.   This will be an easy sweet snack recipe if you follow the same measurements.  You can also try this quick sweet snacks for parties too. For sure, it will attract the crowd.

Here is my another recipe for the sweet Neyvada - Neyvada recipe using whole egg

INGREDIENTS

All purpose flour / maida - 2 cups (1 cup = 250 ml)

Baking powder    - 1 Tsp

Baking soda   - a pinch, less than quarter tsp

Butter    - 1 tbsp, softened

Ghee     - quarter a cup, softened (can add little more

Yogurt    - 3 tbsp

Sugar     - 2 tbsp

Egg  white    - 1

Oil       - for deep frying

FOR SUGAR SYRUP

Sugar      - 2 cups

Water     - 1 cup

Lemon juice  - 1 tbsp

Cardamom -  2 nos

PREPARATION

please watch the video below 

• Sieve together All-purpose flour, baking powder, and baking soda. This is very important. (you must add baking powder and baking soda (a pinch) in this recipe.)
• Mix the flour well with a spoon and add softened butter. Mix it well with your fingers.
• To this, add the melted ghee and mix it well LIKE BREAD CRUMBS. The ghee must be mixed well with the flour. Be careful - DO NOT KNEAD NOW but mix well with fingers to form fine breadcrumbs. Set aside. 
• Now whisk egg white, curd, and sugar until well combined in another bowl..  Add this egg mixture little by little to the flour mixture and KNEAD WELL to form a  soft dough. The dough must be kneaded very well. When done, set aside for HALF AN HOUR, must be COVERED. Do not skip this step.
• So meanwhile make the sugar syrup. Heat sugar and water in a pan. Let it boil and form one string consistency. Add lemon juice and cardamom powder. Mix well and off the flame.
• After half an hour - Make small balls with this soft dough. DO NOT KNEAD at this stage, but roll to form SMALL BALLS within your palms. Slowly FLATTEN and make HOLE in the middle.
• Heat a pan with oil for deep frying. I PREFER NON STICK PAN than a normal wok. Once hot, add the vada and then make the FLAME  MEDIUM LOW. This step is very important else results in an inner uncooked neyy vadas.
• Flip and Fry on a MEDIUM LOW FLAME UNTIL GOLDEN. Do not fry in high heat. Fry in batches.
•  When done, DRAIN to a plate and immediately put them in warm SUGAR SYRUP FOR 5 MINUTES  or until the next batch is ready. (you can heat the sugar syrup for a minute if it is cooled)
• Then TRANSFER it to the plate and set aside to cool down and serve. 
• Can be refrigerated for 2-3 days. 
• You can check my other recipe for Neyvada with whole egg - Neyvada recipe with egg