This Sev Usal Recipe is a delicious semi-homemade Indian spiced soup that’s perfect for large gatherings or a quick meal.
It comes together rather quickly with store-bought vegetarian soups such as minestrone or vegetable barley . Top it with crispy sev packets (bhujia), cilantro, tomatoes, and onions to make it a delicious hearty Indian meal.
IDEAS- Perfect for gatherings! Keep it warm in a slow cooker or Instant Pot and let everyone add their own toppings for personalization.
- Ingredients
- Cooking Instructions
- Love Indian Spiced Soups? Give these a try!
- Top Tips
- 📖 Recipe
- Common Questions
- 💬 Community
Ingredients
Sev Usal Ingredients
- choice of vegetable soup - pick your favorite! (I like to use Annie’s Vegetable Barley soup or Annie’s Minestrone Soup now, but I grew up eating Cambells vegetable soup and chopped the vegetables small. )
- cumin seeds
- water, oil, salt
- asafoetida
- red chili powder
- garam masala
Sev Usal Toppings
- crispy sev (bhujia) - store bought sev packet s work great!
- lemon juice
- onions
- tomatoes
- cilantro
- spicy chutney - optional (mix of green chili blended with salt, oil, and water)
- sweet chutney - optional (mix of apple butter, water, cumin powder, salt, and red chili powder)
Cooking Instructions
In a small pot heat some oil and add the cumin seeds. Once they pop add the asafoetida and the canned soup.
Add red chili powder, garam masala, and mix it well. Let come to a simmer.
Once it reaches a simmer add tomatoes and cilantro. Keep warm until ready to serve.
Pour into a bowl and add your favorite toppings.
Love Indian Spiced Soups? Give these a try!
- Manchow Soup
- Daal Dhokli
- Ragda Pattice
- Vegetarian Chili
Top Tips
- Grab extra sev packets when purchasing because this recipe tastes great with an extra serving!
- Add garlic and ginger for extra flavor
- Top with chopped chili peppers for more spice
More vegetarian recipes…
- Creamy Tahini Pasta
- Gulab Jamun Cupcakes
- Paneer Butter Masala Recipe (Paneer Makhani)
- Lemon Herb Tahini Sauce
📖 Recipe
Easy Sev Usal
Equipment
- ▢ Large Pot for the Soup
- ▢ Ladle for serving
- ▢ can opener
- ▢ Cutting Board and Knife
Ingredients1x2x3x
- ▢ ¼ cup chopped tomato
- ▢ ⅛ cup chopped cilantro
- ▢ 1 teaspoon cumin seeds
- ▢ 14 oz vegetable soup of choice (I like vegetarian minestrone or barley and vegetable soups, but feel free to use any kind you like)
- ▢ pinch garam masala (more or less)
- ▢ pinch hing (asafaetido)
- ▢ red chili powder, to taste
- ▢ salt, to taste
- ▢ oil
Toppings
- ▢ ⅛ cup fresh cilantro, finely chopped
- ▢ 1 cup crispy sev (bhujia), store bought sev packets work great!
- ▢ ¼ cup tomatoes, diced
- ▢ ¼ cup onions, diced
- ▢ lemon juice
- ▢ chopped chili peppers (optional)
- ▢ sweet chutney (optional)
- ▢ spicy chutney (optional)
Instructions
- Prep the topping ingredients by chopping tomatoes, onions, cilantro, and make the chutney (optional). Prep the sev by opening the bag.
- Open the cans of soups.
- Heat a pot with some oil and add cumin seeds. Let them pop and then add a pinch of hing.
- Gently pour the soup into the pot. Add water if you prefer a thinner consistency (I like to keep it thick and hearty).
- Add garam masala and red chili powder. Let the soup come to a simmer.
- Add chopped tomatoes and cilantro to the pot. Mix it together.
- Keep the soup warm until ready to serve.
- Top with a squeeze of lemon juice, chopped tomatoes, onions, cilantro, chili peppers, and handfuls of crispy sev.
- Enjoy!
Notes
Nutrition
Common Questions
It is vegan, dairy-free, and gluten-free when using the right ingredients. Which means, it meets most allergen-friendly guidelines.
A base made with a pea soup and topped with fresh ingredients along with a heaping serving of crispy sev/bhujia.
Simply do not add those ingredients to the dish.
Easy Sev Usal
Equipment
- Large Pot for the Soup
- Ladle for serving
- can opener
- Cutting Board and Knife
Ingredients
- ¼ cup chopped tomato
- ⅛ cup chopped cilantro
- 1 teaspoon cumin seeds
- 14 oz vegetable soup of choice (I like vegetarian minestrone or barley and vegetable soups, but feel free to use any kind you like)
- pinch garam masala (more or less)
- pinch hing (asafaetido)
- red chili powder, to taste
- salt, to taste
- oil
Toppings
- ⅛ cup fresh cilantro, finely chopped
- 1 cup crispy sev (bhujia), store bought sev packets work great!
- ¼ cup tomatoes, diced
- ¼ cup onions, diced
- lemon juice
- chopped chili peppers (optional)
- sweet chutney (optional)
- spicy chutney (optional)
Instructions
- Prep the topping ingredients by chopping tomatoes, onions, cilantro, and make the chutney (optional). Prep the sev by opening the bag.
- Open the cans of soups.
- Heat a pot with some oil and add cumin seeds. Let them pop and then add a pinch of hing.
- Gently pour the soup into the pot. Add water if you prefer a thinner consistency (I like to keep it thick and hearty).
- Add garam masala and red chili powder. Let the soup come to a simmer.
- Add chopped tomatoes and cilantro to the pot. Mix it together.
- Keep the soup warm until ready to serve.
- Top with a squeeze of lemon juice, chopped tomatoes, onions, cilantro, chili peppers, and handfuls of crispy sev.
- Enjoy!
Notes
Nutrition
Recipe Courtesy of The Curry Mommy
This Gulab Jamun Cupcake recipe is a fusion Indian dessert that is semi-homemade with Betty Crocker’s Butter Pecan cake mix and a delicious Indian spiced frosting.
My Mom tested this desi + southern recipe from start to finish and it was approved by family and friends. Making it absolutely failproof and delicious.
Make it for - Diwali, Navratri, Birthdays…
Need more Indian dessert ideas? Give my fig and cashew shake a try.
- Ingredients
- Preparation
- Equipment Needed
- Storage
- Top Tips
- Common Questions
- 📖 Recipe
- 💬 Community
Ingredients
- Gulab Jamun - Make your own or buy them ready made
- Betty Crocker Butter Pecan Cake Mix - I have had great luck finding it at Walmart. The ingredients listed on the box will be needed to make the cake.
- Almond Flour (can substitute with crushed pecans or add both)
- Slivered or crushed almonds - As a topping
- Food Coloring - To color the almonds and add a visual appearance
- Betty Crocker Whipped Vanilla Frosting - substitute with your favorite
- Cool Whip
- Saffron + Hot Water (optional)
Preparation
There are three steps to the process.
- Make the Gulab Jamun
- Bake the gulab jamun cupcakes
- Frost the cupcakes.
The first (gulab jamuns) can be done a few days in advance or they can be bought pre-made from Indian grocery stores.
For the Gulab Jamuns
Make the gulab jamun according to the Gits Gulab Jamun packaged directions. The jamuns can be made a few days in advance and refrigerated in a simple syrup.
Betty Crocker Cake
Combine the ingredients and prep the Betty Crocker Butter Pecan Cake Mix. Mix in the almond flour. Adding the eggs is optional.
Place the cupcake molds in the pan. Put in about 1 tablespoon of cake batter. Gently place a gulab jamun on top of the batter.
Add additional cake batter on top and bake the cupcakes per packaged instructions and then let them cool completely before frosting.
For the Frosting
- Combine the whipped frosting with cool whip and add the saffron (if using).
- Whisk the ingredients together
- Place the frosting in a ziplock bag
- Cut the corner of the bag so that the frosting can be easily applied on top of the cupcakes.
- Frost each cupcake
Tip - Add a drop of food coloring to the slivered almonds and place a few on top of the cupcakes for decor. This will give a better visual on what is inside of the the Indian dessert.
Equipment Needed
- Cupcake Baking Pan
- Cupcake Wrappers
- Large Bowl - to make the cake batter in
- Bowl - to mix/whip the frosting in
- Whisk - to mix the batter for the cake
- Spoon - to pour batter into cupcake molds
- Ziplock Bag - for frosting
- Scissors - to cut the Ziplock bag
- Oven Mits
- Pot Holders
- Storage Container - I use foil trays with clear wrapping on top or large tupperware containers.
If making homemade gulab jamun, then you will need…
- Large Bowl to mix the Gulab Jamun batter in
- Whisk - to mix the batter
- Frying Wok and Skimmer - for the gulab jamun
- Big Pot - For syrup and soaking the gulab jamun
Storage
Refrigeration - The Gulab Jamun, inside of the cupcake, will dry the longer they are stored, so I recommend refrigerating them no more than 2-3 days.
Foil Trays- I line the gulab jamun cupcakes in a foil tray and cover it with clear plastic wrap.
Top Tips
- Buy readymade gulab jamun to cut the cooking time in half.
- Keep the gulab jamun whole- I recommend keeping them whole in the middle of the cupcake versus cutting it into small chunks.
- Use a pipet with simple syrup for presentation and more sweetness.
Love desserts? Give these recipes a try!
- 6 Fall Favorite Coffee and Tea Drinks!
- Pumpkin Coffee Cake with Cream Cheese and Streusel
- Sooji Sheera- a Sweet Halva Recipe
- Eggless Chocolate Chip Brownies (V and GF)
Common Questions
A cake that includes gulab jamun as an ingredient.
Yes, It is deep-fried sweet dough that is soaked in simple syrup. The syrup can be flavored with rose water, cardamom, cinnamon, or cloves.
Simply eliminate the ingredient.
📖 Recipe
Gulab Jamun Cupcakes
Equipment
- ▢ Cupcake Baking Pan
- ▢ Cupcake wrappers
- ▢ Large Bowl - to make the cake batter in
- ▢ Large Bowl - to mix the Gulab Jamun batter in
- ▢ Large Bowl- to mix frosting in
- ▢ Whisk- to mix the batter for the cake and gulab jamun mix
- ▢ Spoon- to pour batter into cupcake molds
- ▢ Frying Wok and Skimmer- for the gulab jamun
- ▢ Big Pot - For syrup and soaking the gulab jamun
- ▢ Ziplock Bag - for frosting
- ▢ Scissors to cut the Ziplock bag
- ▢ Oven Mits
- ▢ Pot Holders
Ingredients1x2x3x
Cake Batter
- ▢ 1 box Butter Pecan Cake, Betty Crocker Brand + ingredients to make the cake batter mix (can substitute with spice cake mix)
- ▢ 2 tablespoon almond flour
- ▢ 1 tablespoon crushed pecans (optional)
Frosting
- ▢ 16 oz vanilla frosting, Betty Crocker brand
- ▢ 4 oz Cool Whip
- ▢ 2 strands of saffron mixed with 1 teaspoon of hot water (optional)
Toppings
- ▢ ¼ cup slivered almonds (can substitute with pecans)
- ▢ 1-2 drops food coloring of choice
Gulab Jamun
- ▢ 1.7 oz Gits Gulab Jamun Mix (half of the 3.5oz package), substitute with readymade gulab jamun.
Instructions
Making the Frosting
- In a small bowl, mix 1 teaspoon of hot water with 2 strands of saffron and set it aside.
- In a large bowl, combine Cool Whip and frosting together. Mix it well.
- Pour in the saffron mixture, mix, and then scoop frosting it into a Ziplock bag.
- Refrigerate until ready to use.
- Mix the slivered almonds with 1-2 drops of food coloring. Set it aside.
Gits Gulab Jamun (can be made ahead of time or purchase ready made ones)
- Make the Gits Gulab Jamun according to the packaged directions but be sure to make small round balls before frying. (I like to make them smaller than average so the cupcake is not overpowered by the gulab jamun)
- Set them aside after making them in the sugar syrup or refrigerate until ready to use.
Cake Batter
- Make the butter pecan cake batter per packaged instructions (egg can be eliminated- no substitute needed).
- Add almond flour and/or crushed pecans to the batter for extra texture and taste.
Making the Cupcakes (makes about 24-30)
- Place the cupcake papers in the cupcake pan.
- Pour in one tablespoon of batter into each cupcake mold.
- Place a gulab jamun into each cupcake.
- Top it with more cake batter until the gulab jamun is fully covered.
- Bake per package instructions.
- Cool the cupcakes completely before frosting.
Frosting the Cupcakes
- Cut a small hole in the corner of the ziploc bag with frosting, using scissors, and frost the cupcakes.
- Top with food colored almonds. Want to kick it up a notch? 1. Add a pinch of crushed gulab jamun on top 2. Decorate with simple syrup inside of a pipet on top of each cupcake.
