Singhar ji Mithai | Sindhi Sev Barfi

Singhar ji Mithai | Sindhi Sev Barfis is a delicious Sindhi sweet made with gram flour vermicelli, khoya and sugar.

Sindhi Cuisine is from Sindh, Pakistan and we have some unique and amazing recipes. This cuisine is famous for its Sindhi Kadhi Chawar and Sai Bhaji. We also have a long list of sweets that are delicious, as well as quick to prepare. Nariyal ji Mithai, and Mohanthal are some of the common mithais. We also have some unique mithai’s like Qatal au Anjeer ji Mithai (Date and Fig Fudge ), Pista Barfi and of course this Singhar ji Mithai, which is delicious, and a favourite among many families. And if you are looking for more, then check a complete list under A to Z Sindhi Sweets.

What is Singhar?

Singhar is the Sindhi name for Gram flour vermicelli. It is the same as Sev. For this mithai, we use salt-free sev, which is easily available in farsaan shops. If you can’t procure it, then feel free to make it at home. You can follow this recipe, but minus the condiments and salt.

What is Khoya?

Khoya is a popular Indian dairy product. It is also called mawa, khoa, palgova, kava, etc. It is made of either dried whole milk or milk thickened by heating in an open iron pan. It is the base of many Indian sweets, so generally, we use store-bought Khoya. If you want to make it at home, there is an Instant version of making Khoya which is actually very simple and quick. Always remember khoya has a shelf life of 2-3 days at room temperature and for a week under refrigeration.

Ingredients required to make Singhar ji Mithai | Sindhi Sev Barfi

Singhar | Sev: I have used store-bought sev, but you can make it at home too. Remember, the Sev should be salt-free.

Khoya / Mawa: khoya is easily available in the Dairy section of a supermarket. If you wish to make it at home, reduce milk till it solidifies and becomes a lump.

Milk: I have used full-fat milk, but you can use low fat too. You can substitute milk with water also.

Sugar: The recipe requires 300 gms sugar, which is a little extra for my family, so I cut it down to about 50 gms. I have also tried to substitute jaggery and the taste is fantastic.

Nuts: I have garnished the mithai with slivered almonds and pistachios. Dried rose petals or silver warq add on to make it look exotic.

Cardamom Powder: Use a generous pinch.

Food Colour or Saffron: Yellow food colour gives the mithai a beautiful colour, but I have used saffron. It adds to the colour as well as the flavour.

How to make Singhar ji Mithai | Sindhi Sev Barfi

Soak the saffron in warm water, after a few minutes of soaking grind to a smooth paste.

Put the sugar in a pan with milk on high heat. Alternatively, you can use water too. Boil till the sugar dissolves and forms a syrup of one thread consistency. ( Test check – hold a drop of cooled syrup between your thumb and forefinger and gently pull them apart: a thread should be formed. )

Reduce the heat, and add khoya. Stir till well blended.

Now add cardamom powder and dissolved saffron. Mix well.

Add the sev, and keep stirring till the mixture leaves the sides of the pan. Remove from heat and mix in the Rosewater.

Spread the mixture on a greased tray or thali. Level the surface and garnish with nuts and dried rose petals or warq.

Set aside for a minute 30 minutes or till it reaches room temperature. Cut into pieces and store in an airtight container.

Singhar ji Mithai | Sindhi Sev Barfi

Storage Suggestions

Sev Barfi tastes best on the day it is prepared. Of course, we can store the mithai.

Since we use khoya in this Barfi, we can store this sweet only for 2-3 days at room temperature. At times I refrigerate the sweet and it lasts for 5-6 days.

Singhar ji Mithai | Sindhi Sev Barfi

Some Popular Sindhi Sweets

Sindhi Khorak

Gheeyar

Dothee

Atey ja Ladu

This is an updated post with better pictures and content.

Singhar ji Mithai | Sindhi Sev Barfi

Singhar ji Mithai | Sindhi Sev Barfis is a delicious Sindhi sweet made with gram flour vermicelli, khoya and sugar.
Course Indian Sweet
Cuisine Indian Cuisine, Sindhi Cuisine
Keyword Indian Sweet
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Author Vaishali Sabnani

Equipment

  • Pan / Kadai / Wok

Ingredients

  • 300 gms Unsalted Sev
  • 300 ml Milk
  • 250 gms Sugar
  • 250 gms Khoya
  • Cardamom Powder
  • Saffron
  • Rose water / essence
  • Almonds
  • Pistachios
  • Dried Rose Petals

Instructions

  • Soak the saffron in warm water, after a few minutes of soaking grind to a smooth paste.
  • Put the sugar in a pan with milk on high heat. Alternatively you can use water too. Boil till the sugar dissolves and forms a syrup of one thread consistency. ( Test check – hold a drop of cooled syrup between your thumb and fore finger and gently pull them apart : a thread should be formed. )
  • Reduce the heat , add khoya. Stir till well blended.
  • Now add cardamom powder and dissolved saffron . Mix well.
  • Add the unsalted sev and keep stirring till the mixture leaves sides of the pan.
  • Remove from heat , and mix in the rose water.
  • Spread the mix on a greased tray.
  • Level the mix , garnish with almonds , pistachios, rose petals.
  • Set aside for a minute 30 minutes or till it reaches room temperature.
  • Cut into pieces and store in a airtight container.

Notes

It is difficult to get unsalted sev, but you can make it at home. It can be made 2-3 days in advance. It will be a breeze to prepare the mithai.
Khoya is generally available at all supermarkets in the dairy section. However, you can also make Homemade Instant Khoya or substitute with unsalted Ricotta.
I have made this mithai with jaggery too and it tastes just as good. If you want you can substitute sugar with jaggery. The quantity remains the same.
Make sure to consume the mithai within 2-3 days. I normally refrigerate after a day and remove the required quantity an hour before consuming.
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3 thoughts on “Singhar ji Mithai | Sindhi Sev Barfi”

  1. OMG this is yum! A sweet with unsalted sev. This looks delicious and I would love to try this. I love all your pictures as usual.

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