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.
Servings 4
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.