SINGAR JI MITHAI (Sindhi SEV barfi ) - DIWALI SPECIAL

I am a fan of indian sweets , and to be precise typical sindhi mithai . Sev ki barfi or singar ji mithai is one of the most loved Sindhi recipes. It is a traditional sweet which is quite easy to make. You also make it from the most unlikely savory ingredient Sev . This recipe is a family favorite. This recipe requires only 4 major ingredients that is milk , mawa , sugar and sev. A very delicious yet simple preparation.

We have grown up eating this sweet. My mom taught me this beautiful delicacy and i am proud to be making it the way her mithai turned out. Making this a wonderful trip down memory lane, as every DIWALI this is a mandatory sweet preparation .

Recipe :

(Makes 1.5 kg mithai )

Ingredients:

• 1 & 1/2 cup unsalted sev
• 1 cup Mawa/khoya
• 1 cup Sugar
• 1 cup Milk + Water (50 :50 ratio)
• 1/4 tsp cardamom powder
• 8-10 pistachios Chopped
• 5-6 almond Chopped
• 1 tsp rose essence
• 1 tbsp kesar/ saffron strands
• 2 tsp Ghee
• Few dried rose petals

Method:

• Heat a big pan , add milk+water mix,  boil for 5 min on low flame
• Then add sugar , rose essence , cardamom powder and cook for 2-3 min on medium flame
• Then add mawa and stir it for 2-3 min on medium flame.
• Then add kesar and unsalted sev .
• Mix it well on low flame cook for 2-3 min but do not mix vigorously as the sev will break .
• In the end add 1 and half tsp of ghee then mix it very gently and switch off the flame.
• Now cover it and keep aside for 15 min in the same pan.
• Then take a plate/cake tin , grease with 1/2 tsp ghee and take out all the sev mithai on the plate.
• Set properly all over the plate then spread chopped almond and pistachios and rose petals.
• Let it cool for 2-3 hours and then cut into small squares and serve.

Notes:

The texture of this mithai is usually soft and moist , it will not be dry - so carefully take out the pieces from the plate once it is nicely cool and set.

Store it in an air tight container - stays fresh for 3 -4 days .