Sindhi Sev Barfi | Singhar ji mithai | Sindhi singer ji mithai | How to make Sindhi Singhar ji mithai with step by step instructions

A Sindhi mithai preparation ready under 20 minutes, Sindhi Sev Barfi | Singhar ji mithai is a popular sweet delicacy made of unsalted sev (known as Singhar in Sindhi language), khoya /mawa and sugar syrup.

Garnished with chopped pistachio, almonds and decked up with silver warq it’s irresistible to stop at one piece.

It’s a perfect mithai to prepare at home with easy to find simple ingredients on special or festive occasions.

A word about Sindhi Cuisine before making Sindhi Sev Barfi | Singhar ji mithai

Sindhi Cuisine is from Sindh, Pakistan and it consists of some unique and amazing recipes. This cuisine is famous for its Sindhi Koki, Sindhi basar wari koki (onion flatbread), Sindhi kadhi chawar and Sai bhaji.

There is a long list of sweets that are delicious, as well as quick to prepare. Do check out the blog for more Indian mithai/sweets recipes.

What is Singhar in Sindhi Sev Barfi | Singhar ji mithai?

In Sindhi language Singhar means gram flour vermicelli (besan ki Sev). It’s generally used as a savoury snack. For this mithai, we need to use salt-free sev, which is easily available across all farsan shops.

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Sindhi Sev Barfi | Singhar ji mithai

A Sindhi mithai preparation ready under 20 minutes, Sindhi Sev Barfi | Singhar ji mithai is a popular sweet delicacy made of unsalted sev (known as Singhar in Sindhi language), khoya /mawa and sugar syrup. Garnished with chopped pistachio, almonds and decked up with silver warq it's irresistible to stop at one piece.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: Mithai

Cuisine: Sindhi, Indian

Keyword: sev barfi, sev ki mithai, sindhi sev barfi, sindhi Singhar ji mithai, Traditional sindhi mithai

Servings: 14 Pieces

Author: Lata Lala

Ingredients

• 250 ml milk preferably full cream
• 150 to 200 gms khoya crumble it with fingers
• 250 gms plain thick sev unsalted
• 200 gms sugar
• 1 Cup Water
• 1/2 tsp rose essence
• 1 tsp elachi powder
• 8-10 strands kesar soaked in warm milk
• 2 tbsp ghee

For Garnish

• 8-10 finely chopped pistachios
• 8-10 Almonds slivered
• Silver vark

Instructions

• Take a heavy bottom pan, add water and sugar. Cook till sugar syrup reaches 1 string consistency.
• After that, on slow flame add khoya/mawa, keep stirring constantly to mix well. Once it's melted, add milk.
• After a while, you will see the mixture becomes little thick and creamy.
• It's time to add elachi powder, rose essence, milk soaked saffron/kesar for beautiful golden hue.
• Now add the unsalted sev and gently mix making sure not to break it. Cover and let it absorb milk-mawa/khoya - sugar mixture very well.
• In the last add ghee for the glossy look. Mix gently, switch off the flame.
• Let it rest in the pan covered for 15 minutes and soak all the liquid
• Now place a parchment paper on round or square baking tin/thali/glass dish. Brush this with ghee. Transfer the cooked mithai in it.
• Garnish with slivered pistachio and almonds. With the help of greased backside of steel bowl, press lightly over the mithai to even it. Apply silver warq over it.
• Let it cool down completely. Cut into desired shape and enjoy......

Notes

1. It is mandatory to use unsalted sev to make this barfi.

2. This sev barfi turns out soft in texture.

3. You may reserve 2 tsp khoya from the given quantity for garnish once the mithai is ready.

4. You can add few slivered pistachios and almonds along with sev in the milk.

5. Applying silver Vark over mithai is optional.

6. Make this mithai in small quantity as this tastes delicious if eaten fresh.

Step by step instructions and pictorial presentation to make Sindhi Sev Barfi | Singhar ji mithai

Take a heavy bottom pan, add water and sugar. Cook till sugar syrup reaches 1 string consistency.

After that, on slow flame add khoya/mawa, keep stirring constantly to mix well. Once it’s melted, add milk. After a while, you will see the mixture becomes little thick and creamy.

It’s time to add elachi powder, rose essence, milk soaked saffron/kesar for beautiful golden hue.

Now add the unsalted sev and gently mix making sure not to break it. Cover and let it absorb milk-mawa/khoya – sugar mixture very well.

In the last add ghee for the glossy look. Mix gently, switch off the flame.

Let it rest in the pan covered for 15 minutes and soak all the liquid.

Now place a parchment paper on round or square baking tin/thali/glass dish. Brush this with ghee. Transfer the cooked mithai in it.

Garnish with slivered pistachio and almonds. With the help of greased backside of steel bowl, press lightly over the mithai to even it. Apply silver warq over it.

Let it cool down completely. Cut into desired shape and enjoy……

Notes

1. It is mandatory to use unsalted sev to make this barfi.

2. This sev barfi turns out soft in texture.

3. You may reserve 2 tsp khoya from the given quantity for garnish once the mithai is ready.

4. You can add few slivered pistachios and almonds along with sev in the milk.

5. Applying silver Vark over mithai is optional.

6. Make this mithai in small quantity as this tastes delicious if eaten fresh.

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