How to make Sev Burfi - A Sindhi favourite, Singhar ji Mithai as it is traditionally known, is popular with just about everyone else as well.

This recipe is from the book Mithai.

Main Ingredients : Unsalted sev (अनसाल्टेड सेव), Khoya/mawa (खोवा / मावा)

Cuisine : Sindhi

Course : Mithais

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Sev Burfi

Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to. 
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India. 
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.

You can also find more Mithais recipes like Kesar Pista Phirni, Sohan Halwa, Khajur Dryfruit ki Barfi, Mysore Pak.

Sev Burfi Recipe Card

Sev Burfi
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Prep Time : 1.30-2 hour

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Sev Burfi Recipe

  • Unsalted sev 250 grams

  • Khoya/mawa 500 grams

  • Sugar 1 cup

  • Milk 2 teaspoons

  • Yellow food colour a few drop

  • Milk 1 cup

  • Rose essence 3-4 drops

  • Pistachios chopped 10-12

  • Almonds chopped 10-12

  • Cashewnuts chopped 10-12

Method

Step 1

Cook the sugar with one and a half cups of water in a non-stick pan, stirring till the sugar melts.

Step 2

Add the milk, collect the scum which rises to the surface with a ladle, and discard. Add the food colour and mix. Lower the heat and add the sev. 

Step 3

Mix gently so that the sev does not get mashed.

Step 4

Add the khoya and mix. Add the milk and cook till the mixture thickens.

Step 5

Add the rose essence and mix. Add half the pistachios, almonds and cashew nuts, and mix gently.

Step 6

Grease a six-by-eight-inch aluminium tray and pour the mixture into it. Level the surface and sprinkle the remaining pistachios, almonds and cashew nuts.

Step 7

Set aside to cool. When completely cold, cut into squares and serve.

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