How to make Varo -

A Sindhi specialty – a simple sweet which is so very comforting.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ghee (घी), Sugar (चीनी)

Cuisine : Sindhi

Course : Mithais

For more recipes related to Varo checkout Papaya Halwa, Fried Modak -SK Khazana. You can also find more Mithais recipes like Soji Appam Kharpoli Pista Surprise Ganne ki Kheer - SK Khazana


Varo Recipe Card


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.

Prep Time : 21-25 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Varo Recipe

  • Ghee 1 tablespoon

  • Sugar 1 cup

  • Dried coconut ( khopra) sliced 1 medium

  • Poppy seeds (khuskhus/posto) 2 tablespoons

  • Green cardamom powder ½ teaspoon

  • Mixed nuts (almonds, pistachios, cashewnuts), sliced 1 cup


Step 1

Heat ghee in a non-stick pan. Add sugar and cook till it caramelizes and turns a light brown.

Step 2

Add nuts, coconut, poppy seeds and cardamom powder, mix well till the nuts are coated well with the caramelised sugar. Pour this mixture on the back of a thali.

Step 3

Using the flat side of a katori, flatten the mixture into a thick chapatti. This has to be done very quickly as the mixture begins to harden as soon as it is removed from heat.Set aside for some time to set.

Step 4

Break into pieces and serve or store in an airtight container.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.