Singhar ji Mithai

Roast the Mawa

• Heat 1 tbsp of ghee in a heavy-bottomed pan or kadai over low-medium heat.
• Add the crumbled mawa and sauté for 3-4 minutes, stirring continuously until it loosens, becomes aromatic, and slightly changes color. Do not let it brown.
• Remove the roasted mawa from the pan and keep it aside.

Make the Sugar Syrup

• In the same pan, combine the sugar and 120 ml of water.
• Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
• Cook the syrup for 5-7 minutes, until it reaches a 'one-string consistency'. To test, take a small drop of syrup on a spoon, let it cool slightly, then touch it between your thumb and forefinger. A single, continuous thread should form when you gently pull them apart.

Combine the Ingredients

• Once the syrup is ready, reduce the heat to the lowest setting.
• Add the milk and cardamom powder, mixing well.
• Immediately add the roasted mawa. Stir vigorously to break down any lumps and ensure it is fully incorporated into the syrup.

Add Sev and Set the Mithai

• Add the crushed sev and the remaining 1 tbsp of ghee to the pan.
• Mix everything quickly and thoroughly. Cook for just 1-2 minutes, stirring constantly, until the mixture thickens and starts to pull away from the sides of the pan.
• Working quickly, transfer the entire mixture to the greased tray.

Garnish, Cool, and Cut

• Using a spatula, spread the mixture evenly across the tray.
• Sprinkle the slivered pistachios and almonds over the top and gently press them down so they adhere to the surface.
• Allow the mithai to cool and set at room temperature for at least 2-3 hours, or until completely firm.
• Once set, use a sharp knife to cut into squares or diamond shapes. Carefully remove the pieces and serve.