Singhar ji Mithai

1. 1
   prep · ~15 min

   Make the dough for the pastry shell.

   1.Add 2 cups all-purpose flour and 4 tbsp ghee to a mixing bowl.

   2.Rub the ghee into the flour with your fingertips until it resembles breadcrumbs.

   3.Gradually add cold water, a little at a time, and knead into a stiff, smooth dough.

   4.Cover the dough with a damp cloth and rest for 15 minutes.

   TIPA stiff dough ensures the singhar stay crisp and don't absorb too much oil.
2. 2
   roast · ~10 min

   Prepare the mawa filling.

   1.In a heavy-bottomed pan, dry roast 1/4 cup semolina on low heat until aromatic (2 minutes). Set aside.

   2.In the same pan, add the crumbled mawa and roast on low heat until it softens and releases a nutty aroma (4-5 minutes).

   3.Remove from heat and let it cool slightly.

   4.Mix in the roasted semolina, slivered almonds, pistachios, and crushed cardamom seeds.

   TIPDon't brown the mawa — just warm it until it's pliable and fragrant.
3. 3
   boil · ~6 min

   Make the sugar syrup.

   1.Combine 1.5 cups sugar with 3/4 cup water in a saucepan.

   2.Bring to a boil, stirring until the sugar dissolves.

   3.Add lemon juice and saffron water. Simmer for 5 minutes until slightly sticky.

   4.Keep the syrup warm on the lowest heat.

   TIPThe syrup should be of one-string consistency — when you pull a drop between your thumb and finger, it forms a single thread.
4. 4
   prep · ~15 min

   Shape the singhar.

   1.Divide the rested dough into 12 equal portions and roll each into a smooth ball.

   2.Roll each ball into a thin oval or circle, about 4 inches in diameter.

   3.Place a generous spoonful of the mawa filling in the center of each rolled disc.

   4.Fold the disc over to form a half-moon or crescent shape.

   5.Press the edges firmly and crimp with a singhar mould or fork to seal tightly.

   TIPEnsure the edges are completely sealed, otherwise the filling will leak into the hot oil.
5. 5
   fry · ~8 min

   Deep fry the singhar until golden.

   1.Heat oil in a kadai over medium-low heat.

   2.Slip 2-3 singhar gently into the hot oil.

   3.Fry slowly, turning occasionally, until they are a deep golden-brown and crisp (6-8 minutes).

   4.Drain on paper towels for a minute.

   TIPFrying on low to medium heat is crucial — it allows the pastry to cook through and become flaky without burning.
6. 6
   mix · ~3 min

   Soak the fried singhar in sugar syrup.

   1.Immediately drop the hot, drained singhar into the warm sugar syrup.

   2.Let them soak for 2-3 minutes, turning once so they are evenly coated.

   3.Remove from syrup and place on a wire rack or plate to set slightly.

   TIPThe singhar must be hot when they go into the syrup so they absorb it well.
7. 7
   garnish

   Garnish and serve.

   Sprinkle any remaining silvered nuts or a few saffron strands on top of the syrup-glazed singhar. Let them cool completely before serving so the outer shell becomes wonderfully crisp while the center stays soft.

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