Singhar ji Mithai
A traditional Sindhi sweet made from unsalted chickpea flour noodles (sev) and rich milk solids (khoya/mawa). This unique barfi boasts a soft, slightly grainy texture and a delicate cardamom flavor, making it a beloved treat for festivals and special occasions.
For 8 servings
6 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Setting Tray
- b.Grease an 8x8 inch tray or thali generously with ghee and set it aside.
- c.Lightly crush the unsalted sev with your hands into smaller pieces. Avoid turning it into a powder; some texture is desirable.
- 2
Step 2
- a.Roast the Mawa
- b.Heat 1 tbsp of ghee in a heavy-bottomed pan or kadai over low-medium heat.
- c.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.
- d.Remove the roasted mawa from the pan and keep it aside.
- 3
Step 3
- a.Make the Sugar Syrup
- b.In the same pan, combine the sugar and 120 ml of water.
- c.Bring the mixture to a boil over medium heat, stirring until the sugar dissolves completely.
- d.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.
- 4
Step 4
- a.Combine the Ingredients
- b.Once the syrup is ready, reduce the heat to the lowest setting.
- c.Add the milk and cardamom powder, mixing well.
- d.Immediately add the roasted mawa. Stir vigorously to break down any lumps and ensure it is fully incorporated into the syrup.
- 5
Step 5
- a.Add Sev and Set the Mithai
- b.Add the crushed sev and the remaining 1 tbsp of ghee to the pan.
- c.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.
- d.Working quickly, transfer the entire mixture to the greased tray.
- 6
Step 6
- a.Garnish, Cool, and Cut
- b.Using a spatula, spread the mixture evenly across the tray.
- c.Sprinkle the slivered pistachios and almonds over the top and gently press them down so they adhere to the surface.
- d.Allow the mithai to cool and set at room temperature for at least 2-3 hours, or until completely firm.
- e.Once set, use a sharp knife to cut into squares or diamond shapes. Carefully remove the pieces and serve.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The one-string consistency of the sugar syrup is the most critical step. If undercooked, the barfi won't set; if overcooked, it will become hard and crumbly.
- 2Use only plain, unsalted sev (often called nylon sev). Spiced sev will clash with the sweet flavor profile.
- 3Roast the mawa on low heat to prevent it from burning, which would impart a bitter taste to the final dish.
- 4Once you add the sev, the mixture thickens and sets very quickly. Be prepared to transfer it to the tray immediately to ensure an even layer.
- 5For a richer flavor, you can use fresh, homemade mawa.
- 6Ensure the mithai is fully cooled and firm before cutting to achieve clean, sharp edges.
Adapt it for your goals.
Flavor Enhancement
Add 1/2 teaspoon of rose water or a few strands of saffron (soaked in a tablespoon of warm milk) to the sugar syrup for a different aroma and flavor.
Sweetener AlternativeSweetener Alternative
Replace white sugar with an equal amount of powdered jaggery for a more rustic, earthy flavor. Note that this will result in a darker-colored mithai.
Nut VariationNut Variation
Use other nuts like cashews for garnish, or add 2-3 tablespoons of finely chopped nuts directly into the mixture along with the sev for extra crunch.
Why this is on our healthy list.
Instant Energy Source
The combination of sugar, ghee, and carbohydrates from sev provides a quick boost of energy, making it a popular festive treat to combat fatigue.
Rich in Calcium and Protein
Mawa (khoya) and milk are excellent sources of dairy-based calcium and protein, which are essential for maintaining strong bones and muscle health.
Source of Healthy Fats
Ghee, almonds, and pistachios provide beneficial fats, including monounsaturated fats, which are important for overall health when consumed in moderation.
Frequently asked questions
Singhar, also known as sev, are fine, crispy noodles made from chickpea flour (besan). For this recipe, it is crucial to use the plain, unsalted variety, often labeled as 'nylon sev'.