Sev burfi or Singhar ji mithai

Name: Sev burfi or Singhar ji mithai
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 250 gms unsalted sev; 200 gms whole milk; 1 cup milk; 2 cups milk powder; 4 tbsp ghee; 1 tsp rose essence; 2 drops yellow food colour; 1 tsp elaichi powder; 200 gms powdered sugar; 2 tsp Blanched pistachios; 2 tsp Almonds; as per need Few strands saffron soaked in warm milk

Aparna Keswani @aparna_2511

Hi friends!
#JRC2
Sev burfi or Singhar ji mithai is the most popular Sindhi mithai.No function is complete without it! Made with unsalted sev and homemade mawa.

Aparna Keswani @aparna_2511

Hi friends!
#JRC2
Sev burfi or Singhar ji mithai is the most popular Sindhi mithai.No function is complete without it! Made with unsalted sev and homemade mawa.

Saved

Ingredients

45minutes

4 servings

250 gmsunsalted sev
200 gmswhole milk
1 cupmilk
2 cupsmilk powder
4 tbspghee
1 tsprose essence
2 dropsyellow food colour
1 tspelaichi powder
200 gmspowdered sugar
2 tspBlanched pistachios
2 tspAlmonds
as per needFew strands saffron soaked in warm milk

Saved

Steps

45minutes

1

First make mawa by heatindg a thick bottomed pan,add ghee, milk powder and 1cup milk. Continue thickening the mixture on medium flame till a thick mass is formed.
2

Heat a thick bottomed pan, add 2tbsp ghee, milk and mawa,reserving 2tbsp mawa for adding it later.. Cook on a medium flame till well blended. Add sugar and keep stirring till sugar is dissolved completely.
3

Add saffron milk, colour and elaichi powder. After a minute add unsalted sev and cook for 3minutes and switch off the gas. The mixture will be quite moist.
4

Add the left over mawa and cover and keep it for 30minutes
5

After 30minutes pour the mixture in a flat dish. Level it and sprinkle slivers of pistachios and almonds.Referigerate it for 30minutes
6

Remove from fridge, cut it into pieces and serve. This can stay fresh in the fridge upto 6days.