Thursday, March 24, 2016

Singhar Ji Mithai (Sev Ki Mithai)



Unsalted sev (vermicelli) - 250 gms
Mawa - 250 gms
Sugar - 250 gms
Water - 1 1/2 cup
White rose essence - a few drops
Yellow food colour - two pinches (if using powder form) or a few drops if using liquid colour
Almonds/non salty pistachios - a few
Varq (thin edible silver foil sheet) - for garnishing


In a thick bottomed pan, take approximately one and half cups of water and add sugar. Heat it and mix properly until the sugar melts. 

Add yellow colour. Now add the sev and mix gently, taking care not to mash the vermicelli. Then add unsweetened mawa and mix again, until a thick mixture is formed. 

Finally add a few drops of essence. Mix and immediately take off from the stove. Pour the mixture on the greased thali and spread out evenly.

Decorate with chopped almonds/unsalted pistachios and silver varq to garnish the surface of the mithai. Let it cool properly, then cut into desired shape. Consume it within a day or two. 

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