Singhar Ji Mithai (Sev Ki Mithai)

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

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

Method:

- 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.