Sunday, April 3, 2011

Singar ji Mithai (sev mithai)

Mithai’s r always welcome in Indian homes,difference being every region ,community has their own speciality.Shingar ji mithai comes from a sindhi kitchen,simple,easy,low fat(well since there is no ghee …some consolance!!).the best is it gets ready in minutes!The only hindrance is to get the unsalted sev(made from gram flour).In Gujarat we have maharaj (part time cooks)culture… they come n make farsans….actually many of us make ourselves too..so no big deal making unsalted sev.


300gms……………..mawa(not sweetened)
250gms……………..sev(unsalted)
250gms……………..milk
200gms……………..sugar
Illaichi pwd
Almonds n pistas cut into silvers for garnishing


Boil milk. Add 250gms crumbled mawa.
Add sugar n illaichi as soon as the mawa dissolves,add sev.


Immediately transfer into a greased tray.(at this stage this is going to b slightly liquidish)……but not to worry soon the sev will absorb all the liquid.garnish with almonds n pistas.

Let set for a while n then cut into pieces.


This is a special post…for my dear friends Anil n Sushma on their 25th wedding anniversary.
Wishing u both a very happy anniversary…..hope u like wat I have made for u on this special day!!
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