Sev Barfi (Sindhi Authentic Singhar Jhi Mithai)

How to make Sev Ki Barfi |Authentic Sindhi Sev Barfi Recipe | Singhar Jhi Mithai | Murmula - Singar Ji Mithai | Sindhi Milk Fudge Made With Unsalted Crunchy Gram Flour Noodles 

Hello Friends,

Today's blog post is about supremely delectable, mouth watering and all time favorite fudge recipe from Sindhi cuisine. Sharing recipe with step by step photos. 

A quick recap

Singhar jhi Mithai aka Sev Barfi is an authentic Sindhi Sweet. It is super delicious treat for the sweet lovers. It is made with unsalted - deep fried crunchy strands of gram flour, milk, unsweetened mava, rose essence, sugar and nuts.. 

All things are difficult before they are easy. - Thomas Fuller. These words are the best suited words for today's recipe or for any Indian Sweet Recipe.. It means... have patience, It takes time to learn to do things.. 

Though this recipe looks super easy, but this is a very tricky recipe. I mean, if your first attempt doesn't give you satisfactory results, don't give up .

I am sharing a very simplified and easy preparation of this recipe. 

Let's get started 

♨ Recipe details 

• Preparation time 15 -20 minutes 
• Cooking time 12 - 15 minutes 
• Cuisine Sindhi - Indian

♨ Ingredients required 

• 200 grams feeka sev - unsalted deep fried gram flour thick strands 
• 500 ml full cream milk
• 2-3 tbsp ghee
• 120 - 150 grams sugar or as preferred 
• 300 - 320 ml water
• 3-4 drops of white rose essence 
• Pinch or a dash of yellow color 
• 5-6 Saffron strands
• 5-6 Almonds or nuts of your selection

Method 

♨ Step 1 Mise en place 

◾Milk - boil the milk in a deep & heavy bottomed pan. Simmer over low flame until reduced to half of original quantity. Continue stirring in between to avoid sticking to the bottom. Keep it aside until called for.

♨Step 2 Sweet Preparation - cooking time

◾Bring water and sugar to a boil. Cook it on high flame until sugar is fully dissolved.

◾Now slow the gas stove. Add rose essence mix it well.

◾Add sev and mix it gently.. Cook it on slow flame for a minute or two.

◾Add reduced thickened milk, mix it gently, cook it on slow flame for a minute or two.

◾Add ghee, cook it on medium to high flame and leave it to boil.

◾Add saffron and a dash of yellow color.

◾Cook it on slow - medium flame. Mix it very softly. Cook until it leaves the sides of the pan. Pour the mix in a square tray lined with parchment paper.

◾Spread it evenly. Sprinkle the chopped nuts over the top. Leave it to cool down and set.

◾Cut into the desired shape. Our Mithai is ready to dish out..

A quick recap

Important points related to Sev Mithai 

✅This sweet should have very soft, melt is mouth consistency. If you don't get the proper shape for this Barfi, that's perfectly fine, but the melt in mouth texture is 100% required.

✅Rose essence works great in this recipe. Please don't try this recipe without rose essence flavor. Sorry to say, but the cardamom flavor doesn't work in this sweet. 

✅To get a good quality unsweetened mawa is like a big challenge these days as mawa is the most adulterated food items , so that's why I prefer home made thickened milk for all my sweets preparations.

✅A touch of yellow color is required for this recipe, but you can skip that, if not comfortable with food colors.