Name: Singhar jhi Mithai recipe by Ritika Gandhi at BetterButter
Prep time: 60 min
Cook time: 60 min
Total time: 120 min
Yield: 4
Ingredients: 150 grms Singhar (Unsalted Sev); 150 grms Mawa (Unsweetened Khoya); 150 grms sugar; 150 ml milk; 1 Cup water; 1/4 tsp Cardamom Powder; 5-7 strands of Kesar; 1 tbsp ghee; 10-12 Almonds; few drops of rose essence; Yellow Food color (optional)

ABOUT Singhar jhi Mithai RECIPE

Singhar (Sev or Fried Strings of besan/gramflour) is the base of this mithai but this recipe calls for Unsalted Sev. This Mithai is one of the famous Sindhi Mithai which people from sindhi community make / offer on all occassions & festival. The other key ingredient of this Mithai is Mawa (Unsweetened Khoya) which gives it as smooth & milky taste.

Ingredients Serving: 4

150 grms Singhar (Unsalted Sev)
150 grms Mawa (Unsweetened Khoya)
150 grms sugar
150 ml milk
1 Cup water
1/4 tsp Cardamom Powder
5-7 strands of Kesar
1 tbsp ghee
10-12 Almonds
few drops of rose essence
Yellow Food color (optional)

Instructions

Heat a non-stick pan, add the water & sugar. Cook till sugar dissolves completely.
Now add milk & bring it to boil. Add Mawa, Cardamom powder, Kesar strands and Rose essence & cook till Mawa mixed into it completely.
After that, add the ghee & stir and add unsalted sev & mix very lightly as the sev shouldn't turn mashy.
Switch off the flame and keep it half covered with the lid for 30-40 mins or till all the milk is absorb by the sev.
The texture will be same as Kalkand.
In a aluminium tray or square baking tin pour this mithai & Garnish with the almonds (or with Cashews or unsalted pistachios) and let it set for further 15-20 mins.
Consume this Home-made Singhar jhi Mithai within 2-3 days.

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