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Walking down the streets of Ulhasnagar near Mumbai offers up a veritable feast of Sindhi delicacies. Just like in the area of Chembur, Sindhi families settled in and around Ulhasnagar after migrating from Sindh in Pakistan during 1947, making it a hotspot for Sindhi cuisine. From Dal Pakwan to Chole Pattice, from simple Sindhi Kadhi to Sai Bhaji, this area can take days to explore if you are a foodie. But one dish you have to absolutely try, and might not get anywhere else, is Sindhi Sev Barfi.
Also known as Singhar Ji Mithai, this sweet dish is prepared with Sev or Singhar, which is the Sindhi name for gram flour vermicelli. The dish isn’t that difficult to whip up at home if you are ready to put in some time and effort. Here’s everything you need.
While you might imagine vermicelli to be salty, this popular dish calls for Sev which is neutral in flavour—something that’s easily available in farsaan shops across Western Indian states like Maharashtra and Gujarat. The second key ingredient in Sindhi Sev Barfi is Mawa or Khoya. Making Mawa from whole milk is a cumbersome process, which is why you should ideally buy some at the local sweet shop. In addition, cardamoms, saffron, rose water and chopped almonds, pistachios and rose petals are also included in the recipe to make it flavour-intense.
When it comes to the taste, Sindhi Sev Barfi is nothing short of mouthwatering and met-in-the-mouth. The orange-coloured mithai is also packed with the goodness of dry fruits, gram flour and mild spices, so a piece or two (or more, because who can stop themselves when such a delicacy is offered) won’t be too heavy on your tummy. This is the perfect sweet dish to try out during the weekend, so here’s the recipe.
Image courtesy: Facebook/Rashmi Lund
Ingredients:
300g unsalted sev
250 g mawa
300 ml full-fat milk
250 g sugar
1 tsp cardamom powder
½ tsp saffron strands, soaked in warm milk
½ tsp rose water
2 tbsp almonds, blanched and chopped
2 tbsp pistachios, chopped
2 tbsp rose petals
Method:
1. Place the milk in a pot and bring it to a boil.
2. Add the sugar and stir until it is well combined.
3. Add the cardamom powder, saffron and mix well.
4. Now add the mawa and sev, and stir constantly at a low heat until the barfi mix starts leaving the sides of the pot.
5. Switch off the heat and add the rose water. Mix quickly.
6. Pour the Sindhi Sev Barfi mix onto a greased tray.
7. Spread the mix evenly, top with the almonds, pistachios and rose petals.
8. Gently press the toppings to ensure they stick to the Sindhi Sev Barfi mix.
9. Let the Sindhi Sev Barfi cool down completely, then cut them into equal-sized squares.
10. Serve fresh, or place in an airtight box in the refrigerator for up to a week.
