By Deepali Verma
March 14, 2024
Making this Sindhi-style sweet treat is a simple and quick process of preparation. In contrast to other mithais, this one has a mild touch of sweetness and a little bit of a crunch from the sev (namkeen).
250g 4 cups unsalted sev 250g 1 cup milk 3/4th cup (175g) Sugar, more or less as per your preference 1 cup (190g) Khoya, divided 1 Tbsp ghee ½ tsp Cardamom 2 tsp Rose water Pinch of saffron Almonds, Pistachios, Rose petals & silver varq to garnish
In a pan, sauté mawa in ghee over medium heat for a few minutes until lightly golden. Pour in milk and sugar, stirring continuously until dissolved. Bring to a gentle boil.
Reduce heat to low and add saffron and cardamom powder to the mixture. Add sev and cook for 2-3 minutes, gently mixing until well combined. Turn off the heat and add the remaining mawa and rose water.
Let it sit uncovered for 20-30 minutes until thickened. Then, spread the mixture onto a greased plate or Thali, garnish with nuts and silver varq, allow it to set, and cut into squares or scoop while warm to enjoy.