During Diwali a lot of people stress out about the food that needs to made. Everyone has a long list of sweet treats, fried food and many other munchies that are to be made. During all this stress I thought of using my mom’s recipe of this super easy, super tasty, quick sweet which is a Sindhi speciality – Singhar ki mithai. Well it obviously has singhar! Singhar means sev which are deep fried crunchy strands of gram flour. It also has mava, milk, sugar and nuts. If you go to think then none of these ingredients can stress you out cause they can easily be bought. Well ofcourse you can make mava and sev at home but then why complicate when it’s available in stores and at not exorbitant prices. I made it for the Laxmi pooja at my dad’s office and it was a hit!! So give it a try and you won’t be disappointed.
Singhar(sev) ki mithai
(makes 1 kg of mithai)
Recipe source: Mom
250g unsweetened mava
A tsp of masala milk powder (can be replaced with few strands of saffron or cardamom powder or can be skipped completely)
250g unsalted sev
Slivered almonds and pistachios for decoration (make sure the nuts are unsalted)
1. Heat the milk and masala milk powder in a large heavy bottomed vessel on medium heat
2. As soon as the milk starts to bubble add crumbled mava and stir till there no big chunks of mava can be seen
3. Add the sugar to the pan and stir continuously till the sugar dissolves completely
4. After the sugar has dissolved add in the sev to the mix all at once and switch off the heat
5. Stir quickly till the sev is coated with the mava and milk mix and has softened soaking up the liquid. Make sure not to break the sev while stirring it around
6. Take a flat surface plate or sheet pan and grease it with vegetable oil/ghee
7. Spread the sev mithai mixture onto the plate quickly and spread it evenly
8. Garnish with slivered almonds and pistachios and press them down lightly with the palm of your hand so that they don’t fall off when we cut the mithai
9. Let it cool in the plate/ sheet pan and then pop it in the refrigerator for about 30 minutes before cutting it into squares. The cooling makes it easier to cut the mithai.
10. Serve and pamper your sweet tooth! 🙂
1. You can add rose water/ masala milk powder/ saffron and cardamom powder/ no flavoring to the mithai
2. Unsweetened mava is pretty easy to find in Mumbai but you can get it easily at Punjab Sind
3. Unsalted sev can be found at Trupti near Khar station and also a tiny halwai near Asha Parekh hospital, Santacruz west
4. Shelf life of the mithai is 2 days.