Singhar(sev) Jhi Mithai
Mithai or Indian sweets are immensely popular across the world,simply because of the sheer variety ,richness(calories too),taste,texture and tempting appearance.For people who like sweets,a glimpse of Gulabjamuns or a plate of rosgulla is irrestibleA bite of rasmalai,the aroma of hot jalebis,the richness of Khoya burfi,and the simple sweetness of Malai pedas is sure to drive your “sweet sense” to the heights of delights
In India,Mithai is closely associated with festive spirits.Every occassion or festival calls for a celebration with these sweet delicacies.
As one moves from North of India,where Gulabjamuns,jalebis,Motichoor ke ladoo dominates the palates of people,towards the South of India , coconut burfi and Mysore pak,kesari bath and Badam halwas are relished like anything
East has a different genre of Mithai,mostly Known for its Bengali sweets like rosgolla,chamcham,Mishti doi,Sandesh etc,whereas West of India has its own unique sweet flavors as in Modaks,kajukatli,Basundi etc
Sindhi cuisine also has some interesting sweets namely Tosha,Dhouthi,Geeara(emarti),praguree(these all are lesser known to other communities).The more famous ones are Nariyal jhi mithai(coconut) and singhar (sev) jhi mithai
So let’s start with Singhar jhi mithai today
The base of this sweet is Singhar(sev or fried Strings of besan/gramflour).But this recipe calls for non salty sev(hmmm…..now where to hunt these?).So if you are lucky enough to get your hands on some unsalty sev…..grab them… and make this mithai in jiffy.Wait…there is one more hitch(one more…huh?)It also calls for feeka maawa(unsweetened mawa),which is nothing but Milk boiled and reduced till granulated form is achieved.In India one can get this mawa without much hunting,but for other places around globe,it could be as hard to locate mawa as it is to locate a safety pin from ladies handbags(very satirical…..sorry ladies i correct it to MY Handbag….happy now???).
In that case this link could be really helpful to you all who actually aspire to make this otherwise simple Mithai http://www.bawarchi.com/features/feature5.html
Ingredients:
- Feeka(unsalty)sev 250 gms
- Feeka maava 250 gms
- Sugar 250 gms
- Water 1 1/2 cup
- White rose essence just few drops
- Yellow food colour two pinches if using powder form,or else few drops if liquid colour is used
- Almonds /non salty pistachios or varq(thin edible silver foil sheet)for garnishing
Method:
- In a thick bottomed pan,take approximately one and half cup of water and add sugar
- Heat it and mix properly till sugar melts
- Now add yellow colour(You have to trust your instincts ,coz it depends lot upon the quality of food colour use,you can start by using minimum of it)
- Now add Sev and mix gently,taking care not to mash the sev
- Now add Unsweetened mawa and mix again till thick mixture is formed
- Finally add few drops of essence ,mix and immediately take off from fire
- Now take a flat surface plate( Thali) and grease it slightly with vegetable oil
- Lay the mithai mixture on greased surface and spread out evenly
- Use chopped almonds/unsalted pistachios or silver varq to garnish the surface of mithai
- Let it cool properly ,then cut it into desired shaped pieces
- Consume it within a day or two.
July 18th, 2008 at 8:36 am
wow! this is great…the pic really makes me drool…i made kaju katli yday and this sweet is really tempting too…..first time here and luved ur template…..
July 18th, 2008 at 9:05 am
that really looks yummy. i think i never had it really . I have some store bought sev at home , will that do ???
July 18th, 2008 at 9:36 am
this looks yummy…nd new for me ..thnks for sharin..
July 18th, 2008 at 10:18 am
omg alka..you are just too much..how can you cook something soo so yummy…:)..it looks fit to wipe off the screen..where do you live?..just wanted to know if you can parcel me some..seriously I mean..
July 18th, 2008 at 12:03 pm
Mitai looks super..lovely photo
July 18th, 2008 at 12:43 pm
Alka, What a lovely blog you have. And how wonderful to find a Sindhi food blog. I must confess I’m not very familiar with Sindhi food, so this will be a great resource for me.
July 18th, 2008 at 1:15 pm
I’ve had a lot of singhar ki mithai in Bombay- my hubby n I literally fight over it. The rose essence adds a freshness to the taste.
July 18th, 2008 at 4:24 pm
It looks amazing and mouthwatering. Your sweet looks simply perfect. Man I never made this perfect sweet looks so yummy. I really really wanna grab one. Can I?
July 18th, 2008 at 4:49 pm
Nice sweet dear. i remember having this back home.. Lovely sweet
July 19th, 2008 at 6:21 am
Alka I love Singhar Mithai, yummmy … I now am missing this. My fav are from chennai, in a place called Kilpauk next to sindhi darbar. We always get some from there when I am in chennai.
July 19th, 2008 at 6:28 am
Nice Recipe.
We have a similar recipe in southern India. It is called “Monaharam” or “Manoharam”. Those who hail from “Tirunelveli” District make a thick fritters out of gram flour. Those who hail from “Thanjavur” District will make the fritters out of Rice flour. The syrup is made up of Jaggery.
OK! I have a question. Is it good to replace the Mawa with Non fat dry milk powder?
July 21st, 2008 at 12:08 am
Wow great recipe. my hubby love this methai.
July 21st, 2008 at 10:41 pm
I have had this once form Ulhasnagar. Yours looks yummier…reserved for Diwali:)
July 22nd, 2008 at 2:29 am
Hi sangeeth,
Thanks for visiting ,a hearty welcome to u dear
Hi pooja,
Hope u got my mail on that !
Hi priyanka,
Thanks for ur comments,i m seeing fantastic recipes on ur blog daily…u r rocking gal!
Hi sri,
Send in to me ur address,and if its reachable in a day thru courier,i wud love to send u some more delicacies from here(these mithais need proper handling and quick consumption )
Hi vanamala,
Thanks for ur appreciation..it matters a lot to me!
Hi vaishali,
I love to hear that,and do get back to me,if u r stuck up wid anything regarding sindhi food
Hi jyothsna,
Yep u r right,the rose essence surely imparts wonderful flavor and aroma to any sweet
Hi shriya,
I wish i can pass on this to u thru cables
Hi kalva,
I feel good when sum one get nostalgic about the food
Hi Medha,
yes every place has its own specialty of food,and i m sure the place u r talking about must have some amazing sweets…..do share it with us dear(atleast recipes)
Hi priya,
Thanks for the info,u provided,i try hard to know what every dish or ingredient i use is called in other regions and religions.Wikipedia do help me,but inputs from fellow bloggers are most treasured ones!
Regarding ur query i guess u had got my mail,if not pls do get back to me
For spicy lovers,
I love visiting Andhra flavors and i m dying to try out that haldiram snack recipe from ur blog…and yeah my hubby too loves this mithai
Hi sunshine mom,
I hope ur Diwali be wonderful and not blunderful while trying this,coz i have messed a lots of times while trying sweets on festivals,i guess the hurry and anxiety and increase work load during festivals spoil the whole show while trying out these tricky stuff
All the best dear
July 22nd, 2008 at 1:54 pm
i remember waiting in queue in khar, bombay for a this at a shop that only sells it on sundays.
bee
July 23rd, 2008 at 3:21 am
the picture reminds me of having this singar halva in Shikarpur once. I had thought at the time that singar was a vegetable! Now I realize that I was confusing singar with the vegetable sangar. Thanks for the lovely recipe.
July 25th, 2008 at 4:01 am
Absolutely tempting Alka! I have an odd question: is this mixture ever rolled into ladoos?
August 18th, 2008 at 3:38 pm
thts was really awesome!! on Raksha bandhan i asked my sis to get only singar ki mithai for me..i ll surely gv this receipe to them..ll try it to preapre for sure..thanks a lot for sharing ur wonderfull recepies..God bless
August 18th, 2008 at 3:42 pm
Hi Alka,
Tht looks really awesome..on every Raksha bandhan i ask my sis to get Singar ki mithai for me..ths my fav..thanks for sharing the receipe..i ll surely ask them to try this at home..thanks once again..God Bless
October 11th, 2008 at 2:23 am
dadi suthi