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 irresistible 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 occasion 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, Ghear , praghree (these all are lesser known to other communities). The more famous ones are Narela 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 the globe, it could be hard to locate mawa. In that case you have the choice of making it at home by reducing the milk on low flame (might take as long as 2 hours to reduce 1 lit of milk) till grainy consistency is obtained.
- Feeka (unsalted) sev 250 gm
- Feeka ( unsweetened) mawa 250 gm
- Sugar 250 gm
- Water 1½ cup
- White rose essence just few drops
- Yellow food color 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
- 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 if using, along with sev and mix gently, taking care not to mash the strings.
- Add unsweetened mawa and mix again till a thick mixture is formed.
- Finally add few drops of essence, mix and immediately take off from fire.
- Take a plate with flat surface or a baking tray and grease it slightly with vegetable oil.
- Pour the mithai mixture on greased surface and spread out evenly.
- Use chopped almonds/unsalted pistachios or silver varq to garnish.
- Let it cool properly, and then cut it into desired shape.
- Consume it within a day or two.