Singhar (sev) Jhi Mithai
Prep time
Cook time
Total time
Famous Indian Mithai, unsalted sev cooked with Mawa to make delicious mithai
  • 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
  1. In a thick bottomed pan take approximately one and half cup of water and add sugar.
  2. Heat it and mix properly till sugar melts.
  3. Now add yellow colour if using, along with sev and mix gently, taking care not to mash the strings.
  4. Add unsweetened mawa and mix again till a thick mixture is formed.
  5. Finally add few drops of essence, mix and immediately take off from fire.
  6. Take a plate with flat surface or a baking tray and grease it slightly with vegetable oil.
  7. Pour the mithai mixture on greased surface and spread out evenly.
  8. Use chopped almonds/unsalted pistachios or silver varq to garnish.
  9. Let it cool properly, and then cut it into desired shape.
  10. Consume it within a day or two.
Recipe by Sindhi Rasoi |Sindhi Recipes at