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Sev Burfi

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A Sindhi favourite, Singhar ji Mithai as it is traditionally known, is popular with just about everyone else as well.

This recipe is from the book Mithai.

Preparation Time :1.30-2 hour

Cooking time : 1-1.30 hour

Servings : 4

Sev Burfi

Main Ingredients

Unsalted sev, Khoya/mawa

Cuisine

Sindhi

Course

Mithais

Level Of Cooking

Medium

Calories

3347

Carbohydrates

433.6

Protein

101.4

Fat

134.9

Ingredients

  • Unsalted sev
    250 grams
  • Khoya/mawa
    500 grams
  • Sugar
    1 cup
  • Milk
    2 teaspoons
  • Yellow food colour
    a few drop
  • Milk
    1 cup
  • Rose essence
    3-4 drops
  • Pistachios chopped
    10-12
  • Almonds chopped
    10-12
  • Cashewnuts chopped
    10-12

Method

Step 1


Cook the sugar with one and a half cups of water in a non-stick pan, stirring till the sugar melts.

Step 2


Add the milk, collect the scum which rises to the surface with a ladle, and discard. Add the food colour and mix. Lower the heat and add the sev. 

Step 3


Mix gently so that the sev does not get mashed.

Step 4


Add the khoya and mix. Add the milk and cook till the mixture thickens.

Step 5


Add the rose essence and mix. Add half the pistachios, almonds and cashew nuts, and mix gently.

Step 6


Grease a six-by-eight-inch aluminium tray and pour the mixture into it. Level the surface and sprinkle the remaining pistachios, almonds and cashew nuts.

Step 7


Set aside to cool. When completely cold, cut into squares and serve.

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