How to make Sev Burfi - SK Khazana -
A Sindhi speciality – this burfi is unique
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Unsalted sev (अनसाल्टेड सेव), Mawa
Cuisine : Sindhi
Course : Mithais
For more recipes related to Sev Burfi - SK Khazana checkout Sev Burfi. You can also find more Mithais recipes like Atte ka Sheera Gundar No Sandho Masala Chai Kulfi Baked Moong Dal Gujiya
Sev Burfi - SK Khazana Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 1-1.30 hour
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Sev Burfi - SK Khazana Recipe
Unsalted sev 250 grams
Mawa grated 2 3/4 cups
Sugar 1 cup
Milk 2 teaspoon cup
Pistachios chopped 2 tablespo for garnish
Almonds chopped 2 tablespo to garnish
Cashew nuts 2 tablespo to garnish
Rose essence 1 teaspoon
Green cardamom powder 1/2 teaspoon
Ghee 2 teaspoons
Method
Step 1
Heat a non-stick wok, add sugar and 1½ cups water, mix well and cook till the sugar melts. Add 2 tsps milk and discard the scum that will rise to the top.
Step 2
Add sev and mix gently. Add khoya, mix well and cook till khoya melts and mixes well with the sev.
Step 3
Add 1 cup milk and mix well, cook till the mixture thickens.
Step 4
Add pistachios, almonds, cashewnuts, rose essence and green cardamom powder and mix well.
Step 5
Add ghee, mix and cook for 2 minutes. Take the pan off the heat.
Step 6
Transfer the mixture into greased burfi tin. Grease a palate knife, spread and press the mixture evenly to level the top.
Step 7
Sprinkle pistachios, almonds, cashewnuts and dried rose petals, press them gently and set aside to cool down completely. Cut into squares, arrange them in a serving platter and serve.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
