How to make Sev ki Burfi -
A popular Sindhi sweet – sev is used to make this burfi
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Unsalted sev (अनसाल्टेड सेव), Sugar (चीनी)
Cuisine : Sindhi
Course : Mithais
For more recipes related to Sev ki Burfi checkout Sev Burfi, Sev Burfi - SK Khazana. You can also find more Mithais recipes like Kurmure ki Chikki - SK Khazana APRICOT JAM NANKHATAI Nariyal Burfi Atta Badam Laddoo - SK Khazana
Sev ki Burfi 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 : 31-40 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Sev ki Burfi Recipe
Unsalted sev 250 grams
Sugar 1 cup
Saffron a pinch
Khoya/Mawa , grated 2 3/4 cups
Ghee 1/2 cup + to grease
Rose water 1/2 teaspoon
Milk 2 tablespoons
Cashewnuts , chopped 10-12
Almonds , chopped 10-12
Pistachios , chopped 10-12
Method
Step 1
Grease a burfi tray with some ghee.
Step 2
Put sugar in a deep non-stick pan, add 1¼ cups water and mix. Add saffron and mix.
Step 3
Add sev and mix well till the sev absorbs the sugar syrup. Add mawa and mix well and cook.
Step 4
Add milk and mix and cook till the mixture begins to leave the sides of the pan.
Step 5
Add most of the cashewnuts, almonds and pistachios and mix well.
Step 6
Grease a burfi tray with ghee. Switch off the heat and pour the sev mixture into the tray and spread it evenly.
Step 7
Sprinkle the remaining cashewnuts, almonds and pistachios on top and let the mixture cool down to room temperature.
Step 8
Cut into pieces in a shape of your choice 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.
