Sindhunagar.com Ulhasnagar City website since 2003
Sindhi Cuisines - Taste of community- Recipe Number - 68
Back       Home

This Recipe with Tempting Photos at

sindhirasoi.com

Moved this Recipe to

sindhirasoi.com

Page   1     2     3     4     5     6     7     8     9     10     11     12     13     14     15     16     17     18     19     20     21     22     23     24     25     26     27     28     29     30     31     32     33     34     35     36     37     38     39     40     41     42     43     44     45     46     47     48     49     50     51     52     53     54     55     56     57     58     59     60     61     62     63   

Singhar(sev) ji mithai
Ingredients:
  • Unsalted sev 250 gms
  • Unsweetened mava(feeka mava) 250 gms
  • Sugar 250 gms
  • Water 1-1 1/2 cup
  • White rose essence few drops
  • Yellow colour few drops
Method:
  • In a heavy bottomed pan add approximately one and half cups of water and add sugar
  • When the sugar dissolves,add few drops of colour.Then add sev(one theory also suggest to soak sev in water for few seconds,but i haven't tried it that way)
  • Then add mava (unsweetened) and mix it properly,untill it becomes thick
  • Then add essence and mix it ,put the gas off
  • Take a greased Thali,and quickly spread the mixture
  • Decorate it with almonds and pistachios(unsalted)
  • Cut it into pieces after it cools down
Suggestions/Comments/Views Submitted
ajay khatwani      [ 2011-09-11 ]
like ur site could u plese mail me some chiken recpies thanx
Vinita Daryani      [ 2011-07-24 ]
Hi Can you send in those recipes through e-mails as in RS-feed.
Poonam      [ 2011-05-11 ]
I want to know how far khuskhus can be used?Means 2,3 or 5yrs old kept in a refrigerator?Pls reply ASAP
rajkumar mansharamani      [ 2011-02-06 ]
Recepie for making ferment for making doli a type of poori? The trick lies in making the ferment for making the dough. 7 spices - cloves, cinnamon, big cardamom, saunf, chana dal, poppy seeds and one more - are used to making the ferment with water. It is left undisturbed for more than 24 hours which is used in making the dough which is again allowed to stand and raise and then pooris are made by stuffing boiled yellow dal flattening on hand and and deep fried.
More (82)

Suggestions/Comments/Views
Name:
E-Mail:
Comments:

Sindhi Cuisines - Taste of community- Recipe Number - 68
Back       Home
Copyright © 2003-2014, Sindhunagar.com, Developed and maintained by AD2000