mithai recipe Archives | Sindhi Rasoi |Sindhi Recipes

Diwali Sweet~Varo

Alka Keswani — Thu, 28 Oct 2010 06:33:45 +0000

An easy breezy recipe for making praline sweet, loaded with nuts and dryfruits... Diwali Special !

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Naariyal Mithai for Independence day

Alka Keswani — Fri, 08 Aug 2008 04:09:37 +0000

15 th August, The Independence Day of Our India, is truly a special day for all Indians.To salute the spirit of this day, Pooja of My creative Ideas came with a wonderful event As per Pooja Here are the rules to participate in this event: “Cook anything with 3 colors of flag of India. (Orange , White and Green – you can cook dish finally resulting in any of these 3 colors / any single color / all of 3 , slight variation in color of final dish is perfectly OK” I simply loved the idea, because for people like me who cannot actively contribute to the festivity of this Memorable day, what is better than to cook a thing as special as the day itself? So here I come with a Typical Sindhi Mithai, made with dessicated coconuts.I know there is still a week to go for the D Day, but considering the pathetic situation of non availability of Electricity for almost 8 hrs everyday and Internet connections going Kaput every now and then, hence I didn’t wanted to wait till next week.Despite of all the jabbering against the place I live, Istill love my India.So wishing you all a very patriotic Independence day ! This is also my entry for Easycraft’s WYF-COlour in food event since I had used Green colour in this mithai and green is my favourite colour in food Nariyal mithai: Print Naariyal Mithai for Independence day Rating 4.0 from 2 reviews Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Ingredients Dessicated coconut powder (easily available at stores as naariyal ka chura) 250 gm Milk powder 2 spoons Sugar 250 gm Water 2 small cups Green colour (edible food colour) White rose essence few drops Method In a thick bottom pan, add water and sugar and let it boil for few minutes till a syrup of thick consistency is obtained (this is tricky one, as syrup should not be too dilute, nor too thick) Now divide this syrup into two halves, add little amount of green colour in one half and leave the other half as it is. Now mix milk powder in the coconut powder Put the colourless syrup in the pan and add half of the coconut mixture in it and cook it, mixing continuously, so that the coconut doesn't get burned or charred Cook till the mixture start sticking to pan Put it off the flame and mix few drops of rose essence and pour the mix on greased plate and smoothen down till the layer is at least 1 inch thick (a little more or less is ok) Now repeat the same procedure with green syrup and remaining coconut powder and lay it over the white layer, smoothing it down (you can wet your hands, coz the hot mixture is sticky) Let it cool for a while and then cut it into pieces of desired shape 2.2.1

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Singar(sev) Ji Mithai

Alka Keswani — Thu, 17 Jul 2008 20:47:16 +0000

Mithai or Indian sweets are immensely popular across the world, simply because of the sheer variety, richness (calories too), taste, texture and tempting appearance.For people who like sweets, a glimpse of Gulabjamuns or a plate of rosgulla is irresistible bite of rasmalai, the aroma of hot jalebis, the richness of Khoya burfi and the simple sweetness of Malai pedas is sure to drive your “sweet sense” to the heights of delights In India, Mithai is closely associated with festive spirits.Every occasion or festival, calls for a celebration with these sweet delicacies. As one moves from North of India, where Gulabjamuns ,jalebis, Motichoor ke ladoo dominates the palates of people, towards the South of India, coconut burfi and Mysore pak, kesari bath and Badam halwas are relished like anything East has a different genre of Mithai, mostly Known for its Bengali sweets like rosgolla, chamcham, Mishti doi, Sandesh etc whereas West of India has its own unique sweet flavors as in Modak, Kajukatli, Basundi etc Sindhi cuisine also has some interesting sweets namely Tosha, D^othi, Ghear , praghree (these all are lesser known to other communities). The more famous ones are Narel ji mithai (coconut) and singar (sev) ji mithai So let’s start with Singar ji mithai today… The base of this sweet is Singar (sev or fried Strings of besan/gramflour). But this recipe calls for non salty sev (hmmm…..now where to hunt these?). So if you are lucky enough to get your hands on some unsalted [subscribe2]Kom sev…..grab them… and make this mithai in jiffy.Wait…there is one more hitch (one more…huh?) It also calls for feeka maawa (unsweetened mawa), which is nothing but milk boiled and reduced till granulated form is achieved. In India one can get this mawa without much hunting, but for other places around the globe, it could be hard to locate mawa. In that case you have the choice of making it at home by reducing the milk on low flame (might take as long as 2 hours to reduce 1 lit of milk) till grainy consistency is obtained. Print Singhar (sev) Ji Mithai Rating 5.0 from 5 reviews Prep time: 5 mins Cook time: 20 mins Total time: 25 mins Famous Indian Mithai, unsalted sev cooked with Mawa to make delicious mithai Ingredients 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 Method In a thick bottomed pan take approximately one and half cup of water and add sugar. Heat it and mix properly till sugar melts. Now add yellow colour if using, along with sev and mix gently, taking care not to mash the strings. Add unsweetened mawa and mix again till a thick mixture is formed. Finally add few drops of essence, mix and immediately take off from fire. Take a plate with flat surface or a baking tray and grease it slightly with vegetable oil. Pour the mithai mixture on greased surface and spread out evenly. Use chopped almonds/unsalted pistachios or silver varq to garnish. Let it cool properly, and then cut it into desired shape. Consume it within a day or two. 3.5.3251

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