Sev Barfi

This is a famous Sindhi sweet made for festivals or occasions. It is important that you use unsalted sev as the salt and the sweetness gives you an odd taste. It is always better to make the sev fresh at home however, if it is tedious, ask your halwai to make it fresh because you tend to get the old oil smell if the sev is stale. I make this for Diwali as one of the sweets. This needs to be consumed soon due to the mawa.

Cook Time: 30 mins

Ingredients

• 250 gms Unsalted sev

• 250 gms Mawa

• 250 gms Sugar

• 125 ml Water

• 400 ml Milk

• 1 tsp Rose essence

• 1 tsp Yellow food colour

• 4 tbsps Ghee

• 1 tsp cardamom powder

• Slivered almonds, for garnish

Instructions

1. In a thick non stick pan take sugar and water and bring to a boil till the sugar melts

2. Add the milk and yellow food colour and bring to a boil

3. Add the sev and carefully cook till half of the moisture dries up

4. Add half the mawa and 2 tbsps ghee and cook till the mixture starts drying up

5. Add rest of the ghee and rose essence and cook for a minute till the mixture starts leaving the sides of the pan

6. Once it is little warm, add the rest of the mawa and the cardamom powder, mix well

7. Pour this into a greased tray, garnish with slivered almonds and press slightly

8. Once cool cut into squares

9. Keep it refrigerated

You can adjust milk by adding more if you think the mixture is dry