Sev Barfi – Sindhi Singhar Mithai (Updated)

Sev Barfi – Sindhi Singhar Mithai

Sev Barfi, called Singhar Ji Barfi or Singar Ji Mithai(Singer ki Mithai), is the famous Sindhi Sev barfi usually made during festivals and on Cheti Chand day (the new year of the Sindhi Calendar).

To make this sev barfi, all you need is milk, khoya, sugar, and sev main ingredient of this melt-in-mouth Barfi; This sev barfi is soft and super delicious. It takes little time to make if unsalted sev and khoya are readily available in the pantry. As khoya is another main ingredient of this barfi, the shelf life is 2 to 3 days depending on the weather in your city. Keep in the fridge and stays fresh for seven days.

In Mumbai, you get this sev barfi at a few places but at an expensive price. Why spend for a mithai which can be made at home easily, cost-effective, and effortlessly?

Follow the instructions, steps by steps photos, and watch the video, and you should be able to make this luscious, finger-licking, sev barfi or Sindhi Singhar mithai at home.

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Sev Barfi – Sindhi Singhar Mithai (Updated)

Sev Barfi, called Singhar Ji Barfi or Singar ji Mithai(Singer ki Mithai), is the famous Sindhi Sev barfi, usually made during festivals and on Cheti Chand day (the new year of the Sindhi Calendar).

To make this sev ki mithai, all you need is four ingredients – milk, khoya, sugar, and Sev main ingredient of this barfi. This singer ki mithai is soft and super delicious. It does not take much time to make if unsalted sev and khoya are readily available in the pantry. As khoya is another main ingredient of this barfi, the shelf life is 2 to 3 days depending on the weather in your city. Keep in the fridge and stays fresh for seven days.

Prep Time10 minutes mins

Cook Time45 minutes mins

Resting Time30 minutes mins

Total Time1 hour hr 25 minutes mins

Course: Dessert

Cuisine: Indian

Keyword: Sev barfi, sev burfi, sev ki mithai, sev mithai, singer ki mithai, singhar ji mithai

Servings: 1 Box

Ingredients

Unsalted Sev Preparation

• 150 grams Gram Flour 
• 2 tbsp Oil 

Khoya Preparation

• ½ cup (50 ml) Full Cream Milk
• 1 cup (100 grams) Milk Powder (full cream)
• 2 tbsp Ghee

Barfi Preparation

•  1 cup (200 grams) Full Cream Milk (250 ml cup used)
• 200 grams Sugar
• 200 grams Khoya or Mawa
• 2 tbsp Ghee
• Saffron
• Little Kewra or Rose Essence
• Nuts Garnish

Instructions

Unsalted Sev Preparation

• Take 150 grams of gram flour, add two tbsp of oil, and mix well. Add water and knead a soft dough.
• Add little oil and knead the dough well until smooth in texture.
• Take the thinnest or the smallest size of the ring to make the sev.
• Grease the mold. Place the mixture and close the mold.
• Now press circularly, rotate the machine, and drop the sev into the hot oil.
• Do not flip the sev to the other side immediately. Let the sev fry for a minute.
• Flip and fry the sev on the other side.

  Note – It does not take much time to fry. It takes 1 to 2 minutes to fry them. Ensure the yellow color of the sev is retained and not changed.
•  Transfer them to a kitchen napkin in a bowl.
• The weight of the sev is 200 grams. Break them slightly with gentle hands.

Khoya Preparation

• Add ½ cup or 50 ml full-fat milk in a pan. Now gradually add 1 cup or 100 grams of milk powder and mix it well.

  Note – The gas flame is off at this stage.
• Now add 2 tbsp of ghee and switch on the gas flame. Cook on a low flame until the mixture thickens.
• Add ½ tbsp ghee and mix all the ingredients well. Transfer into a bowl and keep aside for later use. The weight of the khoya or mawa is 200 grams.

Barfi Preparation

• Take 1 cup of 250 ml or 200 gram of milk and add 200 grams of sugar to a pan.
•  Stir and cook until half-string consistency.

  Note – We do not need any string in this recipe. The syrup should be slightly sticky.
• At this stage, add half the quantity of mawa or khoya in the milk syrup and retain the remaining for later use. Mix gently, and you should be able to see some pieces or crumbs of mawa.
• Add some saffron soaked in milk, one or two drops of kewra or rose essence, and mix all the ingredients well.
• Add the prepared sev in batches and mix it gently. Switch off the gas flame.

  Note – The quantity of the milk, mawa, and sev should be equal. In this recipe, all weigh 200 grams each.
• Add the remaining khoya or mawa and 1 tbsp of ghee. Mix it well.
• Add 1 ½ tbsp of ghee and mix it well.
• Cover the pan halfway. Switch on the gas flame and on a low flame simmer for 3 to 4 minutes.
•  After 3 to 4 minutes, switch off the gas flame and give a nice mix. Cover the pan halfway and let the mixture rest for 30 minutes.
• After 30 minutes, there will be no moisture, and the texture of the mixture will be soft.
• Transfer the mixture to a greased tray, spread evenly, and garnish it with nuts of your choice. Rest for 1 hour.
• Cut the barfi into the desired pieces.
• Enjoy any time of the day.

How to make Sev Barfi at home Step by Step Photos

1. Take 150 grams of gram flour, add two tbsp of oil, and mix well. Add water and knead a soft dough.
   
   
2. Add little oil and knead the dough well until smooth in texture.
   
3. Take the thinnest or the smallest size of the ring to make the sev.
   
4. Grease the mold. Place the mixture and close the mold.
   
5. Now press circularly, rotate the machine, and drop the sev into the hot oil.
   
6. Do not flip the sev to the other side immediately. Let the sev fry for a minute.
   
7. Flip and fry the sev on the other side. Note – It does not take much time to fry. It takes 1 to 2 minutes to fry them. Ensure the yellow color of the sev is retained and not changed.
   
8.  Transfer them to a kitchen napkin in a bowl.
   
9. The weight of the sev is 200 grams. Break them slightly with gentle hands.
   
10. Add ½ cup or 50 ml full-fat milk in a pan. Now gradually add 1 cup or 100 grams of milk powder and mix it well. Note – The gas flame is off at this stage.
    
11. Now add 2 tbsp of ghee and switch on the gas flame. Cook on a low flame until the mixture thickens.
    
12. Add ½ tbsp ghee and mix all the ingredients well. Transfer into a bowl and keep aside for later use. The weight of the khoya or mawa is 200 grams.
    
13. Take 1 cup of 250 ml or 200 grams of milk and add 200 grams of sugar to a pan.
    
    
    
14.  Stir and cook until half-string consistency. Note – We do not need any string in this recipe. The syrup should be slightly sticky.
    
15. At this stage, add half the quantity of mawa or khoya in the milk syrup and retain the remaining for later use. Mix gently, and you should be able to see some pieces or crumbs of mawa.
    
16. Add some saffron soaked in milk, one or two drops of kewra or rose essence, and mix all the ingredients well.
    
17. Add the prepared sev in batches and mix it gently. Switch off the gas flame. Note – The quantity of the milk, mawa, and sev should be equal. In this recipe, all weigh 200 grams each.
    
18. Add the remaining khoya or mawa and 1 tbsp of ghee. Mix it well.
    
19. Add 1 ½ tbsp of ghee and mix it well.
    
20. Cover the pan halfway. Switch on the gas flame and on a low flame simmer for 3 to 4 minutes.
    
21.  After 3 to 4 minutes, switch off the gas flame and give a nice mix. Cover the pan halfway and let the mixture rest for 30 minutes.
    
22. After 30 minutes, there will be no moisture, and the texture of the mixture will be soft.
    
23. Transfer the mixture to a greased tray, spread evenly, and garnish it with nuts of your choice. Rest for 1 hour.
    
24. Cut the barfi into the desired pieces.
    
25. Enjoy any time of the day.
    

FAQS

Conclusion

In this Sev Barfi Recipe, we have shared how to make soft, delicious, melt-in-mouth sev barfi or Sindhi Singhar Mithai at home with just four ingredients. We have also shared how to easily make unsalted besan sev and khoya at home. Follow the video and step-by-step detailed instructions and make this halwai style sev barfi at a minimal cost. Please do try it at home. If you like this recipe, please comment and rank us for this recipe. Your suggestion and comments are always welcome and are like a treasure to improve every time.