Sindh Ji RasoiA taste of home, preserved← Back to the recipe tableSindhi Singar Mithai
Sweets · Sindhi
Sindhi Singar Mithai
from the Sindhi table.
Feeka sev, mawa and sugar set into a bright, celebratory sweet with a texture that belongs to Sindhi festive tables.
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Real kitchen photographA small visual story
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before you cook.
These photographs come from the Sindh Ji Rasoi image archive. Swipe across for the wider table context.
Written recipe
A recipe to
keep close.
Written recipe adapted from the Singar Mithai notes in the shared cookbook manuscript; the matching Sindh Ji Rasoi video remains the final reference.
Ingredients
- 250g unsalted feeka yellow sev
- 250g unsweetened mawa
- 250g sugar and 1 1/2 cups water
- A pinch or two of yellow food colour, optional
- Almonds, unsalted pistachios or edible silver varq for garnish
Method
- Make a sugar syrup with the water and sugar, adding the optional yellow colour.
- Gently mix in the feeka sev, then add the mawa and cook until thick.
- Spread the mixture on a lightly greased plate or tray and garnish.
- Cool completely before cutting into block-shaped pieces.