Sev Barfi | Sanjeev Kapoor Khazana

Popular rich mithai from the Sindhi cuisine which involves cooking unsalted sev with khoya.

SEV BARFI

Ingredients

250 grams unsalted sev
250 grams grated khoya
Oil for greasing
1 tablespoon + 200 ml milk
A pinch saffron strands
250 grams sugar
¾-1 teaspoon green cardamom powder
1 teaspoon rose essence
¼ cup finely chopped mixed nuts (almonds and pistachios)

Method

1. Grease a baking tin with some oil.
2. Take 1 tablespoon milk in a bowl. Add saffron strands and set aside.
3. Heat 200 ml milk in a non-stick pan and bring to boil. Add sugar, mix and cook till it melts.
4. Add khoya reserving some for garnishing, mix and cook on medium heat till it dissolves in the milk.
5. Add sev, mix and cook till it softens. Add cardamom powder and saffron milk, mix continuously and cook till well incorporated.Add rose essence, mix and cook for 1-2 minutes.
6. Put the mixture into the greased baking tin and level it out. Garnish with remaining khoya and level it out. Garnish with some mixed nuts and level it out again. Refrigerate for 3-4 hours or till set
7. Cut and serve.

Preparation Time: 3-4 hours
Cooking Time: 10-12 minutes

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