Neelam Motiani’s ‘Sev Barfi’ Is The Best Thing You Will Discover This Diwali!
- IWB Post
- November 2, 2015
Get over ladoos, halwa, kheer, gulab jamun, kaju katli, boondi ladoo & suji halwa. They are so passé.
Let our blogger Priya’s mommy, Mrs. Neelam Motiani, teach you a kick-ass Sindhi sweet dish recipe you might not have heard of.
Join us and get the recipe of ‘Sev Barfi’ (aka Singhar ki mithai) right!
Me: And I thought sev was only used to garnish our bhel-puris.
Neelam aunty: Most of your readers think like-wise. Let’s surprise them!
Neelam aunty: Sev ½ kg, sugar ½ kg, mawa ½ kg, ghee 100 gms, milk 250 mlts., rose essence and pista! This will turn into 1 ½ kgs of Sev Barfi which is…
Me: …enough for me to put on some more weight!
Me: *chuckles* *thumbs-up*
Me: Okay, till now it seems easy to prepare. I want to ask, are these ingredients easily available in the market?
Me: It’s been just 4 minutes, and I guess we are halfway through the recipe already!!!
Me: Ooooo…gheeeeeeeee! 250 gramssssss.
Neelam aunty: Stop behaving like every other girl in her 20s.
Neelam aunty: Do you girls know that ghee is rich in vitamins A and E, K2 and Conjugated Linoleic Acid – an antioxidant with anti-viral properties, it makes your immune system strong, it helps you in a better digestion of pizzas and burgers, it has anti-inflammatory and anti-cancer properties….
Me: OKAY, aunty. I got that. Phew!
Neelam aunty: So yes, I have put ghee.
Me: 250 grams. Just to be precise.
Me: Are we done? We hardly took 15 minutes.
Neelam aunty: There is a way you can check if it is ready. Put a small portion of it on a plate and see if it sticks to the surface. If it doesn’t, it’s ready!
Me: We still have pistas to add. Can’t wait to taste it already!
And trust me, people, it tasted awesome! As they call it, heaven in the mouth! I always underestimated the power of sev, now no more. Try it at home and let me know how well did you perform. If possible, send some for me secretly at the JWB office.
Photo courtesy: Pallav Bhargava