Singhar Ji Mithai Recipe

• 250 g Feeka Sev, unsalty
• 250 g Feeka Maava
• 250 g Sugar
• 1½ cup Water
• 6 drops White Rose Essence
• 1 Yellow Food Color
• 10 Almonds
• 10 Non- Salty Pistachios
• 1 Varq (thin edible silver foil sheet), for garnishing

• Start with heating a thick bottomed pan and melting sugar in 1 ½ cup of water in it.
• Now, add yellow color in it. Make sure to add two pinches if using powdered form or few drops if liquid color is used.
• Put sev in it and mix gently making sure that the sev is not mashed.
• Now, put unsweetened mawa in it and mix again to form a thick mixture.
• Add few drops of white rose essence in the prepared mixture, mix it and remove from the flame immediately.
• Now, take a thali and apply a little vegetable oil over it.
• Lay the mithai mixture over it evenly and use the almonds, pistachios and silver varq to garnish it.
• Let it cool and then cut into desired pieces.
• Consume the mithai within 2 to 3 days.