Singhar Ji Mithai
A signature Sindhi-Hindu wedding sweet - deep-fried thin maida-besan strips piled into mounds, dusted with finely powdered sugar and pistachios. Crisp, dry, sweet, holds 3-4 weeks in airtight jars. Mandatory at Sindhi engagement ceremonies and weddings.
Ingredients
- pistachios — 30 g (crushed)
- All-purpose Flour — 250 g
- Ghee — 60 g
- Mustard Oil — 300 g (for-frying)
- Chickpea Flour — 50 g
- Cardamom — 3 g (powdered)
- salt — 1 g
- sugar — 250 g (finely-powdered)
Method
- In a wide bowl, mix 250 g maida + 50 g besan + cardamom powder + a pinch of salt. Rub in 60 g warm ghee till the flour resembles coarse breadcrumbs.
- Add water in small splashes; knead a STIFF dough. Rest 20 min.
- Roll out very thin (1 mm). Cut into long thin strips (1 x 4 cm rectangles).
- Heat 300 g mustard oil to 150 C (medium-low). Fry strips in small batches till light golden and crisp - DO NOT brown.
- Drain thoroughly. Cool completely.
- Powder 250 g sugar very fine. While strips are cool, dust with the powdered sugar; toss with crushed pistachios. Store in airtight container.
Common questions
- Singhar Ji Mithai ko English mein kya kehte hain?
- सिंगार जी मिठाई ko English mein Singhar Ji Mithai likhte hain.
- Ek plate Singhar Ji Mithai mein kitni calories hoti hain?
- 901 kcal per plate.
- Kitna time lagta hai?
- 55 min lagta hai — 30 min taiyari, 25 min pakana.