Sev Burfi/ Seviyan Burfi

Our festivals are incomplete without sweets.You all might be agree with me that no other country inherit such a large variety of traditional sweets as we have been blessed with, here in India. Having a rich cultural heritage, no celebration, festival or wedding is completed without this sweet gesture.
 And if I don’t exaggerate each and every festival or occasion has its own significance and the particular sweets are prepared for the same. Most of our sweets are milk based and prepared with khoya or mava.The sweet shops are flooded with numberless varieties,but home-made sweets give you a satisfaction and joy that is unmatched
A very special and  unique sweet I am sharing today is sev or seviyan burfi.This is a Sindhi speciality and called singhar ji mithai by them.This traditional sweet from Sindhi cuisene is prepared with unsalted sev and khoya or mava.This rich sweet is heavenly tasty and prepared on special occasion in their households

Course – Traditional Sweet

Cuisine – Indian (Sindhi)

 Prep Time – 10 Min

 Cook Time – 15 Min

 Total Time – 50 Min

 Yield – 16-18 Servings

 Author – Bharti 𝘿𝙝𝙖𝙬𝙖𝙣


Unsalted sev –  250 gms

Khoya/ Mava – 250 gms

Sugar – 200 gms or tastewise

Water – 1 cup or 250 ml

A few strands of saffron

Cardamom powder or seeds – 2 tsp

Chopped almonds for garnishing – 2 tbsp


1 – Add water and sugar to a heavy bottom pan and stir until all the sugar is dissolved.At this stage add saffron strands

2 – Add grated khoya or mava and stir until it dissolves completely. Add cardamom powder and mix well
3 – Add unsalted sev or seviyan and mix well. Switch off the gas and cover the pan with a lid for 30 minutes.
4 – After 20-25 minutes you will find that sev has absorbed all the moisture and everything is Incorporated well.
5-  If you find the mix is still wet, roast it until it leaves the pan
6 – Set this mix into a greased thali and keep aside to cool completely. Spread chopped almonds and press with a spatula so that they stick on top of the sev burfi
6 – When cooled and set after 1 hour, cut the burfi into desired size pieces (this can be refrigerated for 30 minutes  to set properly)

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