Deliciously Sweet: A Step-by-Step Guide to Making Singhar Ji Mithai

Ingredients

2 cups of semolina (sooji)
1 cup of desi ghee (clarified butter)
1.5 cups of sugar
4 cups of water
1/4 cup of crushed almonds
1/4 cup of crushed pistachios
1 teaspoon of cardamom powder
1/4 cup of raisins

Steps and instructions

Heat the ghee in a heavy-bottomed pan on medium flame.
Add the semolina to the pan and stir continuously to avoid lumps.
Roast the semolina till it turns light brown and exudes a nutty aroma.
In another pan, heat the water and sugar together. Stir till the sugar is completely dissolved.
Pour the sugar syrup into the roasted semolina slowly, stirring continuously to avoid lumps.
Reduce the flame and cook the mixture till it starts leaving the sides of the pan.
Add the cardamom powder, crushed almonds, pistachios and raisins to the semolina mixture. Stir well.
Transfer the mixture to a greased plate and spread it evenly with a spatula.
Allow it to cool for a few hours till it sets completely.
Once set, cut the mixture into square or diamond shapes.
Singhar Ji Mithai is ready to be served. Enjoy!

Tools for making

Heavy-bottomed pan - Used to roast the semolina and cook the mixture.
Spatula - Used to spread and smoothen the mixture in the greased plate.
Another pan - Used to heat the water and sugar to make the sugar syrup.
Knife - Used to cut the set Singhar Ji Mithai into desired shapes.

Recipe variations

Adding a pinch of saffron strands to the sugar syrup for a fragrant and vibrant color.
Replacing semolina with almond flour or coconut flour for a gluten-free version.
Including chopped cashews or walnuts for added crunch and flavor.
Using a combination of milk and water instead of just water for a richer taste.
Incorporating rose water or kewra essence for a floral aroma.
Adding a tablespoon of roasted gram flour (besan) to enhance the texture.
Garnishing with edible silver foil (varak) for an elegant touch.
Experimenting with different nuts like pecans, hazelnuts, or pine nuts.
Including a layer of sweetened condensed milk or khoya between the semolina mixture for added creaminess.
Replacing sugar with jaggery (gur) for a more earthy and natural sweetness.

Recipe overview

Singhar Ji Mithai, also known as Sheera or Semolina Halwa, is a delicious Indian sweet dish prepared with semolina, sugar, and ghee. It's a simple yet delightful dessert that's often made during festive occasions or celebrations. This recipe guides you step-by-step to make the perfect Singhar Ji Mithai that boasts a beautiful blend of sweetness, nuttiness, and the unique flavor of ghee. Not only is this dish scrumptious, but it also fills your home with a wonderful aroma while cooking. With the right proportion of ingredients and careful cooking, you will end up with a soft, melt-in-your-mouth dessert that everyone will love. So, let's dive into the process of making this delightful Indian sweet!

Common questions

Can I use regular butter instead of ghee? No, ghee is essential for the authentic taste and texture of Singhar Ji Mithai. Regular butter will not yield the same results.
Can I use any type of semolina? It is recommended to use fine semolina (sooji) for this recipe. Coarser varieties may result in a different texture.
Can I reduce the amount of sugar? The amount of sugar mentioned in the recipe provides the right level of sweetness. Altering the quantity may affect the taste and texture.
Can I add other nuts or dried fruits? Absolutely! Singhar Ji Mithai can be customized with your favorite nuts and dried fruits. Just make sure to chop them finely before adding.
How long does it take for the mixture to set? It usually takes a few hours for the Singhar Ji Mithai mixture to set completely. You can refrigerate it to speed up the process.
Can I store Singhar Ji Mithai? Yes, you can store it in an airtight container at room temperature for up to a week. However, it is best enjoyed fresh.

Serving dishes and utensils

Mixing Bowl - A large bowl for mixing the semolina and other ingredients.
Heavy-bottomed Pan - A sturdy pan for roasting the semolina and cooking the mixture.
Spatula - A flat utensil used for spreading and smoothing the mixture in the greased plate.
Greased Plate - A plate or tray greased with ghee or butter to transfer and set the cooked mixture.
Knife - A sharp knife for cutting the set Singhar Ji Mithai into desired shapes.
Serving Tray - A tray or platter for presenting and serving the Singhar Ji Mithai.
Garnishing Tools - Optional tools like a sieve or shaker for garnishing the mithai with crushed almonds, pistachios, and raisins.

Origin stories

Singhar Ji Mithai, also known as Sheera or Sooji Halwa, is a popular delicacy from Sindh, a province in Pakistan. The dessert holds a special place in Sindhi households and is a staple during festivals and celebrations. The name "Singhar Ji Mithai" literally translates to 'sweet dish made of semolina' in Sindhi, and its simplicity and rich taste are a testament to the warmth and generosity of Sindhi culture. What makes this dessert unique is the use of desi ghee, which gives it a rich, buttery flavor, and the addition of nuts and raisins, which add a delightful crunch and sweetness. Over the years, Singhar Ji Mithai has travelled across borders and is loved by many in India and Pakistan alike. It carries the essence of Sindhi culture and the shared history of the two countries.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.