Sev Barfi
Sindhi especiality

Sevbarfi-250ml milk,250gms plain khoya,250gms plain thick sev(no salt),200gms sugar 1/2tsp rose essence,1/2tsp elachi pd,few strands kesar soaked in 1tbsp warm milk,2/3tbsp ghee, 2/3tbsp finely chopped pistas silver vark fr garnishing-Method tk heavy bottom handi n just put milk khoya n sugar n keep gas on slow flame keep mixing time ti time n soon u will see the khoya has melted n the color has changed n as ur milk becomes little thick n creamy add elachi pd crush the kesar strands to get good color add tht also n now add the sev n slowly mix the sev in the milk n leave fr few minutes to become soft n now add rose essence n 2tbsp ghee slowly mix(donot mash the sev)if ur mithai is glossy donot add more ghee else add 1tbsp now grease ur thali or dish n remove the mithai cut into cubes garnish pistas liberally n on the backside of a katori or any steel lid apply little ghee n press lightly over the mithai to make it even n even the pistas will stick Now garnish with 1pc of vark let it cool Ready to eat.Note- usually this sevbarfi is soft n u wont get hard squares U can add few pistas along with sev in the milk khoya N Vark is optional 😊

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