Category Archives: Desserts

Varo – Sindhi Sweet Treat (Diwali Special)


OMG, summer is over and the temperature has gone down to the 40’s, just how time has passed, I hate to think of it. But the cheerful part is, the season of festivals is here and it’s time for some of our Sindhi specialties. Often as kids we watched our Mom prepare some wonderful treats during Diwali. We would distribute them to our relatives and friends and still have a good amount of leftovers, which we would then enjoy for ourselves. Diwali being only few weeks away I thought I should put up some of these recipes for the special, festive season.

 Mohanthal, Pakwan, Chiwro (Chiwda), Balu Shahi, Mathris, Chikki, Laaee and Varo are some of our authentic Sindhi sweets that would be and are still prepared in most Sindhi homes. Of course we would sometime prepare Singhar Ji Mithai(Sev Burfi), Halwa(Karachi Style), Petho(White Pumpkin) Kaju Ji Mithai which are time consuming and a bit tedious to make. But most of the time these (tedious ones) we bought from our nearby Sindhi Mithai shops as they were/are readily available. The aroma would always tempt us to eat them while the sweets and savories were being prepared. I remember we used to eat while they were warm and I was the one who got into trouble most of the time, being the youngest.

Chikki is a sweet not only popular among Sindhis but all across India. When we say chikki, peanuts and jaggery, comes to our mind. Then we have our all time favorite laaee which is made of sugar and different nuts. I personally like the one with Kurmura (Mamra – Puffed Rice) and another one that I remember is the one made with Sev. The last one is Varo which is a favorite at my home especially for my hubby. Whether it is Diwali or not he loves to eat a piece every day after dinner.

 Varo is basically a thick chikki made of different nuts, poppy seeds and cardamoms all of which are coated with caramelized sugar and rolled, whilst hot, quickly on the back of a plate. Sounds simple and yes it is… So let us get going to making our famous Sindhi Varo.



·         1 Cup Mixed Nuts(Almonds, Pistachios, Cashew nuts)

·         2 Tbsp Sliced Dry Coconut(optional) (I have not used it in this recipe)

·         2 Tbsp Khus Khus (Poppy Seeds)

·         15 Seeds of Cardamoms

·         1 Cup Sugar

·         1Tbsp Ghee



·         Slice all mixed nuts. Powder the Cardamom seeds.

·         In a heavy bottomed pan, add ghee and sugar. On low heat melt the sugar.

·         When the sugar is melted and caramelized to a light brown color add the sliced mixed nuts, Khus Khus, and powdered cardamoms. Mix till nuts are coated well with the caramelized sugar.


·         Pour this mixture onto the back of a thali or on a rolling board.

·         Using the back end (flat side) of a katori, flatten mixture like a thick chapatti. You can use a rolling pin to roll the mixture. This has to be done very quickly as the mixture begins to harden as soon as it is removed from heat.

·         Leave the rolled Varo to set for some time.

·         Break into pieces and store in air tight containers.

·         Enjoy this crunchy Varo any time any season.



Keep it simple, keep it Sindhi.

Sehyoon Patata – A Unique Sindhi Breakfast

Meethi Seviyaan Aur Aloo

Sweet Vermicelli and fried Potatoes


It has been over a week that I have not blogged a single recipe. Shopping and packing is to be blamed for this. I have been extremely busy and at the same time very excited about my trip. I will be taking a short break from blogging as I will be going out of the country. Whilst I am gone for 3-4 weeks, I thought I should put up a traditional and unique Sindhi recipe.

I have called this unique because the recipe is a combination of savory and sweet. …Serve this for breakfast, brunch, lunch or dinner. You can serve it for any occasion like marriage, Chhatti (sixth day ceremony), a puja at home, festival time (especially Holi) it goes well anytime. Sehyoon (Seviyaan) is served not only by Sindhis, but also by other Hindus and Muslims. Sehyoon is a Sindhi word for Vermicelli and is well known as seviyaan. The best part is, it’s simple to make and absolutely yummy and delicious.

Sehyoon Patata is basically roasted vermicelli cooked with water, cardamom pods and topped with chopped dry nuts served with fried, slightly spiced, potatoes. Without any further ado, I am off to cook Sehyoon Patata so I can blog the recipe as quick as possible. Here is  the recipe for Sehyoon Patata.

Ingredients for Sehyoon (Seviyaan):

  • 1 cup Vermicelli (Bambino Variety)
  • 1 1/3 cup Water
  • 4 tbsp Sugar
  • 3 pods Green Cardamoms
  • 2 tbsps Ghee or unsalted Butter
  • 2 tbsp chopped dry Fruits (almonds, cashews, pistachios)

Method for Sehyoon:

  • Heat ghee in a heavy bottomed pan.
  • Add sehyoon/seviyaan, cardamoms and cook over low heat stirring constantly till golden brown.


  • Add water and sugar stirring gently.
  • Cover pan and let it simmer about 8-10 mins till all water is absorbed and all the sehyoon is cooked till soft
  • Garnish with dry fruits.


  • Serve hot with Taryal Patata/Fried Potatoes

Ingredients for Taryal Patata:

  • 2 medium Potatoes peeled and diced
  • ½ tsp red Chili powder
  • 1 tsp Coriander powder
  • ¼ tsp Haldi powder
  • ¼ tsp dry Mango powder/Ambchoor
  • Oil to fry Potatoes
  • Salt to taste

Method for Taryal Patata:

  • Heat oil in a deep frying pan.
  • When hot, add diced potatoes.
  • Fry till potatoes are cooked (fork tender) and lightly browned.


  • Drain oil from potatoes and add all the dry masalas. Mix well.


  • Serve hot with parathas/dals-rice or in this case with Sehyoon, don’t forget to serve papad.

Note: Add more water if you like the sehyoon/seviyaan/vermicelli very soft. The amount I have used makes the vermicelli separated and not sticky.

Add more sugar if you want it sweeter.

Enjoy this and all my other recipes, till I am back. Remember keep it simple, keep it Sindhi.


Prasad for Satyanarayan Puja


Guru Purnima is celebrated every year and on this special day we acknowledge the importance of Gurus in our lives. On 7thof July 2009 (month of Ashad) we will be observing Guru Purnima. What is Guru Purnima and its significance to Satyanarayan Puja? Guru is a person who guides us by lighting our path to achieve supreme happiness. Purnima is the day of the full moon when the moon is fully illuminated and has no blemishes. In short Guru Purnima is a day when devotees offer Puja to the Guru. Every religion has its own way of worshipping/celebrating Guru Purnima.

In Sindhis we do Satyanarayan Puja on every Purnima day. Satyanarayan Puja is also done on occasions like marriages, graduations, buying new homes etc. Purnima (full moon day) is considered to be a very auspicious day for Satyanarayan Puja. On this day the Lord Satyanayaran is worshipped with a variety of fruits, Panch-a- Amrit, and dry sweet Prasad made out of flour, ghee and sugar, known as Churi. Once the puja is done the Prasad (Churi and fruits) is distributed amongst family and friends. Churi is the blog of this week for Guru Purnima/Satyanaryan Puja. Here goes the recipe for Churi…


·I Stick of Unsalted Butter or ½ cup ghee

·1 ½ Cup Wheat flour

·½ Cup Sugar (you may add couple of tablespoons more if you like it sweeter)

·2 Tbsp Peanuts and chopped Dates (optional )


·In a pan heat ghee or butter.

·Add wheat flour and roast this mixture on a very low flame till it gets golden brown and gives an aroma.

·Turn off heat and cool.

·When cold add sugar, peanuts and chopped dates. Mix well.

Note: To keep the Prasad dry the sugar has to be added only after it has cooled down otherwise the Prasad will turn into a Sero (Seera).

Keep it simple, keep it Sindhi.

Mithi Dabalah

Sindhi Shahi Tukde

Sweet Fried Bread


This past weekend our Sindhi potluck group met and we decided to cook only authentic Sindhi food. Oh my! We had a ball eating all the wonderful Sindhi food. Well, some of the friends in the group that could not attend missed one heck of a great Sindhi dinner. Yummy khadho (food) like Sindhi Karhi, Patate ja Tookah, Wadis, Peas/Paneer, Boondi Jo Matho (Raita), fried papad and then the most favorite dish was the dessert, a traditional, divine, Mithi Dabalah.

So what is this dish and how does one make it. Mithi means sweet and dabalah means bread. Simple… easy… Yes it is…  Mithi Dabalah is a delicious and a very decadent Sindhi dessert. I would call it a version of the Shahi tukde. Traditionally this dish was made with leftover bread. God love our dear ancestors who came up with this wonderful creation (A Moghul influence that’s what I believe) which is a favorite amongst Sindhi’s. Because of the popularity of this sweet dish it is now served at weddings, celebrations and parties. This easy and simple recipe is an absolutely perfect dish even at small gatherings and parties because it can be made in advance.

Mithi Dabalah traditionally was made by frying bread and dipping it in warm sugar syrup and eaten as a breakfast or as a snack. Now we have modified this by adding Rabadi over the fried sweetened bread flavored with cardamoms and then topped with nuts. In India they top this scrumptious dish with Varq (Edible Silver Foil). You can even try it with another twist, like topping the fried sweet bread with ice-cream and then use your imagination with other toppings. So here goes the recipe of Mithi Dabalah…


  • 8-10 Slices of bread cut into triangles and fried
  • Oil for frying bread
  • 2 Cups Sugar Syrup
  • 1tsp rose water
  • 1 cup Rabadi
  • 5 green Cardamoms or 20 seeds
  • 10-12 Pistachio nuts chopped finely

Method to Make Sugar Syrup:

  • 2 cups Sugar
  • 1 cup Water
  • In a saucepan on medium heat, combine sugar and water to make sugar syrup. Boil until the sugar is completely dissolved and thick syrup like consistency has been achieved, add cardamoms and rose water. Keep warm until needed.

Method to Make Rabadi:

  • 5 cups of milk
  • 1/2 cup sugar
  • In a heavy bottomed pan boil milk. Keep stirring constantly so it does not stick onto the bottom and sides of the pan. Reduce to 1 cup and then add sugar. Boil for 1-2 mins more and remove from heat. Let it cool and refrigerate. Use when needed.

Method for Fried Bread:

  • Trim the edges of the bread slices and cut them into four triangular pieces.
  • In a frying pan heat oil, deep fry the bread pieces to a golden brown color.
  • Remove from frying pan and place the fried bread pieces over some tissue, so the excess oil is soaked out.

Assembly of Mithi Dabalah (Sweet Bread):

  • Using a slotted spoon, drop the crisp golden fried bread triangles into the warm sugar syrup for a few minutes.
  • Remove the bread triangles from the sugar syrup and transfer to a serving dish.
  • Top with prepared Rabadi and chopped pistachio nuts.
  • Enjoy this Mithi Dabalah warm or chilled anyway you want.

Keep it simple, keep it Sindhi.

Royal Falooda

A refreshing summer drink made with rose flavored milk


Gulabi Kheer Mein Ice-cream Faloodoh





Shahi Falooda

Level : Easy
Assembly Time : 15 mins








(Taking photo editing lessons and this is what I have come up with my original pictures)


For the last couple weeks I have posted recipes on my blog. I have been cooking for a very long time and have many more that I will post. This particular one, I will blog today, means a lot to me. As most of you have read that I am not a person with technical knowledge, but there are some people who help me all the time. One such person is my niece who has been very kind to help me work on this venture of mine. She has taken out time from her busy schedule, sometimes on her holidays. While this page was being setup she was always there to do the editing and all that was needed to get this started. Even during my visits to India she is always there for me, to help me out with my shopping and even receiving and dropping me off at the airport. She has done a lot for me. This treat will be my way, in a small way, to thank her for her time and effort that she has put into everything she has done for me. It’s her birthday this week. Cheers, Sonali, this one is for you. HAPPY BIRTHDAY TO YOU…Hope you enjoy this one dear.


Enjoy this great and easy recipe of ROYAL FALOODA.



  • Rose Syrup: 4-5 tbsp
  • Sabje ke beej / Tukmaria: 4 tbsp
  • White Falooda:  Heaped Handful
  • Milk : ¾ Glass
  • Vanilla Ice cream: 1Big Scoop
  • Crushed Ice: 2 Tbsp
  • Tall Glass
  • Long Handle Spoon





Sabje Ke Beej: These are black seeds available in any Indian grocery store.

Soak a handful of these seeds (overnight if possible) in water. They grow a transparent jelly around them after they are soaked. A small handful yield a lot. These can be stored in the fridge for a couple days.


Rose Syrup: Store bought is ok.

  • Sugar: 2 cups
  • Water: 1000 ml
  • Rose Essence: As required
  • Rose Water:  3 tbsp
  • Red or Pink Color
  • Boil sugar and water for few minutes till sugar dissolves. Let it cool. Add rose essence, rose water and food color. Cool and store in jars and use as needed.


White Falooda:

  • Corn Starch/Corn Flour: 7.5 Tbsp
  • Water: 400ml
  • Sev presser
  • Ice cold water with ice cubes.

Mix corn starch with water. Put it on the stove and cook it, stirring continuously on medium heat. Cook till thick but of transparent consistency. Keep cooking till it leaves the sides of the pan, almost like a ball. Put this hot mixture in a sev presser and press it with the handle into a container with ice cold water and ice. This falooda sev should be kept in water all the time. Add one or two tbsp of sugar to get that corn flour taste out. Serve cold. This can be stored for 1 or 2 days only.


Vanilla Ice cream: Store bought will do, except no Vanilla Bean, French Vanilla will do ok too.



  • In a tall glass put the soaked subje ke beej.
  • Now add some crushed ice cubes over that.
  • Next add white falooda over that.
  • Add rose syrup after that.
  • Fill the glass with milk, ¾ full. Tilt it so the rose syrup remains on bottom.
  • Top it with a big scoop of Vanilla Ice cream.
  • Garnish if you like.
  • Mix & Enjoy this cold simply delicious Royal Falooda.



Keep it simple, keep it Sindhi.