7 Sindhi Sweets That Are A Must-Try
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Sindh, situated in the southeastern region of Pakistan, is among the four provinces of the country. In India, the Sindhi community mainly comprises individuals who relocated from Sindh, presently a part of Pakistan, to India following the partition of 1947. Upon their initial arrival in India, the community faced numerous difficulties, including leaving their homes and residing in refugee camps. However, this resilient group has managed to safeguard its distinct cultural heritage, ensuring the passing on of its traditions and values across generations despite the obstacles presented by displacement. 

They resettled in various parts of India, particularly in Gujarat, Maharashtra, Rajasthan, Madhya Pradesh, and Delhi. While Sindhis celebrate Hindu festivals such as Diwali, Holi, and Navratri with equal enthusiasm, there are festivals such as Cheti Chand that mark the Sindhi New Year and the birth of their patron saint, Jhulelal and Thadri, which is dedicated to the goddess Shitala Devi, who is believed to cure poxes, ghouls, and diseases. Food is an important part of Sindhi culture. For example, on Thadri, the stove is not lit and food is not cooked.

The preparations for the food begin a day in advance. Delicacies, including koki (onion rotis) lola (sweet rotis) and dry-cooked dishes such as potato, bhindi, and karela, are prepared the night before and then eaten cold the next day. Sindhi cuisine includes a variety of delectable sweets and desserts that are enjoyed during festivals, celebrations, and special occasions. Here’s a list of some you must try.

Singhar Ji Mithai

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This traditional sweet is probably the most popular Sindhi mithai. It is made from roasted chickpea flour (besan), ghee, and sugar. The mixture is cooked until thickened, then poured into a tray, cooled, and cut into pieces. The consistency of Singhar Ji Mithai can vary from soft and fudgy to firm and chewy. Some recipes for this dish may include additional saffron, rose water, or nutmeg for added complexity. The surface of the Singhar Ji Mithai is usually decorated with silver or gold edible foil (varak).

Mitho Lolo

This is a sweet flatbread made especially during the festival of Thadri. It is cooked with wheat flour, jaggery (gur), and ghee, and flavoured with cardamom and fennel seeds. Cooked on a griddle or tawa until golden brown and served with ghee or butter. The dough for the Mitho Lolo needs to be soft, pliable, and not too sticky. It is important to adjust the amount of water or flour to achieve the right consistency. The lolo is usually thick. 

Besan Jo Ladoo

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This ladoo is made from roasted besan (gram flour), ghee, sugar, and cardamom and nuts. The mixture is rolled into round balls and garnished with chopped almonds or pistachios. The texture of the besan mixture should be crumbly yet moist enough to hold its shape when rolled into ladoos. The amount of ghee needs to be adjusted accordingly to achieve the right consistency. The recipe has variations, such as the addition of dried fruits like raisins or desiccated coconut to the mixture.

Piyun Ji Mithai 

For those who enjoy coconut desserts, this creamy and coconut-based sweet made with grated coconut, condensed milk, sugar, and cardamom is a treat. The mixture  needs to be cooked until it reaches a thick and fudgy consistency, ensuring that the ladoos hold their shape when rolled. Chopped nuts like almonds, cashews, or pistachios can be added to the mixture before shaping the ladoos.

Tuk Patata

This unique sweet dish is made with sweet potatoes, sugar, and ghee and flavoured with cardamom and saffron. The sweet potatoes are fried for this dish and they need to be cooked with precision in a way that they are tender yet firm to maintain their texture after frying.  The mixture can be served either hot or at room temperature as a dessert. You can also drizzle honey over the fried sweet potatoes to give this mithai recipe a twist.

Akhrot Ji Mithai

Akhrot Ji Mithai is a rich,  indulgent sweet that offers a delightful combination of sweet caramelised sugar and crunchy walnuts, making it a perfect treat for nut lovers. The walnuts are cooked continuously with sugar to ensure that they are evenly coated with the caramelised sugar mixture. The sugar also needs to be caramelised to the right consistency to create a crunchy coating around the walnuts. The mithai should be stored in an airtight container at room temperature to maintain its crispiness.


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While Kheer is made in different parts of India, with various versions such as the Bengali Payash and the Payasam from South India,  the Kheerni has a unique Sindhi twist. It is made with broken wheat (dalia), milk, sugar, and flavourings such as cardamom and saffron, sometimes garnished with nuts. Kheerni is usually creamy and thick, but still pourable. It is delicious when served either hot or chilled.