Name: MUTHYA (Sindhi Sweet) recipe by Shobha Keshwani at BetterButter
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 12
Ingredients: Wheat flour ...... 5 cups; Fine castor sugar .. 2 & 1/4 cups (adjust as per your liking); Chopped almonds ..... 1/4 cup; Chopped pistachios ..... 1/4 cup; Black raisins ............... handful; Poppy seeds ............... 2 tbsps; Crushed cardamom seeds .. 1 tbsp (remove the skin); Edible gum .................... 2 tbsps; Ghee .............................. 3/4 cup to 1 cup (check while making and add accordingly)

ABOUT MUTHYA (Sindhi Sweet) RECIPE

This is a Sindhi sweet usually made in winters and also for women during pregnancy and post delivery as it is loaded with dry fruits and edible gum which strengthens the bones.

Ingredients Serving: 12

Wheat flour ...... 5 cups
Fine castor sugar .. 2 & 1/4 cups (adjust as per your liking)
Chopped almonds ..... 1/4 cup
Chopped pistachios ..... 1/4 cup
Black raisins ............... handful
Poppy seeds ............... 2 tbsps
Crushed cardamom seeds .. 1 tbsp (remove the skin)
Edible gum .................... 2 tbsps
Ghee .............................. 3/4 cup to 1 cup (check while making and add accordingly)

Instructions

In a thick bottomed pan add half of the ghee and tip in the wheat flour.
Reduce the flame to medium and stir fry the flour.
Keep adding the remaining ghee little by little until you get a nice aroma and the flour is brownish.
Do not increase the flame. Maintain medium and low to get the best result.
Meanwhile fry the edible gum in a little ghee or oil and crush it.
When the flour is three fourths done which will take about 40 to 45 minutes, stir in the chopped dry fruits, poppy seeds, raisins and crushed cardamom seeds.
Stir fry for 5 to 7 minutes and remove from the gas.
Now add the fine castor sugar and mix well.
Take a hand kerchief or a muslin cloth, spoon a ladle ful of the mixture and give them a conical / pyramid shape turning the cloth in your fist pressing well and the thumb at the bottom to flatten it.

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