Sindhi Dry Fruit Varo (Praline)

Sindhi Varo is one of the winter delicacies, chock-full of goodness of dry fruits, misri (sugar crystals), melon seeds, black pepper, sonth (ginger powder), gum and ghee, all which are essential for boosting immunity in winter.

Dry fruits are rich in vitamins, minerals, fibre and proteins. They help in losing weight, keep your skin and bones healthy, prevent cancer and fight against stress and depression. Misri boosts energy and hemoglobin levels, promotes digestion and treats common cold and cough. Melon seeds are full of valuable nutrients like magnesium and antioxidants. Black pepper, the king of spices, has anti-inflammatory properties, help in controlling sugar and lowering cholesterol levels and has cancer-fighting properties. Sonth, the miracle spice, facilitates weight loss by improving digestion, lowers cholesterol, helps prevent cold and has anti-inflammatory properties. Gum or acacia relieves pain, helps in healing wounds, soothes sore throats, promotes oral health and restricts blood loss. Ghee, one of the most used dairy products in India and highly recommended in Ayurveda, is full of omega-3 fatty acids, provides energy to the body, relieves constipation, boosts immune system and consists of fat soluble vitamins, that aid weight loss.

The recipe for the Sindhi varo is given by my sister, Urvashi Dama, an excellent cook who prepares authentic Sindhi food.

Recipe for Sindhi Dry Fruit Varo

Ingredients

1 cup misri (sugar crystals) ground

1/ 4 cup ghee

1 cup of maal (ingredients) which includes the following:

3 /4 cup badam and pistachios (thickly sliced)

2 tbsp melon seeds

2 tbsp poppy seeds

8-10 whole black pepper

1/4 tsp soonth (ginger powder)

1 1/2 tbsp gum powder

Method

1. Melt ghee in a thick-bottom pan.
2. Add ground misri to it. Let the misri melt and turn reddish in hue.
3. Switch off the gas and add the ingredients mentioned under maal. Mix well. The mixture will sputter as the gum powder cooks in the hot melted misri.
4. Pour the mixture onto a greased thali and smoothen it with a greased back of the spoon or the base of a bowl.
5. Cut the varo into pieces immediately.
6. Remove the pieces when cool.
7. If the pieces do not come out easily, set the thali in warm water for a few seconds.

Pics and Recipe by Mrs. Urvashi Dama, Mumbai

Jyoti Mulchandani

Ahmedabad