A Sindhi festive delicacy. Making use of khus-khus and dried coconut includes that crunch to 'chikki'. The Sindhis send out Varo to their married children in the winters.

VARO

Components

1 tbsp ghee + for greasing
2 tablespoons poppy seeds (khas khas).
3/4 cup sugar.
1/4 cup sliced cashew nuts.
1/4 cup chopped pistachios.
1/4 cup sliced almonds.
3/4 cup sliced dried coconut.
1/2 tsp green cardamom powder.

Technique.

1. Grease a burfi tray with some ghee.
2. Heat ghee in a non-stick pan. Add poppy seeds and roast till golden brown. Add sugar, mix and cook till it caramelizes and turns light brown.
3. Include cashew nuts, pistachios, almonds, coconut and green cardamom powder and mix till well combined. Transfer this mix into the greased burfi tray and spread it uniformly. Press to level the top. Cut into squares while the mixture is still warm and keep aside to set.
4. De-mould and serve or stor in an air-tight container.

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