Sindhi Waro or layee
In our Sindhi tradition, Waro aka chikki aka layee, holds a special place in the Diwali celebrations. Made at home, primarily for Lakshmi Puja, Waro comes in several delicious varieties – Sev jo Waro, Bhugran jo Waro (roasted gram), Phulan jo Waro (puffed rice), dry-fruit Waro with Khus Khus, and combinations of these ingredients. Each family may have its own recipe and proportions, but they all come under the familiar name of Waro or Layee.These crunchy, sweet wara bound together with caramelised sugar or jaggery, are much more than festive treats; they are a part of our food heritage and a symbol of abundance, happiness and sharing.
One of my fondest childhood memories is of my mother making Waro for Diwali and distributing it among neighbours in our building. There were no individual wrappers or fancy packaging in those days. She would simply break the Waro into roughly sized pieces, arrange them on a covered plate and send it around to be shared. Today, we individually pack every piece in transparent plastic, making distribution more convenient and hygienic. While the packaging has changed with time, the sentiment remains the same – homemade Waro, offered during Lakshmi Puja and shared with everyone, carrying forward a beautiful Sindhi tradition.
Making Waro was always a race against time! Mummy would spread the mixture on a well-greased chakla (traditional rolling board) and roll it out at lightning speed before the caramel had a chance to set. It needed quick hands and a little practice.
But the undisputed champion Waro maker in our family was my Masi chettah, moms older sister.She always had the ingredients ready in her kitchen, and it wasn’t unusual to visit her, watch her disappear into the kitchen to make tea, and have her emerge minutes later with a plate of freshly made, still-warm Waro, straight off the fire!
That’s the beauty of this preparation. With everything at hand, it takes just a few minutes to make. A little caramel, a quick mix, a few swift movements with the rolling pin, and you have a delicious homemade Waro ready to enjoy.
– Sindhi Waro
Ingredients
150 g sugar
120 g roasted puffed rice or unsalted sev
. 1/2 tsp cardamom powder
1 tsp ghee
1/8th tsp saffron strands, soaked in a little hot water
● Chopped pistachios and dried rose petals, for garnish
Method
Lightly grease two sheets of parchment paper or your desired moulds.
Heat the sugar in a heavy-bottomed pan over medium heat until it starts melting, at this point add the saffron, cardamon powder and 1 tsp ghee
Let sugar turn into a pale golden caramel. Avoid stirring too much.
Mix carefully.
Quickly add the roasted puffed rice or unsalted sev and mix until evenly coated with caramel.
Immediately transfer the mixture onto the greased parchment paper. Cover with the second sheet and roll out quickly while still warm and cut quickly with a pizza cutter.
Alternatively, spoon the mixture into greased moulds sprinkled with chopped pistachios and dried rose petals. Press gently and quickly with a spatula to shape.
Allow to cool and harden completely before breaking into pieces or unmoulding.
Tip: Work quickly, as the caramel sets very fast. Handle the hot mixture with care.
In case you want to make a dry fruit waro, the quantity of sugar and nuts has to be same.
I have not made the dry fruit waro this year.
Tip…try making the puffed rice waro directly in a greased mould as rolling it out is not too easy😁
The other varieties are fairly easier to make.