S
inghara is Indian water chestnut with thick red.....esh green skin. It is triangular is shape with two small skips at top. The fruit is lightly sweet in taste and it is milky white in color. It is eaten as a fruit when it is fresh, made into curries when halfway mature and made into flour when completely dry.
During fasting, Hindus don't eat anything that contains cereals, lentils and ordinary salt. So fasting food or vrat ka khanna, is the other way of making staple food like poories and parathas.
Singhara flour is one of the flours which can be used during fastings. It can be used in different ways as to make poori, halwa, paratha, pakori or burfi.
Find my other fasting food recipes here.
Poppy Seeds/Khus khus Barfi
Til Laddo / Sesame Seeds Laddo
Gond ki Panjeeri
Guava Shake
Lauki Halwa
Carrot Halwa
Ingredients
Singhara flour - 1/2 cup
Ghee - 2 tbsp
Mawa/ Khoya - 1/2 cup
Sugar - 3/4 cup
Water - 1/2 cup
Cardamom powder - 1/2 tsp
Method
- In a heavy bottom pan roast the flour with ghee on a medium heat until it is pink in color and gives the nice aroma.
- Grate the mawa to make sure that there is no lump.
- Mawa should be very well roasted and lightly brown in color.
- Add mawa and cardamom powder to the flour and mix well. There should not be any lump in this paste. Keep the heat low for some time.
- In a pan make the sugar syrup to one wire consistency.
- Keep a greased tray ready.
- Mix sugar syrup to the flour and mawa paste and mix well.
- Transfer this to greased tray.
- When it is still warm cut it into pieces and decorate with almonds.
- This platter goes to Vrat ka khanna
