Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, singhare flour ka halwa. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Hi everyone, Today i am going to share my shinghara ke aata ka halwa. Singhare Ka Halwa is made out of water chestnut flour specially during festive and fasting times with lots of dry fruits added to it. A farali dessert item, the Singhaade flour halwa is prepared from.
Singhare flour ka halwa is one of the most popular of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it is fast, it tastes delicious. They’re nice and they look wonderful. Singhare flour ka halwa is something which I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook singhare flour ka halwa using 6 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Singhare flour ka halwa:
- Take water
- Prepare chestnut flour
- Prepare sugar
- Prepare Cardamom powder
- Make ready ghee
- Take water according
Many of us observe fast during this period. The halwa is then tossed with few toasted cashewnuts to give it a crunchy element. Turn the heat off and let the Singhare Atte Ka Halwa/Sheera Recipe (Water Chest Nut Flour. Singhare ka halwa is made with singhare ka atta (water chestnut flour), ghee (clarified butter) and sugar.
Instructions to make Singhare flour ka halwa:
- Heat some ghee in the pan and fry the flour in it.
- When the flour is well roasted then add sugar and cardamom powder to it and fry it.
- When it is cooked well, spread it on a plate, finely chop dry nuts over it.
This Singhare ka halwa is very easy and quick to make. All halwa or sheera making procedure is almost the same. The only difference is some required milk while some required water. This vrat ka halwa is made from singhare ka atta (water chestnut flour) and kuttu ka atta (buck wheat flour). A sweet dessert that is often made during fasts on Navratri and Ekadashi.
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