21 September, 2017
Posted in : Falahar, Indian Desserts on by : Aafreen Shaikh Tags: Butter, Ghee, Rajgira, Singhara
Singhara Atta/Water Chestnut Flour – 1 Cup, Ghee/Classified, Butter – 3 tbsp, Sugar – 1/2 Cup [I used less than 1/2 Cup], Water – 2 Cups, Cardamom Powder/Elachi Powder – 1/2 tsp, Chopped Cashew nuts & Almonds – 2 tbsp
1. In a pan boil water and sugar together until sugar melts, add cardamom powder and simmer for 2 minutes. ~ We don’t have to make any thread syrup here, just melt sugar with water.
2. While we making sugar water syrup, we can start working on halwa, in a pan heat 1 tbsp ghee add singhara atta and saute in medium flame until it becomes golden brown and aroma starts to fill, do not burn flour.
3. Add sugar water, mix and keep stirring to avoid any lumps.
4. Add 1 tbsp ghee and dry fruits & keep stirring until halwa starts to leaves side of pan and become glossy, add remaining ghee and mix well off flame.
5.Serve warm and enjoy these during fasting or any day.