Singhare ka Halwa | Easy Vrat Recipe l Water chestnut Pudding l Ekadasi Vrat Recipe l Falahaar

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

Coconut oil is dairy-free and adds a unique flavor.

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Honey is a natural sweetener, while jaggery offers a rich taste.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free, while water can adjust texture.

nuts

🥗Healthier: seeds

💰Cheaper: dried fruit

Seeds provide crunch, while dried fruit adds sweetness.

Prepare the ingredients: 1 cup singhara flour, 3/4 cup sugar, 2 cups water, 1 tablespoon ghee, 1 tablespoon chopped almonds, 1 tablespoon chopped cashews, 1 tablespoon grated dry coconut, and 1/2 teaspoon cardamom powder.

In a pan, mix 2 cups water and 3/4 cup sugar. Heat on low to medium until the sugar dissolves, stirring continuously.

Once the sugar has dissolved, add the cardamom powder and let it boil for a few seconds. Set the syrup aside.

In another pan, heat 1 tablespoon ghee on low flame and roast the chopped almonds and cashews until they are slightly golden, about 1-2 minutes. Remove and set aside.

In the same pan, add 3 tablespoons ghee and let it melt.

Add 1 cup singhara flour to the melted ghee and roast it, stirring continuously, until it turns a light brown color.

Gradually add the prepared sugar syrup to the roasted flour while stirring continuously to avoid lumps.

Continue stirring until the mixture thickens and pulls away from the sides of the pan, about 10 minutes.

Cover the pan and let it rest for 2-3 minutes to allow the flavors to meld.

After resting, fold in the roasted dry fruits and mix well.

Serve the hot singhare ka halwa immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens