Singhara Atta Halwa | Falahari Recipes | Vrat Ka Halwa | Water Chestnut Sheera | Savan Special

singhara atta

🥗Healthier: almond flour

💰Cheaper: all-purpose flour

Almond flour is lower in carbs and higher in protein.

ghee

🥗Healthier: coconut oil

💰Cheaper: butter

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

sugar

🥗Healthier: honey

💰Cheaper: jaggery

Jaggery is a traditional sweetener and adds depth of flavor.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lighter.

Start by preparing the jaggery syrup. In a saucepan, add 2 cups of water and 3/4 cup of jaggery. Stir until the jaggery dissolves completely.

Once the jaggery is dissolved, turn off the heat and set the syrup aside.

In a frying pan, add 3-4 tablespoons of ghee and let it melt over low-medium heat.

Add 1 cup of singhara atta to the melted ghee and roast it, stirring continuously, until it turns brown and starts to release ghee.

Continue roasting the atta on low-medium heat, ensuring to stir continuously to prevent it from burning.

After roasting, add 1 teaspoon of cardamom powder and mix well.

Gradually pour in the prepared jaggery syrup into the roasted atta while stirring continuously to avoid lumps. Be cautious as bubbles will rise when adding the syrup.

Cook the mixture for 2-3 minutes, stirring continuously until it thickens and reaches a halwa consistency.

Transfer the halwa to a serving bowl and garnish with mixed chopped nuts.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens