Singhada/water chestnut flour halwa/sheera Recipe

Cooking Directions

• STEP 1.Heat ghee in a pan and add water chestnut flour. Roast it on low heat until it turns golden brown and releases a nutty aroma.
• STEP 2.In a separate pan, heat water and sugar. Stir until the sugar dissolves completely.
• STEP 3.Slowly add the sugar syrup to the roasted flour while continuously stirring to avoid lumps.
• STEP 4.Cook the mixture on low heat until it thickens and starts to leave the sides of the pan.
• STEP 5.Add cardamom powder and mix well. Cook for another 2-3 minutes.
• STEP 6.Remove from heat and garnish with chopped nuts like almonds and pistachios.
• STEP 7.Serve the Singhada/Water Chestnut Flour Halwa/Sheera warm or at room temperature.

Cooking Tips

• Make sure to roast the water chestnut flour on low heat to prevent it from burning.
• Stir continuously while adding the sugar syrup to avoid lumps.
• You can adjust the sweetness of the halwa by adding more or less sugar according to your taste.
• For a richer flavor, you can add a tablespoon of khoya (milk solids) while cooking the halwa.

Storage and Serving

• Singhada/Water Chestnut Flour Halwa/Sheera can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheat the halwa in a microwave or on the stovetop before serving.
• Serve the halwa as a dessert after a meal or as a sweet treat during fasting periods or festivals.