Singhara ki barfi is a delectable barfi or fudge made of singhara aata, also known as water chestnut flour, ghee, sugar, milk and aromatic cardamom powder. This barfi recipe is a very simple and quite easy recipe that gets ready in 20 minutes and tastes so delicious. This mouthwatering barfi requires only a few handfuls of ingredients to prepare this barfi recipe. Singhara, or water chestnut, is a popular fruit in India. It is widely consumed during vrat or fasting days. Singhara aata, or water chestnut flour, is made of dried and ground singhara fruits. This flour is packed with numerous health benefits. It is also rich in an antioxidant called ferulic acid; it is also loaded with vitamin K, essential nutrients such as zinc, B vitamins and vitamin E, and vitamin B6, and has a high potassium content. It is one of the flours that can be eaten during fasting. This flour is used in various preparations such as Singhare aata ka chilla, Singhara aata ki puri, and singhara aata ka halwa (most favourite dish during fastings). It is also used in recipes like pakora, tikki, farali batata vada and dosa, paratha etc.
Utensil and Tools
- Faber Hobtop
- Prestige Omega Deluxe Granite Kadai
- Prestige Saucepan Pan
- Silicon Spatula
Ingredients
- 1 cup Singhare ka atta (water chestnut flour)
- â…“ cup Ghee
- 1 cup Sugar
- 1 cup Milk
- 2 cups water
- 1 tsp Cardamom powder
- 2-3 tbsp Chopped nuts For garnishing
- 1 tsp Ghee For greasing
Video
Instructions
- Heat ghee in a thick-bottomed pan or kadhai. Add singhara atta and roast it on a low-medium flame.
- Meanwhile, take a saucepan and add water and sugar. Stir and boil the water until the sugar dissolves completely.
- Add milk and cardamom powder to the sugar syrup. Mix it well and let it come to a boil. Turn off the flame and keep it aside.
- Keep stirring and roasting the flour until it changes colour to light brown and ghee starts releasing from the sides of the flour. It will take around 12-15 minutes, and you will get a pleasant aroma of roasted flour.
- Add the warm sugar syrup to the roasted flour carefully and stir it quickly.
- Stir and mix the roasted flour until the sugar syrup is absorbed completely. Break all the lumps and keep mixing until the barfi mixture leaves the sides of the kadhai and the ghee starts releasing from the sides of the mixture.
- Transfer the mixture to a greased plate and spread it evenly. Add the chopped nuts on top of the barfi and press it gently with the silicon spatula or the back of the greased spoon.
- Let it cool down completely at room temperature. Cut the barfi slices (square or diamond) into your desired shape.
- Singhare ki barfi is ready to serve. Arrange them on a serving plate and serve immediately. You can garnish it with rose petals.
Nutrition
Calories: 96kcalCarbohydrates: 15gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 6mgPotassium: 29mgFiber: 1gSugar: 11gVitamin A: 34IUVitamin C: 4mgCalcium: 21mgIron: 0.3mg
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