Singhare Ka Atta Halwa is a Vrat dishes popularly made during the Navratri season or for any Vrat time. This crumbly halwa is very easy to make.
The Singhare Ka Atta is Water chestnut flour, is brownish in colour and cooks very fast. The tradition in many North Indian States refer to Farali Dishes or Vrat dishes, and they have such interesting dishes cooked during this season.
I personally feel that the Vrat dishes surely make a feast! For the Halwa Series that I am following, the second halwa is made with Singada Halwa made during Navratri or Ekadasi fasting.
I had bought this flour many months ago for another dish and it was safely packed and refrigerated. After making this halwa, I was so glad that I finally made use of the flour. I was thinking I should add some food colour, however on adding to the hot pan, the brownish flour became even more brown and got cooked very fast.
This turned out like Ulundhu Kali and just like that, however ghee was added, it was getting absorbed and turned crumbly. This halwa is also known as Farali Singhara Halwa and one of the popular Vrat Dishes. Singhara also known as water caltrop or water chestnut.
For the BM#104 Sweets & Snacks, the second day is Singhare Ka Atta Halwa, while I have another interesting deep fried traditional sweet in Spice your Life!
Week 1 – Sweets (Indian Halwas)
Day 1 is Carrot Coconut Milk Halwa
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Step By Step Pictures to make Singhara Ka Atta Halwa
Singhara Ka Atta Halwa
1 cup Singhare Ka Atta / Water Chestnut Flour
1 cup Sugar
3 to 4 tbsp Ghee
2.5 cups Milk
1/4 tsp Cardamom Powder
Almonds for garnishing
How to make Singhara Ka Atta Halwa
In a nonstick pan, heat 2 tbsp ghee and roast the singhara atta for a couple of minutes until it’s nicely done.
Melt the sugar in just enough water and pour it into the pan. Mix well.
Next slowly add milk in batches until the flour is cooked and becomes soft.
Add ghee in intervals until the whole mix comes together.
Finally add roasted nuts and serve.
This halwa takes about 25 to 30 mins to get done.