This Farali Singhara Halwa follows a similar cooking process to any regular halwa recipe. It is a delicious recipe that is made with few ingredients. Singhade ka atta is gluten-free and is safe to consume during vrat. My Mum often prepares this rajgira sheera recipe which is made with amaranth flour. In some cases, she make farali masala puri with buckwheat flour as well. You can find a comprehensive list of vrat ka khana recipes.
What is Singhare?
Singhare (also known as singoda or water chestnut) is an aquatic plant that produces small, starchy, and edible tubers. These tubers are commonly used in Indian cuisine, especially during fasting periods such as Navratri or other Hindu religious occasions when certain food restrictions are in place. Singhare can be used to make various dishes, including singhare ka atta ka halwa (a sweet dessert), singhare ki puri (deep-fried bread), singhare ki kheer (a creamy rice pudding), and more. They are valued for their ability to provide sustenance during fasting while adhering to dietary restrictions.
Singhare ke Atte ka Halwa Recipe Ingredients
Water chestnut flour – easily available from your local Indian grocery store. Ghee – use coconut oil or vegetable ghee for vegan options. Water – you need hot or boiling water for this recipe. Milk is an alternative liquid that you can use Sugar – adjust the sweetness based on your preference. Cardamom powder – for flavor Optional garnishes: slivered almonds and rose petals
How to make it sugar free
For a sugar free dessert, use 100% natural sweetener such as stevia and erythritol. Sweetener is sweeter than sugar, so you will need to add less so do not make a direct switch.
How to make Singoda Halwa
1.In a heavy bottomed pan or kadai, add the flour and ghee and roast on low heat until light brown and aromatic. Keep stirring to prevent any burning. 2.Slowly but steadily, pour hot water into the roasted flour mixture, mixing well as you go. 3.The flour will absorb the water and the grains will swell. 4.Mix in the sugar and mix well to remove any lumps. 5.Switch off the heat and mix in cardamom powder.
Pro Tips
Keep the flame low at all times Roast the chest nut flour well to ensure there is no raw taste or smell. You may have to add more water as singoda powder absorbs quite a lot. Adjust sugar based on your preference. Make sure to cook the halwa after adding sugar to ensure it dissolves. Note that in countries with a cooler climate, the halwa will harden upon cooling. This is normal as the ghee is also hardening. Warm it in the pan or microwave to loosen it.
Serving
Singhare atte ka halwa is commonly served for vrat or religious fasting. This includes Krishna Janmashtami, Navratri fasting, Mahashivratri or Ekadashi. I love to serve it in a farali thali along with sabudana vada chaat and farali ratalu/kand sabji.
Storage
You can store singoda no siro in an airtight container in the fridge and consume within 2-3 days. Freeze any leftovers in freezer safe containers for up to 3 months. Thaw at room temperature and warm through
Other Farali (Fasting) Recipes
Mogo Chips (Cassava fries) Buff Vada Farali Patra As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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