Singhare ke atte ka halwa (sheera)

Singhare ke atte ka halwa or sheera recipe – it is usually made on Navratri fasting or vrat or any other religious fasting like Ekadashi or Mahashivratri or Krishna Janmashtami.

This Singhare ka halwa is very easy and quick to make. All halwa or sheera making procedure is almost same. Only difference is some required milk while some required water.

The key to make perfect halwa is always add hot water or milk to avoid lumps. And always keep stirring continuously from beginning to end. Never leave it alone on the stove.

Singhare ka atta is called water chestnut flour in English. It is one of the flours that can be eaten during the fasting days. And I make many various dishes using this flour e.g Singhare ki kadhi, Singhare ki puri. Also it is used in recipes like sweet potato tikki, farali batata vada and sabudana dosa.

I have added less sugar as dear husband always prefer less sweet when it comes to any Indian dessert. But you can increase the sugar quantity as per your liking sweetness.

Check out other halwa recipes for Hindu fasting
Pumpkin halwa  // Rajgira halwa  //  Lauki halwa  //  Sweet potato halwa

How to make Singhare ka halwa :

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1) Heat the ghee in a pan on medium heat. Once hot add singhare ka atta, mix well.

2) Roast it with stirring continuously till it turns light brown in color. You will get nice aroma of roasted flour. It will take about 6-7 minutes. While roasting flour, put 1 cup of water to boil in another stove or heat it in microwave.

3) Now add hot water to the mixture and stir as you add to avoid lumps. My water was not that hot as I boiled earlier and I was taking photos as well. So I get little lumps. But if you add hot boiling water then you won’t get any lumps.

4) Once water is almost absorbed (in about 2 minutes) add sugar. Mix well and keep stirring.

5) As sugar melts, it will become runny again and shiny.

6) Keep stirring and cooking till ghee starts to leave from the halwa. That time turn off the stove.

Finally add cardamom powder and mix. Garnish it with almond slivers.

Halwa or sheera is ready to serve. It tastes best when served warm.

Serving suggestion: enjoy it as a dessert along with your meal on regular day or on fasting day.

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Singhare ke atte ka halwa (sheera), Singhare ka halwa recipe

US measuring cups are used (1 cup = 240 ml)

Course Dessert

Cuisine Indian

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Yield 2 servings

Author Kanan

Ingredients (1 cup = 240 ml)

• 3-4 tablespoons Ghee (Clarified butter)
• ½ cup Singhare ka atta (Water chestnut flour)
• 1 cup Water (Boiling hot)
• ⅓ to ½ cup Sugar
• ⅛ teaspoon Green cardamom seeds powder
• Almonds or cashews, chopped for garnishing

Instructions

1. Heat the ghee in a pan on medium heat. Once hot add singhare ka atta, mix well.
2. Roast it with stirring continuously till it turns light brown in color. You will get nice aroma of roasted flour. It will take about 6-7 minutes. While roasting flour,
3. On other side, put 1 cup of water to boil on another stove or heat it in microwave.
4. Now add hot water to the mixture and stir as you add to avoid lumps.
5. Once water is almost absorbed (in about 2 minutes) add sugar.
6. Mix well and keep stirring.
7. Keep stirring and cooking till ghee starts to leave from the halwa.
8. That time turn off the stove.
9. Finally add cardamom powder and mix.
10. Garnish it with almond slivers.