Singhare Ka Atta Halwa is a Vrat dish 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 the 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 browner 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 is 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
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 mixture comes together.
Finally, add roasted nuts and serve.
This halwa takes about 25 to 30 mins to get done.
Singhara Ka Atta Halwa
Ingredients
- 1 cup Singhare Ka Atta / Water Chestnut Flour
- 1 cup Sugar
- 3 - 4 tbsp Ghee
- 2.5 cups Milk
- 1/4 tsp Cardamom Powder
- Almonds for garnishing
Instructions
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.
I have featured the entire list that you can prepare for Diwali on both SYL and C4AS Sweets and Snacks & Sweets & Snacks for Diwali.
Narmadha says
Halwa looks so delicious and inviting. Such a unique and interesting recipe.
Vaishali says
Singhare ke aatey ka halwa looks lovely . I like that dark nutty color . This flour has a unique flavour and I have just made Poori and roti from this flour . My granny used to make this Halwa , but frankly I do not remember the taste .
Harini Rupanagudi says
I also wonder at all the vrat ka khana and feel that it is a feast. This halwa definitely looks very filling.
Suma Gandlur says
It sure sounds like a feast food. The color of the halwa is gorgeous and I would have finished that bowl in one sitting. 🙂
Amara says
Halwa looks really interesting Valli. I heard about it but never tasted it. Love the color of the halwa.Nice alternative to the regular atta halwa.
Sushma Pinjala says
Halwa looks too good Valli. Saw a recipe of this halwa long time ago on tv and noted down the recipe. Seeing your picture its tempting me to try soon. Good one.
Padmajha PJ says
Completely agree with your thoughts on fasting dishes,they do make a feast! I have been saving up recipes with Singhara ka atta so that when I get a pack i can finish it up quickly. So this one too goes to the bookmarks. The halwa looks really good Srivalli