Dessert

Singhara Halwa

I am back on my blog post today and happy to tell you all that i have added a new category to my page which is dessert 🙂

Yes, you guessed it right. As, i said in my last post that it is a month of festival and joyful occasion. Then, how can a festival complete without merrily enjoying the dessert. Today, i would be sharing another fast/vrat dish which is Singhara Halwa.

This halwa is generally made in India during Navratri, Shivratri and Krishna Janmashtami. Now, Singhara is also known as water caltrop or water chestnut, is a fruit that grows underwater. It is usually a winter fruit, however, its by-products – especially the flour – are available round the year. 

Water Chestnut fruits are dried and grounded to make flour. It has a flavorful and amazing taste. Now, the flour has also many significant benefits- It is rich in potassium and low in sodium so it helps with the water retention of the body. It keeps the energy level very high which is vital during fasting because it has ample nutrients like – carbs, iron, zinc and phosphorus. Since, this fruit has no cholesterol it is a well known antioxidant and good for weight loss.

Now, you all must be thinking that halwa has Sugar which makes the dish a little unhealthy. But no, the recipe i tried at home did not contain sugar but the alternate substitute which is derived from the leaves of the plant – Stevia. Stevia is a zero calorie sweetner and is a good alternative for people with Diabetes.

Here comes the recipe !!!

Preparation Time : 10 minutes, Cooking time : 15 minutes, calories : 115 Calories per 100 gms.

Ingredients:

  1. Ghee – 2 large tablespoons
  2. Singhara Flour – 1 cup
  3. Milk – 2 cups
  4. Stevia – 4 tablespoons
  5. Dry Fruits – Chopped almonds/cashews

Directions:

  1. Heat Ghee in a pan. You can even use less or more ghee as per your requirement.
  2. Add the singhara flour to the ghee and roast it for 10 minutes. It should be roasted on medium flame until the flour turns brown and starts giving a sweet aroma.
  3. Once the singhara has been roasted, put it aside and let it cool down.
  4. In another pan, add milk and stevia and bring it to boil.
  5. Once the milk is boiled, start adding the roasted flour to it in parts. Keep stirring the mixture so that no lumps are formed.
  6. Now, stir it completely. Add little water if it becomes very dense.
  7. Garnish it with dry fruits of your choice.

Halwa is now ready to be served. You can even freeze it and eat it like a barfi.

Please do try this recipe and do let me know if you like it or not: )

Singhara Halwa

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