This Singhare ka halwa is very easy and quick to make. All halwa or sheera making procedure is almost the same. The only difference is some required milk while some required water. The key to making perfect halwa is always adding hot water or milk to avoid lumps. And always keep stirring continuously from beginning to end. Never leave it alone on the stove.
▢½ cup 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
Heat the ghee in a pan on medium heat. Once hot add singhare ka aata, mix well.
Roast it with stirring continuously till it turns light brown in color. You will get a nice aroma of roasted flour. It will take about 6-7 minutes. While roasting flour,
On the other side, put 1 cup of water to boil on another stove or heat it in the microwave.
Now add hot water to the mixture and stir as you add to avoid lumps.
Once water is almost absorbed (in about 2 minutes) add sugar.
Mix well and keep stirring and cooking until ghee starts to leave from the halwa.
That time turn off the stove.
Finally, add cardamom powder and mix.
Garnish it with almond slivers.