Singhada Sheera
Singhada Sheera – water chestnut flour halwa made with gluten free singhada flour, ghee, milk, jaggery and cardamom powder, perfect fasting dessert!
Halwa is very well know and easy to make Indian dessert. There are so many different versions of it. You can simply make halwa out of many different type of flours like wheat, chickpea, sooji, water chestnut etc. You can also make halwa out of many root vegetables like carrots and purple yam. This gluten-free version is made with water chestnut flour to make it vrat friendly. I am sure there are many different restrictions on what type of food you could eat during vrat. However we grew up eating this. My baa used to make it all the time!!
You will see many people making this with just simple sugar, however I like to use jaggery to make it more kid friendly. I learned using jaggery from my mother. Every time she visits me, she makes either wheat flour or water chectnut flour sheera using jaggery and whole milk instead of sugar and water. Using milk instead of water makes halwa/sheera so much more dense and adds amazing flavors.
This is one of my kids favorite Indian desserts to enjoy. It is extremely easy and quick to make. I simply serve this with Gujarati daal and rice, of course that makes it non so vrat friendly meal. But it works great for my kids. If you are looking for more vrat friendly foods, check out few of my vrat friendly recipes. For example, PEANUTY SWEET POTATOES – FARADI SHAKKARIYA, SABUDANA RABDI, GAJAR HALWA – CARROT PUDDING, SINGODA PEANUT DATE LADOO.
This gluten-free dessert is definitely worth trying!! You can certainly make it vegan by substituting ghee with coconut oil, and milk with water. If you end up making this goodie and like it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Singhada Sheera
Ingredients
- ½ cup Ghee
- 1 cup Singhada Flour water chestnut flour
- 2½ cup Whole Milk, hot use 3 cups if you like loose halwa/sheera consistency
- ¾ cup Jaggery can be sub with sugar
- ¼ tsp Cardamom Powder
- 2 tbsp Sliver almond, pistachio and cashew
Instructions
- Melt ghee in a pan, preferred heavy bottom or non stick.
- Add Singhada flour to melted ghee and keep roasting it until it starts to fragrant and changes color to deeper brown. It will start to get light and fluffy as you keep roasting.
- Add cardamom powder and mix well.
- Once well roasted, very carefully add hot milk. Adding hot milk to hot ghee/flour mix causes LOT of hot splatters, so be very careful with this step.
- Keep mixing sheera until all the milk is absorbed .
- Add jaggery or sugar. Keep mixing until jaggery/sugar are melted and well mixed with sheera.
- Cook until you start to see ghee separating from the sheera.
- Turn the heat off, garnish it with sliver almond, pistachio and cashew and serve!
