Singhada Sheera
Singhada Sheera - water chestnut flour halwa made with gluten free singhada flour, ghee, milk, jaggery and cardamom powder, perfect fasting dessert!
Servings: 4
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!
