Singhada aata halwa, also known as water chestnut flour halwa, is a delicious and nutritious Indian dessert traditionally enjoyed during fasting periods and religious festivals. This halwa is made from singhada aata (water chestnut flour), ghee, jaggery, and flavored with cardamom, creating a rich, aromatic treat. The smooth, velvety texture and the subtle, nutty flavor of singhada aata make this halwa a beloved choice for those observing fasts as well as for anyone with a sweet tooth.
What sets singhada aata halwa apart is its unique ingredients and ease of preparation. Singhada aata, derived from dried water chestnuts, is gluten-free and rich in nutrients like potassium and fibre, making this halwa not only delicious but also wholesome. The preparation involves roasting the flour in ghee until it turns fragrant and golden brown, then adding milk and jaggery to cook it to a soft, pudding-like consistency. The final touch of cardamom enhances the flavour, making each bite a delightful experience. Nuts like Almonds and Cashews are fried and added for more crunchy flavour.
Beyond its delightful taste, singhada aata halwa holds cultural significance in Indian cuisine, particularly during the Navratri festival when many people observe fasts and consume specific types of food. This halwa is a favoured dish during these times due to its simplicity and adherence to dietary restrictions associated with fasting. It is also often prepared as a prasad (offering) in temples and households, symbolizing purity and devotion. The use of ghee and singhada aata, along with the traditional method of preparation, highlights the importance of preserving and celebrating age-old culinary practices.
Singhada aata halwa is more than just a dessert; it is a representation of Indian heritage and the culinary traditions that have been passed down through generations. The process of making this halwa is a labour of love, requiring patience and careful attention to achieve the perfect texture and flavour. Its significance during fasting periods underscores its role in spiritual and cultural practices, making it a dish that connects people to their roots and traditions.
In essence, singhada aata halwa embodies the perfect blend of tradition, nutrition, and indulgence. Its enduring popularity speaks to its timeless appeal and the joy it brings to those who savour it. Whether enjoyed during fasting, as a prasad, or simply as a sweet treat, singhada aata halwa continues to be a cherished delicacy, offering a taste of India’s rich culinary heritage in every spoonful.
Singhada Aata Halwa
Table of Contents
Equipment
- Non-Stick Pan
- Spatula
- Measuring Cups
Ingredients
- ½ cup Ghee
- 2 tbsp Chopped Almonds
- 2 tbsp Chopped Cashews
- 1 cup Singhada Flour
- 2 cup Milk
- ¾ cup Grated Jaggery
- 1 tsp Cardamom Powder
Instructions
- In a non stick Pan heat 4 tsp Ghee from ½ cup Ghee and then add 2 tbsp Chopped Almonds and 2 tbsp Chopped Cashews for frying until crunchy.
- Remove fried Almonds and Cashew Pieces. Now add remaining ½ cup Ghee and heat it.
- Add 1 cup Singhada Flour and mix it. Keep mixing on low flame for 4-5 minutes.
- Add 2 cup Milk and mix it. Keep cooking on low flame. Keep stirring for smooth consistency.
- Add ¾ cup Grated Jaggery and mix it. It takes around 4-5 minutes.
- Add 1 tsp Cardamom Powder and fried nuts. Mix it and close the lid.
- Cook for 2 mins on Steam. Turn off the flame and mix Halwa again. Singhada Aata Halwa is ready.
Video
Notes
Equipment’s:
Non-Stick Pan https://amzn.to/3w3vQF7
Spatula https://amzn.to/4aw8SFc
Measuring Cups https://amzn.to/4abSLx1
One thought on “Singhara Aata Halwa | How to make Vrat Special Halwa Recipe”
First I never knew that flour is available for singhada… Now it’s laddu. They are so delicious 😋…