Name: Singhare ka Halwa
Cook time: 10 min
Total time: 10 min
Ingredients: 1 cup water chestnut flour (singhare atta); 1 cup sugar; 1/2 cup ghee; 5 cup water (hot or boiling); 1 teaspoon cardamom powder

Prepare this easy Singhare ka Halwa or water chestnut flour halwa for any Indian fasting festivals. It is made with basic ingredients and takes less than 10 minutes to prepare.

singhare atte halwa served in three small clay bowl

This Farali Singhara Halwa follows a similar cooking process to any regular halwa recipe. It is a delicious recipe that is made with few ingredients.

Singhade ka atta is gluten-free and is safe to consume during vrat. My Mum often prepares this rajgira sheera recipe which is made with amaranth flour. In some cases, she make farali masala puri with buckwheat flour as well.

You can find a comprehensive list of vrat ka khana recipes.

What is Singhare?

Singhare (also known as singoda or water chestnut) is an aquatic plant that produces small, starchy, and edible tubers.

These tubers are commonly used in Indian cuisine, especially during fasting periods such as Navratri or other Hindu religious occasions when certain food restrictions are in place.

Singhare can be used to make various dishes, including singhare ka atta ka halwa (a sweet dessert), singhare ki puri (deep-fried bread), singhare ki kheer (a creamy rice pudding), and more. They are valued for their ability to provide sustenance during fasting while adhering to dietary restrictions.

a bowl of water chestnut flour halwa placed on a brass serving tray

Singhare ke Atte ka Halwa Recipe Ingredients

Water chestnut flour - easily available from your local Indian grocery store.

Ghee - use coconut oil or vegetable ghee for vegan options.

Water - you need hot or boiling water for this recipe. Milk is an alternative liquid that you can use

Sugar - adjust the sweetness based on your preference.

Cardamom powder - for flavor

Optional garnishes: slivered almonds and rose petals

How to make Singoda Halwa

1.In a heavy bottomed pan or kadai, add the flour and ghee and roast on low heat until light brown and aromatic. Keep stirring to prevent any burning.

melted ghee and water chestnut flour in the frying pan

roasted singahre ka atta mixture in the frying pan

2.Slowly but steadily, pour hot water into the roasted flour mixture, mixing well as you go.

3.The flour will absorb the water and the grains will swell.

4.Mix in the sugar and mix well to remove any lumps.

5.Switch off the heat and mix in cardamom powder.

cardamom powder added to the singoda na lot no siro

A single bowl of Farali Singhara Halwa garnished with nuts

Pro Tips

Keep the flame low at all times

Roast the chest nut flour well to ensure there is no raw taste or smell.

You may have to add more water as singoda powder absorbs quite a lot.

Adjust sugar based on your preference. Make sure to cook the halwa after adding sugar to ensure it dissolves.

Note that in countries with a cooler climate, the halwa will harden upon cooling. This is normal as the ghee is also hardening. Warm it in the pan or microwave to loosen it.

Serving

Singhare atte ka halwa is commonly served for vrat or religious fasting. This includes Krishna Janmashtami, Navratri fasting, Mahashivratri or Ekadashi.

I love to serve it in a farali thali along with sabudana vada chaat and farali ratalu/kand sabji.

Storage

You can store singoda no siro in an airtight container in the fridge and consume within 2-3 days.

Freeze any leftovers in freezer safe containers for up to 3 months. Thaw at room temperature and warm through

Singhare ka sheera in three dessert bowls

Other Farali (Fasting) Recipes

Mogo Chips (Cassava fries)

Buff Vada

Farali Patra

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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📖 Recipe

Singhare ka Halwa

Print Recipe Pin Recipe

Prepare this easy Singhare ka Halwa or water chestnut flour halwa for any Indian fasting festivals. It is made with basic ingredients and takes less than 10 minutes to prepare.

Course Dessert

Cuisine Indian

Cook Time 10

Total Time 10

Servings servings

Author Hayley Dhanecha

Equipment

1 Frying pan or kadai
1 Sauce pan
1 Spatula

Ingredients

US Customary - Metric

1 cup water chestnut flour singhare atta
1 cup sugar
½ cup ghee
5 cup water hot or boiling
1 teaspoon cardamom powder

Instructions

In a kadai, roast the 1 cup water chestnut flour and ½ cup ghee on low heat until the flour is aromatic and lightly brown.
Steadily pour in 5 cup water whilst stirring until the water absorbs.
Add in the 1 cup sugar and mix well to remove any lumps.
Switch off from the heat and add the 1 teaspoon cardamom powder.
Mix well.
Serve hot in serving bowls and garnish it with chopped nuts and rose petals (if using)

Video

Notes

Keep the flame low at all times

Roast the chest nut flour well to ensure there is no raw taste or smell.

You may have to add more water as singoda flour absorbs quite a lot.

Adjust sugar based on your preference. Make sure to cook the halwa after adding sugar to ensure it dissolves.

Note that in countries with a cooler climate, the halwa will harden upon cooling. This is normal as the ghee is also hardening. Warm it in the pan or microwave to loosen it.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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