Singhara Halwa
20 minutes
6 reads
About Singhara Halwa
A traditional Navratri vrat halwa made with singhara flour, milk, ghee and dates for natural sweetness.Soft, rich and comforting, this simple fasting dessert is especially suited to Ashtami or Navami bhog.
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Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
For the Halwa
- 1/2 cup Singhara Flour Water chestnut flour
- 1 cup Milk Warm
- 3 Dates Pitted and finely chopped
- 2 tbsp Ghee Plus extra for serving if desired
- 1/4 tsp Cardamom Ground
Instructions
Roast the Singhara Flour
- Heat the ghee in a heavy-bottomed pan over low to medium heat. Add the singhara flour and roast, stirring continuously, for 5–7 minutes until the flour becomes fragrant and slightly darker. Do not let it burn.
Cook the Halwa
- Lower the heat and gradually add the warm milk while stirring continuously to prevent lumps. The flour will absorb the milk quickly, so keep stirring until the mixture becomes smooth and thick.
- Add the chopped dates and cook for another 3–4 minutes, stirring frequently, until the dates soften and the halwa becomes glossy and pulls away slightly from the sides of the pan.
- Stir in the ground cardamom and cook for another 30 seconds. Turn off the heat.
- Serve warm. If desired, finish with a small drizzle of ghee before serving.
Recipe Notes
Make-Ahead Tip
Singhara halwa can be prepared a few hours ahead and gently reheated. Add a splash of milk while reheating if it has become too firm.Office Tiffin Tip
This is a bhog special rather than an everyday tiffin recipe. If packing leftovers, let the halwa cool slightly before transferring it to a leak-proof container.Quick Swap
For a slightly softer halwa, add 2–3 tablespoons of extra warm milk at the end of cooking and stir until incorporated.Vrat Note
This recipe uses ingredients commonly used during Navratri fasting. Vrat rules vary by family and region, so follow the fasting practices you personally observe. It is included as a Traditional Vrat Special for Ashtami and Navami Bhog.Recipe Tip
Do not rush the flour-roasting step. Singhara flour needs to be cooked in the ghee until its raw smell disappears before the milk is added. Add the warm milk gradually while stirring continuously; adding it all at once can make the halwa lumpy.Related Posts You May Like
Recipe Nutrition
Calories: 454kcalCarbohydrates: 60gProtein: 8gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 54mgSodium: 62mgPotassium: 255mgFiber: 6gSugar: 25gVitamin A: 232IUVitamin C: 22mgCalcium: 176mgIron: 2mg
