Singhara

In a heavy-bottomed pan, bring milk to a boil. Reduce the heat and let it simmer for 5 minutes.

Gradually add water chestnut flour (singhare ka atta) to the simmering milk, stirring continuously to avoid lumps.

Cook the mixture over low heat, stirring constantly, until it thickens and resembles a pudding-like consistency.

Once the pudding reaches the desired consistency, add sugar, cardamom powder, and soaked saffron strands. Mix well until the sugar is completely dissolved.

Continue to cook the pudding for another 2-3 minutes to allow the flavors to meld together.

In a separate small pan, heat ghee over low heat. Add chopped mixed nuts (almonds, cashews, pistachios) and raisins. Fry until the nuts turn golden brown and the raisins puff up.

Pour the ghee-nut mixture over the prepared Singhara pudding and mix gently to incorporate.

Garnish Singhara with additional chopped nuts and saffron strands if desired.

Serve Singhara warm or chilled, as per your preference. Enjoy the delicate flavors of this traditional Indian dessert!