Singhare atte ka halwa is loved as a fasting sweet for special occasions such as Mahashivratri. Made from singhara atta (water chestnut flour), this halwa is gluten-free and is a type of sheera (others made with semolina) that has been a cherished festival dessert for generations. It is made the same way any halwa is made, with roasting the flour in ghee, then adding sugar, spices and roasted cashews for an absolutely divine dessert. Unlike smoother halwas like sooji halwa, singhare atte ka halwa has a coarse and crumbly texture that makes it unique.
Heat 3 cups of water and 1 cup of sugar in a saucepan. Stir continuously until the sugar completely melts. Turn the heat to low and keep warm while you prepare the flour mixture.
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Step 2: Roast the water chestnut flour
Heat a heavy-bottomed pan on medium heat. Add 1 cup of ghee and let it melt completely. Add the singhara atta (water chestnut flour) to the melted ghee. Roast the mixture on medium heat, stirring continuously. Continue roasting for about 5 minutes until the mixture releases a roasted aroma and changes to a golden roasted brown colour. The mixture will resemble coarse crumbles.
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Step 3: Add the cardamom
Turn down the heat to low. Stir in the freshly ground cardamom powder and mix well with the roasted flour mixture. The aroma should be wonderfully fragrant.
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Step 4: Add the sugar syrup
Slowly start adding the prepared hot sugar syrup to the roasted flour mixture, stirring continuously. The mixture will initially split and curdle - this is normal. Keep stirring as the mixture thickens. It should feel coarse and crumbly. Continue stirring on medium heat for 10-15 minutes after it thickens to ensure proper cooking.
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Step 5: Rest the halwa
Turn off the heat and cover the pan. Let the halwa sit covered for about 5 minutes to allow flavours to settle and texture to firm up.
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Step 6: Roast the cashews
Take a small tadka pan, and heat 1 tablespoon of ghee on medium heat. Add halved cashew nuts and roast until they turn golden brown. Turn off the heat and stir the roasted cashews into the prepared halwa.
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Step 7: Serve the sheera
Mix the cashews well into the halwa. Serve hot or warm as a dessert.
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Indian
Intermediate
Dessert
