How to make Singhara Barfi -
Water chestnut flour cooked with sugar and dried fruits to make this delicious barfi.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Water chestnut flour (singhara atta), Ghee (घी)
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Vrindavan Peda Dal Laddoo Besan Burfi Laung Lata
Singhara Barfi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Singhara Barfi Recipe
Water chestnut flour (singhara atta) 1 cup
Ghee 3 tablespoons + for greasing
Sugar 1/2 cup
Green cardamom powder 1/2 teaspoon
Raisins 1 tablespoon
Sliced almonds 2 tablespoons + for garnishing
Method
Step 1
Grease a barfi tray with some ghee.
Step 2
Heat ghee in a non-stick pan, add water chestnut flour and sauté, on medium heat, till it becomes light brown.
Step 3
Add sugar and one and a half cups of water and mix well. Keep stirring till ghee leaves the sides of the pan.
Step 4
Add cardamom powder, raisins and almonds and mix well. Keep stirring for one to two minutes.
Step 5
Pour the cooked mixture into the greased tray and level the top. Refrigerate for ten minutes.
Step 6
Cut into squares, garnish with almond slices and serve.
Nutrition Info
Calories : 1540 Kcal
Carbohydrates : 24.9 gm
Protein : 231.7 gm
Fat : 58.1 gm
Other : 0
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
