How to make Singhare Ki Burfee -

A waterchestnut sweetmeat made especially for fasts

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Water chestnut flour, Ghee (घी)

Cuisine : Maharashtrian

Course : Mithais

For more recipes related to Singhare Ki Burfee checkout Singhara Barfi. You can also find more Mithais recipes like Walnut Oatmeal Laddoos - SK Khazana Blueberry Sandwich Katli Besan Laddoo Puranpoli Imarti

Singhare Ki Burfee

Singhare Ki Burfee Recipe Card


The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

Prep Time : 6-10 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Singhare Ki Burfee Recipe

  • Water chestnut flour 1/2 cup

  • Ghee 3 tablespoons

  • Mawa (khoya) grated 1/2 cup

  • Green cardamoms powdered 1/4 teaspoon

  • Sugar 1/2 cup


Step 1

Heat ghee in a kadai over low heat. Stir-fry the flour in ghee over low heat, till the flour becomes golden brown.

Step 2

Transfer it into another vessel. Sauté khoya in the same pan till it becomes pink and a smooth mass. Mix in the roasted flour and powdered cardamoms and leave to cool.

Step 3

Dissolve sugar in half a cup of water over low heat and cook till a syrup of three thread consistency is ready.

Step 4

Remove pan from heat and mix immediately into the cooled flour-khoya mixture, stirring vigorously and quickly, to blend well.

Step 5

Transfer onto the greased plate, pat to level and leave to cool. When cool and set, cut into pieces using a sharp knife.

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MasterChef Sanjeev Kapoor

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 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.