Go Gluten
Free With Singhara Barfi
Today, I
want to pamper your sweet tooth. I’ve always been a great fan of desserts. The Navratri
season is famous for its sweets. Singhara Barfi appealed to me. It’s made with Singhara flour (water chestnut flour) which
is mostly eaten during fast. I have eaten the Singhara Atte Ka Sheera. It’s yummy.
Besides, it’s
a change from the usual wheat flour. The water chestnut flour is very versatile
and is used to make parathas and pooris. Ultimately, what got me to try out
this dish, is the health benefits of the flour. So here it
is:
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| pics:Sanjana Kodical |
Singhara Barfi
Ingredients
Water
Chestnut Flour (Singhara Atta) - 1 cup
Ghee - 3
tbsp
Sugar - ½
Cup (You can use jaggery or take jaggery and sugar in equal quantities)
Water - 1 ½
cups
Elaichi
powder – ½ tsp
Almonds - 6
Method
Heat ghee in
a pan
Add flour
and roast on medium flame till it becomes brown and gives off a nice aroma
Add sugar
(or jaggery) and water. (I used both in equal quantities. You can make it with jiggery
only).
Mix well. Do
not let it form lumps
Add elaichi
powder and keep stirring for 2 minutes
Grease a
plate with little ghee and spread the mixture on it
Level the
top and let it set for 30 minutes
Cut in
diamond shape and garnish with almond slivers
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