Singhare Atta Barfi Recipe | Gluten-Free & Fasting Dessert Delight

Singhare ka atta, or water chestnut flour, is a gluten-free flour made from dried and ground water chestnuts. Water chestnuts are aquatic vegetables that are commonly used in Asian and Indian cuisines. This flour is particularly popular during fasting periods in India due to its satvik (pure) nature, which makes it permissible to consume during religious observances.

Nutritional Value:

• Calories: Singhare ka atta is relatively low in calories, making it a good option for those watching their calorie intake.
• Carbohydrates: It is rich in carbohydrates, primarily in the form of starch, which provides a quick source of energy.
• Fiber: The flour contains a decent amount of dietary fiber, which aids in digestion and helps maintain a healthy gut.
• Protein: Although not very high in protein, it does provide some essential amino acids.
• Fat: Singhare ka atta is low in fat, with minimal saturated fats, making it heart-friendly.
• Vitamins: It contains vitamins like B6, which supports brain health, and folate, important for cellular function and repair.
• Minerals: The flour is a good source of minerals like potassium, which helps in regulating blood pressure, and iron, which is essential for oxygen transport in the body. It also contains zinc, magnesium, and calcium in smaller amounts, contributing to overall health.
• Antioxidants: Water chestnut flour is rich in antioxidants, which help protect the body from oxidative stress and support the immune system.

Overall, Singhare ka atta is a versatile and nutritious flour that is not only suitable for fasting but also for those following a gluten-free diet. Its unique texture and slightly nutty flavor make it an excellent ingredient for various dishes like barfi, puris, and pancakes.

Find out recipe details below:

Main Ingredients:-
Singhare ka Aata (Water Chestnut Flour) - 1 cup
Desiccated Coconut Powder - 1/2 cup
Ghee (Clarified Butter) - 4 tbsp
Sugar - 1/2 cup
Condensed Milk - 200 gm
Milk - 300 ml
Cardamom Powder - 1 tsp
Pistachio Powder - 1/4 cup
Clarified Butter for greasing
Chopped almonds for garnishing

Serves - 4-5

Procedure:-

Roasting Singhare ka Aata:
In a heavy-bottomed pan, heat 4 tablespoons of ghee on medium heat.
Add the Singhare ka Atta ( water chestnut flour ) and roast it on low to medium heat until it turns light brown and gives a nutty aroma.
This should take about 5-7 minutes.
Keep stirring continuously to avoid burning.

Adding Coconut and Pistachio:
Add the desiccated coconut powder to the roasted flour and mix well.
Add the pistachio powder and mix well.
Cook for another 2-3 minutes to let the flavors combine.
Transfer the mixture into a bowl.

Mixing in Liquid Ingredients:
Lower the heat and add the milk.
Once the milk started boiling then add sugar, condensed milk and cardamom powder to the milk.
Keep stirring continuously.
Now add the mixture into it and stir continuously to prevent lumps and cook until the mixture thickens and starts to leave the sides of the pan.
This should take about 10-12 minutes.

Setting the Barfi:
Pour the mixture into the greased pan and spread it evenly using a spatula.
Garnish with chopped almonds, pressing them gently into the mixture.

Cooling and Cutting:
Allow the mixture to cool completely at room temperature or refrigerate it for faster cooling.
Once set, cut the barfi into desired shapes (squares or diamonds).

Serving:
Serve the Singhare ka Aata ki Barfi as a sweet treat.

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