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SINGADA BURFI (WATER CHESTNUT SWEET RECIPE)

Today in the menu we are going to prepare a sweet using singada / water chestnut flour. we can call it a dessert or a bite that satisfies our sweet tooth. Water chestnut is called singara in hindi and singada in marathi. Not many might know about this health packed nut, but yes, it is an elixir for all ages. It is cultivated in marshy areas in Uttar pradesh, Bihar, Odisha etc......It has a key part in chinese cuisine and is mostly eaten during fasting days in India. Singada / water chestnut is traditionally used to treat high blood pressure, it has curing properties in numerous ailments There are different dishes prepared using water chestnut like, water chestnut salad, water chestnut mushroom stir, water chestnut chaat etc...... It can be prepared spicy, tangy and sweet. The singara / water chestnut flour recipes also take care of our sweet cravings. Singara halwa, sheera, and burfi also taste awesome. Today we are going to prepare ' SINGADA / WATER CHESTNUT BURFI '. This burfi recipe can be made either using sugar or jaggery. I have tried it with brown sugar and so can you. Ya, so let's start with the recipe.

By - Pooja Sumanth Heblekar

10/4/20242 min read

INGREDIENTS :
1) Singada/ water chestnut flour - 1 cup

2) Semolina/ rava - 2 tablespoon

3) Ghee - 100 grams

4) Almonds - crushed 1 tablespoon
5) Cardamom - 4 pods powdered

6) Almonds -( slivered ) 5-6 almonds
7) Raisins - 8-10
8)Milk - 300 grams

METHOD :
1) Add ghee to a pan, fry semolina in it, add crushed almonds and raisins and fry well.

2) Take the fried semolina in a plate, fried singada / water chestnut flour in the same pan by adding ghee. Fry for 2-3 minutes.

3) Add the fried semolina to the pan mix well, mix well the semolina and singada flour, add milk to it and keep on stirring till the consistency thickens.

4) When it gets thick, add cardamom powder stir well and off the flame.

5) Apply ghee to a plate and spread the burfi mixture on it, garnish with slivered almonds and cut it into desired shape.

6) Your 'SINGADA (WATER CHESTNUT) BURFI ' is ready to eat.

NOTE :
1) You can eat this on fasting days.
2) Use a thick bottomed pan for the preparation to avoid burning the stuff at the bottom

TIPS :
1) Any dry fruits of your choice can be added to the burfi
2) Mava or condensed milk can be added as per your preference.

BENEFITS OF WATER CHESTNUT / SINGADA
1) Great source of fiber
2) Anti-cancer properties
3) Regular intake can lower cholesterol
4) Protects skin from damage and ageing
5) Prevents the formation of ulcers in the stomach

FACT : SINGADA (WATER CHESTNUT) IS AN AQUATIC VEGETABLE/NUT

Do try this ' SINGADA (WATER CHESTNUT) BURFI' FILLED WITH NUTRITION and let me know your reviews in the comments.

THANK YOU!!!!
HAPPY COOKING😊

Looking forward to see you again!

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