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Singhara Halwa - a delectable fudge made with Water Chestnut Flour! Navratri Special!

Amma's temple friend had suggested this recipe when she visited us this week. She was thrilled at Amma's Meena's Taste Mantra blog and began suggesting many recipes that we could add on. To begin with was this awesome Halwa made with Singhara | Water Chestnut Flour. We have never used this ingredient and this is a great addition to our knowledge on healthy ingredients. Water Chestnut Flour is Gluten Free and there are many preparations that we can relish with this. This is used as a preferred Vrat | Fasting ingredient and this Singhara Halwa happens to be the naivedhyam that one can make while observing Fast! This is a Navrtri Special item too!

I had a bit tough time to get this Atta as our local store did not currently stock it. So after many a search, I finally got the Flour. Amma was too eager to make this Halwa and today being Tuesday, for the evening puja she decided to make the same as naivedhyam.

We all loved this awesome Halwa and now since I have identified where we get this Flour, we shall be trying out other preparations from this!

Singhara Halwa


1 cup Singhara Atta | Shingada Peeth | Water Chestnut Flour
1/2 cup Homemade Ghee | Clarified Butter
1 1/2 cup Water, warm
1 cup Sugar
1/2 tsp Elaichi | Cardamom Powder
1/2 tblsp Muskmelon Seeds
6 to 7 Badam | Almonds, finely sliced
6 to 7 Pista | Pistachios, finely chopped

  • In a thick bottom non stick pan heat ghee.
  • Add Singhara Atta and saute till it begins to change to a dark brown colour and gives out a lovely aroma. Saute on a low flame. This should take about 4 to 5 minutes.
  • Switch off the gas and slowly incorporate warm water into the roasted atta. Mix continuously to ensure it is lump free.
  • Switch on the gas and keep stirring, on a low flame till small air bubbles appear in the mixture.
  • Add sugar and combine. Keep stirring continuously.
  • As the halwa begins to leave the sides of the kadhai, add elaichi powder and mix well.
  • Add half of the Muskmelon Seeds, Badam and Pista. Mix well.
  • Transfer to a serving bowl and garnish with remaining Muskmelon Seeds, Badam and Pista.
  • After naivedhyam, share and relish this lovely Singhara Halwa Hot | Warm.
a. We have added just about 1/2 cup sugar as we prefer less sweet. You can add 3/4 cup to 1 cup Sugar as per your taste.

We have used:
1. Bhagirathi Shingada Peeth
2. Naturally Yours Musk Melon Seeds

Singhara Halwa

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About Unknown

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.
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