Singhada Sheera Video By Tarla Dalal

Singhada Sheera Video By Tarla Dalal

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Who can resist a ladleful of sheera, even on a fasting day! Well, why not. Here is a lip-smacking Singhada Sheera that is perfectly acceptable on fasting days as well. Roasting the water chestnut flour sufficiently, till it turns golden in colour, is very essential to bring out a rich aroma and do away with the raw smell of the flour. The use of ghee and the addition of cardamom powder give the sheera a very rich aroma, typical of most Indian sweets. Garnish generously with nuts, to add to the sumptuousness of this delightful dessert.

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Recipe Description for Singhada Sheera, Farali Singhara Halwa, Vrat Recipe

Ingredients

For Singhada Sheera
1 cup water chestnut (shingoda) flour
4 tbsp ghee
3/4 cup sugar
1/2 tsp cardamom (elaichi) powder

For The Garnish
1 tbsp almonds slivers
1 tbsp pistachio slivers

Method

For singhada sheera

1. To make {span class="bold1"}singhada sheera{/span}, heat the ghee in a broad non-stick pan, add the water chestnut flour and cook on a slow flame for 4 minutes or till it turns light brown in colour, while stirring continuously.
2. Add 2 cups of warm water, mix well and cook on a slow flame for another 4 minutes or till all the water has been absorbed, while stirring continuously.
3. Add the sugar, mix well and cook on a slow flame for 4 more minutes, while stirring continuously.
4. Switch off the flame, add the cardamom powder and mix well.
5. Serve the {span class="bold1"}singhada sheera{/span} hot garnished with almonds and pistachios.

See step by step images of Singhada Sheera, Farali Singhara Halwa, Vrat Recipe

RECIPE SOURCE : Faraal Recipes