How to make Singhara Barfi - Water chestnut flour cooked with sugar and dried fruits to make this delicious barfi.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Water chestnut flour (singhara atta), Ghee (घी)

Cuisine : Indian

Course : Mithais

Singhara Barfi Recipe Card

Singhara Barfi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Mithais recipes like Kesariya Kachori, Anar ki Barfi, Badami Rava Burfi, Mohanthaal.

Prep Time : 0-5 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Singhara Barfi Recipe

  • Water chestnut flour (singhara atta) 1 cup

  • Ghee 3 tablespoons + for greasing

  • Sugar 1/2 cup

  • Green cardamom powder 1/2 teaspoon

  • Raisins 1 tablespoon

  • Sliced almonds 2 tablespoons + for garnishing


Step 1

Grease a barfi tray with some ghee.

Step 2

Heat ghee in a non-stick pan, add water chestnut flour and sauté, on medium heat, till it becomes light brown.

Step 3

Add sugar and one and a half cups of water and mix well. Keep stirring till ghee leaves the sides of the pan.

Step 4

Add cardamom powder, raisins and almonds and mix well. Keep stirring for one to two minutes.

Step 5

Pour the cooked mixture into the greased tray and level the top. Refrigerate for ten minutes.

Step 6

Cut into squares, garnish with almond slices and serve.