How to make Singhare Ki Burfee - A waterchestnut sweetmeat made especially for fasts

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Water chestnut flour, Ghee (घी)

Cuisine : Maharashtrian

Course : Mithais

Singhare Ki Burfee Recipe Card

Singhare Ki Burfee
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The Maharashtrian hospitality is legendary. The cuisine has subtle variety and strong flavours and varies from region to region. In ancient times in the more affluent homes, feasts often started at mid-day and ended when the sun set! The presentation of food was alluring with a practice to sing sacred verses to dedicate the meal to God.
Maharashtrian cuisine covers a wide range from being extremely mild to very spicy dishes. Wheat, rice, jowar, vegetables, lentils and fruit form important components of Maharashtrian diet. 
Everybody knows about the unbeatable taste of the Mumbai’s chaats! But there is so much more to explore and savour in the other regions of Maharashtra. 

For more recipes related to Singhare Ki Burfee checkout Singhara Barfi. You can also find more Mithais recipes like Chocolate Paan Rolls, Pista Surprise, Boondi Gulab Jamun, Chennar Payesh.

Prep Time : 6-10 minutes

Cook time : 51-60 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Singhare Ki Burfee Recipe

  • Water chestnut flour 1/2 cup

  • Ghee 3 tablespoons

  • Mawa (khoya) grated 1/2 cup

  • Green cardamoms powdered 1/4 teaspoon

  • Sugar 1/2 cup

Method

Step 1

Heat ghee in a kadai over low heat. Stir-fry the flour in ghee over low heat, till the flour becomes golden brown.

Step 2

Transfer it into another vessel. Sauté khoya in the same pan till it becomes pink and a smooth mass. Mix in the roasted flour and powdered cardamoms and leave to cool.

Step 3

Dissolve sugar in half a cup of water over low heat and cook till a syrup of three thread consistency is ready.

Step 4

Remove pan from heat and mix immediately into the cooled flour-khoya mixture, stirring vigorously and quickly, to blend well.

Step 5

Transfer onto the greased plate, pat to level and leave to cool. When cool and set, cut into pieces using a sharp knife.