Volume I · v2

Singhara Atta Halwa

Name: Singhara Atta Halwa
Yield: 6 servings
Ingredients: Water-chestnut (singhara) flour — ¾ cup water-chestnut flour (100 g); Ghee (cow) — 3 tbsp (40 g); Cow's milk, whole — 1 cup (250 ml); Water — ¾ cup + 1 tbsp (200 ml); Mishri / sugar — ⅓ cup (60 g); Green cardamom — ¼ tsp (1 g); Almonds — 8, slivered (10 g)

Vrat & festival (Vol. I)Vrat · Navratri

Serves: 6
Portion: ≈60 g
Time: Cook 20 min
Texture: Soft
Season: All year
Dosha: Vata
Pitta
Kapha
Cooling, nourishing

Ingredients

What you need

Custom servings

Ingredients for 6 servings
Ingredient	Household measure	Quantity (6 servings)	Café batch ×5
Water-chestnut (singhara) flour	¾ cup water-chestnut flour	100 g	500 g
Ghee (cow)	3 tbsp	40 g	200 g
Cow's milk, whole	1 cup	250 ml	1250 ml
Water	¾ cup + 1 tbsp	200 ml	1000 ml
Mishri / sugar	⅓ cup	60 g	300 g
Green cardamom	¼ tsp	1 g	5 g
Almonds	8, slivered	10 g	50 g

Method

How to cook it

Step 1: Roast singhara flour in ghee on low 8 minutes until it darkens slightly and smells nutty.
Step 2: Heat milk and water together.
Step 3: Add the hot liquid gradually, stirring constantly (it thickens fast).
Step 4: Add mishri; cook until it leaves the sides (3–4 minutes).
Step 5: Add cardamom and almonds.