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Thursday, October 18, 2012

Singhara Burfi

Singhara flour is an ingredient that is commonly used for making dishes during Navratri fasts. You can prepare many mouth watering dishes with singhara flour, such as poori, pakori and burfi. Singhara burfi is a sweet dish that you can enjoy with other meals of Navratri. All you have to do is prepare these burfis once and can enjoy them for all the nine days. Singhara burfi is also not very difficult to make and is very yummy in taste. Below, we are providing the method of preparing singhara burfi, which you can make during Navratri fasts.

Singhara Burfi Recipe

  • 1/2 cup Singhara Flour (water chestnut flour)
  • 2 tbsp Ghee
  • 1/2 cup Khoya
  • 3/4 cup Sugar
  • 1/2 cup Water
  • 1/2 tsp Cardamom Powder
  • Stir-fry flour in ghee in a heavy pan to a light pink color over low flame
  • Transfer immediately to another vessel after frying.
  • Stir-fry Khoya in the pan till there are no lumps and it is of light pink color
  • Mix cardamom powder and flour to it
  • Set aside for cooling
  • Make thick syrup by boiling water and sugar till it is of thicker consistency (One can check for the right consistency by putting a drop of syrup in cold water. If it forms a soft ball than it is of right consistency)
  • Remove the pan from flame
  • Mix the syrup immediately to the Khoya mixture, stirring vigorously to blend it well
  • Grease a plate and transfer the mixture to it
  • Level it and let it cool
  • When cool and set, cut into pieces, using a sharp knife
  • The Burfi is ready to serve

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