29 March, 2017
Singhare Ka Katra / Water Chestnut Burfi
Date – 23.2.2017
Preparation Time – 3 mins
Cooking time – 15 mins
Recipe type – sweet
Serve – 3-4
Measurement cup used 1 cup = 220 ml
1 cup singhare ka aata or water chestnut flour
¾ cup sugar
1 cup milk
2 cups water
2 tbsp ghee/ clarified butter + for garnishing
2 pinch cardamom powder (take 4-5 cardamom and make powder)
Step by step method with pictures
Garnish the burfi tray with few drops of ghee and keep aside.
Take 2 cups of water in a bowl and add 3/4 cup of sugar in that. Mix well till sugar dissolve compeletly.
Add 1 cup milk and set aside.
Heat up 2 tbsp ghee in a non – stick kadai .
Add 1 cup singhare ka aata or water chestnut flour.
Roast the flour at low – medium heat for about 2-3 minutes or roast till it becomes light brown.
Slowly add water, sugar and milk mix. Mix well to avoid lumps.
Keep cooking at medium heat and stir in between.
Cook until the mixture leaves the sides of the kadai. then turn off the heat.
Immediately add cardamom powder and mix well.
Pour the cooked mixture into the greased plate and level the top. Let it cool down compeletly then keep it in refrigerator for 10 minutes.
Now cut it with knife into the squares.
Singhare Ka Katra / Water Chestnut Burfi is ready.