Singhara and Rajgira halwa is a popular sweet dish in India made using Singhara flour (water chestnut flour) and Rajgira flour (amaranth flour). The dish is typically made by cooking the flour with ghee, sugar, and milk, and is often flavored with cardamom powder and garnished with nuts such as almonds and pistachios. It is commonly made during festivals like Navratri, where consuming grains other than regular wheat is not allowed.
Here is a basic recipe for cooking Singhada and Rajgira halwa:
- 1 cup Singhara flour
- 1 cup Rajgira flour
- 1 cup ghee
- 1 cup sugar
- 2 cups of milk
- 1 tsp cardamom powder
- Nuts of your choice (almonds, pistachios) for garnishing
- Heat ghee in a pan over medium heat.
- Add the Singhara flour and Rajgira flour and sauté until it is golden brown.
- Add the sugar, milk, and cardamom powder, and stir well.
- Cook the mixture until it thickens and starts to leave the sides of the pan.
- Garnish it with chopped nuts of your choice.
- Serve hot, Enjoy your delicious and nutritious Singhara and Rajgira halwa.
Note: You can adjust the sweetness according to your preference. Also, adding dry fruits and nuts will give a nice texture and taste to the dish.