Singhada Sheera Video By Tarla Dalal

Singhada Sheera Video By Tarla Dalal

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Who can resist a ladleful of sheera, even on a fasting day! Well, why not. Here is a lip-smacking Singhada Sheera that is perfectly acceptable on fasting days as well. Roasting the water chestnut flour sufficiently, till it turns golden in colour, is very essential to bring out a rich aroma and do away with the raw smell of the flour. The use of ghee and the addition of cardamom powder give the sheera a very rich aroma, typical of most Indian sweets. Garnish generously with nuts, to add to the sumptuousness of this delightful dessert.


Recipe Description for Singhada Sheera, Farali Singhara Halwa, Vrat Recipe

Preparation Time: 
Cooking Time: 
Makes 4 servings
Show me for servings


For Singhada Sheera
1 cup water chestnut (shingoda) flour
4 tbsp ghee
3/4 cup sugar
1/2 tsp cardamom (elaichi) powder

For The Garnish
1 tbsp almonds slivers
1 tbsp pistachio slivers


For singhada sheera

  1. To make {span class="bold1"}singhada sheera{/span}, heat the ghee in a broad non-stick pan, add the water chestnut flour and cook on a slow flame for 4 minutes or till it turns light brown in colour, while stirring continuously.
  2. Add 2 cups of warm water, mix well and cook on a slow flame for another 4 minutes or till all the water has been absorbed, while stirring continuously.
  3. Add the sugar, mix well and cook on a slow flame for 4 more minutes, while stirring continuously.
  4. Switch off the flame, add the cardamom powder and mix well.
  5. Serve the {span class="bold1"}singhada sheera{/span} hot garnished with almonds and pistachios.

See step by step images of Singhada Sheera, Farali Singhara Halwa, Vrat Recipe

RECIPE SOURCE : Faraal RecipesBuy this cookbook

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