singhara halwa at your food fantasy

Water Chestnut Fudge / Singhara Barfi

Singhara fudge is made from Singhara flour or water chestnut flour. This fudge is made generally on fasting days like navratri, shivratri, Janamashtami and ekadashi etc where one meant to eat only Falahaar food. This fudge has a close connection with my childhood. As a kid I always use to wait for those days when my mum cooks this.. And this was one of favourite dessert of fasting days of my whole family.

This fudge is easy to make and requires less or no time for pre cooking preparation. With just 3 ingredients this is something which u can make on first day and keep till last day of Navratri.

Cooking time : 15 minutes

Serving : 3-4


Singhada flour : 1/2 cup

Sugar : 1/3 cup

Water : 1.5 cup

Clarified butter/Desi ghee : 2 tablespoon

Cardamom powder : 1/4 teaspoon


  • Take a heavy bottom pan and put it on medium flame. Add butter/ghee to it. Once ghee is warm add Singhada flour to it.


  • Slowly roast this with constant stirring. When it changes colour and start oozing ghee, switch off the flame. It took around 8 minutes for me to roast it.

water-chestnut-fudge prepration

  • Now add lukewarm water to it slowly and keep stirring so that it won’t make any lump. When mixed put it on medium flame again and stir constantly.

water chestnut fudge at your food fantasy

  • After 5 minutes when it’s little thick add sugar and cardamom powder and stir it for 5 minutes more. Once it’s thick and start leaving sides of pan, switch off flame.water chestnut fudge at your food fantasywater chestnut fudge at your food fantasy
  • Your fudge is ready. You can serve it according to your choice. I like it in pieces. So I transferred the fudge on a greased tray and garnished some desiccate coconut on it. And after its little cooled, cut it into pieces.

water chestnut fudge at your food fantasy


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Tip :

  • Always add water when it’s lukewarm. In case water is Hot/Cold it would make lumps in fudge.
  • The key thing of this fudge is constant stirring from start till end.

Will love to hear your comments, questions and suggestions

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