Singhara Barfi Recipe – Vrat Special Singhada Recipe

Singhara burfi is also known as water chestnut burfi. It is a delicious Indian fudge. The fudge is made primarily from water chestnut flour (singhara atta), ghee, sugar, and cardamom. This gluten-free treat is especially popular during fasting periods like Navratri. People commonly consume water chestnut flour during such times.

What is Singhara?

Singhara, also known as singhada or water chestnut, is a crunchy, nutrient-dense tuber commonly found in muddy water environments. Known for its high carbohydrate, fiber, vitamin, and mineral content, water chestnut is popular in many parts of India. While it is often consumed raw for its refreshing crunch, it is also enjoyed boiled, adding versatility to this superfood.

Water chestnut is not easily available in the UK. However, I eagerly look forward to its harvest season in India during winter. It is a seasonal delicacy that is often incorporated into various dishes. It is also simply enjoyed on its own.

Why You Should Try Singhara (Water Chestnut)

Water chestnuts are an excellent source of dietary fiber, helping improve digestion. They contain essential nutrients like potassium, iron, and magnesium. These nutrients make them a great addition to a balanced diet. You can eat water chestnuts raw or boiled. They offer a unique crunch. They are perfect for those seeking healthy, low-calorie food options.

Singhara Barfi

Singhara Barfi is a delicious and nutrient-packed fudge. It is made from singhara flour (water chestnut flour). This treat is often consumed during Hindu fasting periods like Navratri, Shivratri, and Ekadashi. This barfi is a treat for the taste buds. It also provides an energy boost that sustains you long after a fasting day. Water chestnuts are dried and ground into flour, which is rich in carbohydrates, fiber, and protein. When combined with sugar, Singhara Barfi provides an extra energy rush.

Why You Should Make Singhara Barfi

This simple and easy-to-make dessert requires only three core ingredients, making it perfect for those busy festive days. It doesn’t require pre-cooking preparation. You can make it on the first day of Navratri and enjoy it until the last day. The soft texture of this fudge makes it ideal for people of all ages. Even toddlers can easily enjoy it.

A Family Tradition

As a child, I eagerly awaited my mum’s Singhara Barfi during Navratri. Now, my 12-year-old daughter shares the same excitement. Even my 6-year-old loves it, thanks to its smooth, melt-in-the-mouth consistency. This sweet treat is so beloved in our family that it’s a must-have during the festive season.

Ingredients

Singhara Barfi requires just a handful of ingredients. This makes it an easy and quick treat to prepare during festive seasons. It’s also perfect for fasting periods. Here’s what you’ll need:

1. Singhara Flour

Singhara flour (water chestnut flour) is the key ingredient for this barfi. You can easily find it in Indian grocery stores, both in the UK and the US. It’s widely available and offers a unique texture and flavor to the fudge.

2. Sugar

Sugar is the ingredient that adds the perfect amount of sweetness to the barfi. It helps balance the earthy flavor of the Singhara flour, giving the barfi its irresistible taste.

3. Ghee

Pure ghee is highly recommended for making Singhara Barfi. It enhances the flavor. It also adds a rich, smooth texture. Additionally, it prevents the mixture from sticking to the pan. Ghee gives the barfi a luscious finish and is an essential ingredient for achieving the best results.

Key Tips for this Singhara Barfi

1. Roast the Singhara Flour Properly

Ensure that the Singhara flour (water chestnut flour) is roasted evenly and doesn’t burn. Stir constantly on medium heat. You’ll know it’s done when the flour changes color and starts releasing ghee. This should take around 7-8 minutes, so be patient to avoid under-roasting, which can affect the flavor.

2. Control the Water Addition

When adding lukewarm water to the flour, do it slowly, stirring continuously to prevent lumps. The key is to ensure the mixture stays smooth and velvety, which will give the burfi its signature fudge-like consistency.

3. Consistency Check

After adding sugar and cardamom powder, keep stirring the mixture. Continue until it thickens. The mixture should begin to leave the sides of the pan. This step is crucial as it determines the burfi’s texture. It should form a soft, sticky consistency but not be runny.

4. Ghee for Richness

Don’t skip the ghee or butter—this adds richness and ensures the burfi doesn’t stick to the pan. Using a generous amount of ghee will also give the fudge a smooth, melt-in-the-mouth texture.

5. Setting the Burfi

After pouring the mixture onto a greased tray, let it cool slightly before cutting it into pieces. Allow the burfi to set properly to hold its shape. You can also press desiccated coconut lightly on top before it cools for added flavor and texture.

6. Serve at the Right Temperature

Let the burfi cool down to room temperature but don’t refrigerate it. It will firm up nicely without becoming too hard. Cutting it into neat squares or diamonds will make it visually appealing.

Method of making Singhara Barfi

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

• 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.

• 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.

• 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.

How to make this barfi sugar free

Many of my readers ask me how to make a sweet sugar free. I will recommend using sugar-free sweetner as agaisnt to sugar in the recipe, you may like to check the quantity of such sweetners, to find the right level of taste. Barfi tastes best when sweet, however please eat sugar in moderation if you are advised by your doctor to do so.

Is this vegan?

Yes, this water chestnut recipe is vegan, only thing you need to look into is, ghee. Your ghee needs to be vegan!

This singhara barfi

• Requires only 3 key ingredients.
• Takes less than 20 mins to make, so quick!
• This recipe is super easy to follow and no need for special equipments.
• This is absolutely gluten-free and suitable for people on gluten free diet
• Can be prepared in advance and kept refrigerated.

Storage and serving suggestion

Let the burfi mix get to room temperature and then cut into desired shape, subsequently keep it in an airtight container inside refrigerator.

Serve this barfi as dessert post meal or as part of meal in your fasting plate.

Other Navtari Recipes

You can explore host of other food recipes that you can bring to best use during Navratri or other fasting days from this special complied page of Navratri | Fasting Food recipes where I have got variety of scrumptious, yet simple recipes.