Singhare ki Namkeen Burfi
इस व्यंजन को हिन्दी में पढ़ें
Singhara, also known as water chestnut, is rich in carbohydrate, starch , vitamin B6, riboflavin etc. In India they are eaten raw as a fruit, and also boiled. Therte are plenty of delicacies made out og Singhara flour. Singharas are most commonly used in delicacies made for fasting days. This is a low calorie delicacy of Singhara flour......
- Singhara flour ¾ cup
- Yogurt (dahi ) ¾ cup
- Green chili 2-4
- Sendha namak ¾ tsp or to taste
- Ghee/ Oil 1½ tbsp
- Water about 1 cup
- Lime/ lemon juice to taste
Method of preparation
- Heat about half tbsp ghee/oil in the skillet/ wok. Fry singhara flour (water chestnut flour) on medium heat, until golden brown. Stir constantly. It takes about 10-12 minutes to fry the flour. Keep aside.
- Grease a thali or baking tray and keep aside.
- Wash, remove the stem and finely chop the green chilies.
- Whisk the yogurt thoroughly, add 1 ½ cups of water.
- Heat remaining ghee/ oil the skillet (I use the same skillet), add green chilies and fry for few seconds and add yogurt.
- Take a boil and add fried singhara flour, and salt. Mix well and stir constantly. It takes about 3-4 minutes to flour to get cooked. Singhara sticks a lot in the ladle so with the help of other ladle or steel knife clear the ladle.
- When it is cooked turn off the heat and at last add lemon juice.
- Now pour the entire mixture on greased thali. Spread it in about 1/2 inch thgick layer. You can also use greased rolling pin to spread the mixture by rolling it.
- Let the mixture cool down, takes about 8-10 minutes. Now cut the burfi in required shape.
Serve delicious singhara's burfi with phalahari chutny with Dahi ke aloo.
Some Suggestins/ Tips :
You can also serve this delicacy as a savory halwa.
Sour yogurt (khatta dahi) would be ideal for this rtecipe.