Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, creamy chestnut flour halwa. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

Creamy Chestnut Flour Halwa is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is easy, it is quick, it tastes delicious. Creamy Chestnut Flour Halwa is something that I’ve loved my entire life. They are nice and they look fantastic.

This crumbly halwa is very easy to make. The Singhare Ka Atta is Water chestnut flour, is brownish in colour and cooks very fast. The tradition in many North Indian States refer to Farali Dishes or Vrat dishes, and they have such interesting dishes cooked during this season. I personally feel that the Vrat dishes surely make a feast!

To get started with this recipe, we have to first prepare a few components. You can cook creamy chestnut flour halwa using 5 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Creamy Chestnut Flour Halwa:

1. Make ready 1 cup Chestnut flour
2. Make ready 3 tsp clarified butter/ghee
3. Make ready 1 cup milk
4. Take 4 tsp sugar
5. Prepare 1 crushed cardamom

Print Water Chestnut flour Halwa (Singhare ka Halwa) - Grain free, Dairy Free. This vrat ka halwa is made from singhare ka atta (water chestnut flour) and kuttu ka atta (buck wheat flour). A sweet dessert that is often made during fasts on Navratri and Ekadashi. I make the vrat ka halwa similar to making rava kesari or sooji halwa.

Instructions to make Creamy Chestnut Flour Halwa:

1. Heat clarified butter in a pan,add chestnut flour and saute it for 2 minutes on low to medium flame.
2. Now add milk and sugar,mix nicely and cook it until it becomes thick.
3. Finally add crushed cardamom and mix well.
4. Creamy chestnut flour halwa is ready to serve.

A sweet dessert that is often made during fasts on Navratri and Ekadashi. I make the vrat ka halwa similar to making rava kesari or sooji halwa. The flours have to be roasted well in ghee to get a good aroma, texture and taste. Traditionally, this halwa is made using khoya (condensed milk) and ghee, with lots of dry fruits, making this a rich dessert. This recipe calls for reduced fat milk, which gives it a lighter feel, keeping its classic comforting texture and consistency.

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