SINGHARA / WATER CHESTNUT BURFI

INGREDIENTS
1 cup singhara Atta (Water Chestnut Flour)
1/2 cup condensed milk or 1/2 cup milk and 1/2 cup sugar.
2-3 tbsp ghee (clarified butter)


 






METHOD
Heat ghee in thick bottomed pan. Add Singhara Atta and roast till little pink in color and fragrant.

Add condensed milk and mix well.

Immediately transfer the mixture on greased plate.

Let it come down to normal temperature. Give desired shape using hands or simply cut with knife.

IF YOU AVOID CONDENSED MILK DURING FAST ADD MILK AND SUGAR INSTEAD.


 


Pictorial:

1. Roast singhara flour with ghee in it.

2. If required add more ghee and roast till pink in color and fragrant.

3. Add 1/2 cup condensed milk.

4. Stir it and cook till milk is completely absorbed.

5. Spread it on greased plate.

6. Spread evenly with spatula or knife.

7. Tilt the plate and take excess ghee if any.

8. Let it come down to room temperature.

9. Either cut it in desired shape or make burfi using hands.