Water Chestnut Flour Halva
If you make this dish, please send in your pictures for inclusion here.
Singhara is Indian water-chestnut, triangular in shape, with thick red...ish green skin, with 2 small spikes at the top. It has milky white, lightly sweet flesh. It is eaten like a fruit when fresh, made into bhajies and curries when halfway mature and made into flour when completely mature and dry.
During fasting, Hindus are not allowed to break their fast with anything that contains cereals, lentils and ordinary salt. Therefore, traditional ‘fasting food’ or 'vrat ka khana' as it is called in India, has to find alternative ways of making staple food like poories and parathas. See Buckwheat or Kotu Poori, Buckwheat or Kotu Dahi Pakori and Sago Khitchri. Serves 5-6
To print this recipe, open our printer-friendly version in a new browser window. Once you have printed the recipe, close the new window to return to this page.
If you have any comments or questions about this recipe, please post them to our Discussion Board, including the recipe name.
Content copyright ©2001-2013 Mamta Gupta and F² Limited. (All rights reserved. No copying without permission.)
Layout and design ©2001-2013 F² Limited. (All rights reserved. No copying without permission.)
Hosted by Clook Internet
All comments and queries to firstname.lastname@example.org