Singhada Sheera/Halwa
Love Indian sweets? This Singhada Sheera is a super comforting dessert. It's got that classic warm, pudding-like texture and comes together quick.
Ingredients
- 0.75 cup singhada atta (water chestnut flour)
- 0.5 cup ghee (clarified butter)
- 0.75 cup granulated sugar
- 2.25 cups whole milk
- 0.5 teaspoon green cardamom powder
- 1 tablespoon sliced almonds, for garnish
- 1 tablespoon pistachios powder, for garnish
- 1 tablespoon raisins, for garnish
- 0.5 tablespoon Saffron, for garnish
- 1 tablespoon cashew, for garnish
Instructions
- Measure out all your ingredients so they are ready for use. Have the 0.75 cup singhada atta (water chestnut flour), 0.5 cup ghee, 0.75 cup granulated sugar, 2.25 cups whole milk, 0.5 teaspoon green cardamom powder, 1 tablespoon sliced almonds, and 1 tablespoon chopped pistachios ready.
- Heat 0.5 cup ghee in a heavy-bottomed pan or kadai over medium-low heat.
- Once the ghee is melted and warm, add 0.75 cup singhada atta to the pan.
- Roast the singhada atta on medium-low heat, stirring continuously to prevent lumps and ensure even browning. Continue roasting until the flour turns a light golden-brown color and releases a nutty aroma, which should take approximately 8-10 minutes.
- In a separate saucepan, heat 2.25 cups whole milk until it is warm, but not boiling. This will prevent lumps when added to the flour.
- Once the singhada atta is roasted, carefully and slowly pour the warm 2.25 cups milk into the pan with the roasted flour, stirring vigorously and continuously to prevent lumps from forming. The mixture will thicken quickly.
- Add 0.75 cup granulated sugar to the mixture and continue stirring. The sugar will melt and make the halwa a bit smoother initially before thickening again.
- Continue cooking on medium-low heat, stirring frequently, until the halwa thickens, pulls away from the sides of the pan, and the ghee starts to separate slightly from the mixture. This will take about 5-7 minutes.
- Stir in 0.5 teaspoon green cardamom powder.
- Cook for another 1-2 minutes, stirring well to combine the flavors.
- Transfer the Singhada Sheera to serving bowls. Garnish with 1 tablespoon sliced almonds and 1 tablespoon pistachio powder, 1 tablespoon cashew, 1 tablespoon raisins and 0.5 tablespoon Saffron.
- Serve hot or warm.