Singhade ki barfi 2

Ingredients 

1/2 Cup Waterchestnut (Shingoda) Flour
2 Tbsp Ghee
1/2 Cup Mava (Khoya)
3/4 Cup Sugar
1/2 Cup Water
1/2 Tsp Cardamom (Elaichi) Powder 

Method:

Stir-fry atta in ghee in a heavy pan, over low flame, to a light pink. 

Transfer immediately to another vessel. 

Stir-fry the khoya in in pan till it becomes of uniform consistency and looks a bit fried. 

Mix the atta and elaichi and leave to cool. 

Make syrup with water and sugar, till syrup forms a soft ball on dropping into a plate of cold water. 

Remove pan from flame. 

Mix immediately into cooled khoya mixture, stirring vigorously and quickly, to blend well. 

Transfer onto greased plate, pat to level and leave to cool. 

When cool and set, cut into pieces, using a sharp knife. 

Arrange on a serving dish and serve.

Singhade ki barfi

Ingredients

1/2 Cup MilkPowder/ Khoya

3/4 Cup Powdered Sugar

1/2 cup Singhara flour (Water chestnut flour)

3-4 Tbsp Ghee

1/4 Cup Milk

1/2 Tsp Cardamom Powder

Method

1. Stir-fry flour in ghee in a heavy pan to a light pink color over low flame.

2. Next stir in milk powder / khoya and roast it too for a while along with the flour.

3. Now add the powdered sugar and milk and mix it well. Also mix in cardamom powder. Let the mixture get cooked completely. When the mixture starts to leave the sides of the pan that is when it is completely cooked. The mixture will look brownish in colour.

4. Transfer the mixture into the greased tray. Level it, decorate it with chopped cashewnuts/almonds.

5. When cool and set, cut into pieces, using a sharp knife.The Barfi is ready to serve.