Hey everyone, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, water chest nut flour chikoo halwa. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
A delicious indian dessert made from water chest nut flour (singhare ka atta also called 'singoda') with a twist of chocolate flavor and grain free, dairy. Water Chestnut flour is called as 'singhare ka aatta' in India and how this flour is used during religious fasting periods called as Vrat. This sweet pudding / Dessert is a healthy and delicious Indian sweet dish made from water chest nut flour to satisfy your sweet cravings and is grain free, nut free and.
Water Chest Nut Flour Chikoo Halwa is one of the most popular of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. Water Chest Nut Flour Chikoo Halwa is something which I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook water chest nut flour chikoo halwa using 8 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Water Chest Nut Flour Chikoo Halwa:
- Get 1 bowl water chestnut flour
- Prepare 3/4 cup chickoo puree
- Make ready 1/4 cup ghee
- Get 1/4 cup sugar
- Get 1 cup cardamom powder
- Make ready 3 cups milk
- Get 1/4 cup chopped dryfruits
- Make ready few rose petals and chopped dryfruits for garnishing
It is really easy and tasty recipe. for more interesting recipes subscribe here. Cheekoo Halwa is a delicious Indian pudding. Learn how to make/prepare Chikoo Halwa by following this easy recipe. How to make Cheekoo Halwa: Peel and smash chickoos.
Steps to make Water Chest Nut Flour Chikoo Halwa:
- Keep all the ingredients ready. Boil milk with sugar and keep aside.
- Heat a pan add ghee when melts add water Chest nut flour and cook on medium falme till aroma releases add chikoo puree and dryfruits and cook for a while stirring continuously.
- Add boiled milk with sugar and stir continuously till thickens or ghee separates.
- Add cardamom powder mix well. Transfer into bowl by gently pressing and unmould in a plate garnishing with rose petals and chopped dryfruits.
Put chikoo pulp in a heavy saucepan. Add milk and boil it, stirring constantly. Chikoo has brown fuzzy skin and is more oval-shaped than its Central American cousins, though some develop pointed ends. Chikoos are harvested twice during the year, once in the mid-winter months and again in the late spring months. Shingada flour is thoroughly roasted before grinding in industrial oven and is mainly used as a diet on religious fasts.
So that is going to wrap it up for this special food water chest nut flour chikoo halwa recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
