Navratri Recipe- Delicious Singhara Burfi

Navratri is around the corner, time to gear up for fun, dance and food. But if you are fasting during navratri then one tension is to what to cook for that one important meal of day with all the restrictions on vrat eating. Now a days restaurants features navratri food/thali during and it looks good too but we can’t eat every day in restaurant, can we? So won’t worry like last year I am going to post some easy and interesting navratri recipes, here starting it with a sweet note. Singhare or Chestnut flour burfi is one of the easy burfi to prepare and it taste so good. Lot of people add khoya in this burfi but we don’t do that. These burfi are light to eat, mildly sweet (you can make it sweet as you like, no worries on that), not only for navratri but it’s good for any day of year. So enjoy these burfi and the festive.

Ingredients

Singhara Atta/Water Chestnut Flour - 1 Cup
Ghee - 3 tbsp [more if required]
Sugar - 1/2 Cup [ I used less than 1/2 Cup]
Water - 1 1/2 Cups
Cardamom Powder - 1/2 tsp
Raisins - 1 tsp
Sliced Almonds - 3 tsp

Method

* In a pan heat ghee, add singhare ka atta and sauté in medium flame until it becomes light brown and aroma starts to fill. Be careful not to burn flour so keep stirring.

* Add sugar and water and mix well, try not to form any lumps.

* Keep stirring after 2-3 minutes until ghee starts to leave sides of pan.

* Add cardamom powder, raisins, almonds and mix well, keep stirring for 1-2 minutes until it becomes nice glossy.

* Grease a plate with a drop of ghee and transfer barfi mixture in plate. Level the top with back of spatula and allow to set, let it cool for 10 minutes.

* Cut in square of diamond shape, garnish with almonds slivers.