Navratri 2024: Delicious Singhara Burfi Recipe For Fasting

Navratri fasting can often limit dessert options, but Singhara Burfi offers a satisfying and fasting-friendly treat. It’s rich, flavorful, and made from ingredients that are permissible during Navratri fasts. The energy-boosting properties of singhara atta, combined with the sweetness of sugar and the richness of ghee and khoya, make this burfi an indulgent yet acceptable dessert during fasting days.

Ingredients of Singhara Burfi

1 cup Singhara Atta (water chestnut flour)
½ cup ghee
½ cup sugar (or as per taste)
½ cup water
1 cup khoya or mawa (optional, for richness)
1 tsp cardamom powder
Chopped dry fruits (almonds, cashews, pistachios) for garnish

How to Make Singhara Burfi

Begin by heating ghee in a non-stick pan over medium heat. Once the ghee is warm, add the singhara atta to the pan and roast it on a low flame. Stir continuously to ensure it doesn’t burn and gets roasted evenly. Continue roasting until the flour turns golden brown and releases a pleasant nutty aroma. This step is crucial for bringing out the rich flavor of the flour. Once done, set it aside.

In a separate pan, heat ½ cup of water and add the sugar to it. Stir well until the sugar dissolves completely and the mixture starts to thicken slightly, forming a sugar syrup. You don’t need to achieve a thick syrup, just enough for the sweetness to mix well with the burfi.

Now, gradually add the roasted singhara atta to the sugar syrup. Stir continuously to avoid lumps from forming. If you’re using khoya (mawa) for extra richness, add it at this stage and mix it well into the mixture. Cook the entire mixture on a low flame until it starts to leave the sides of the pan, indicating that the burfi is almost done.

Add cardamom powder to the mixture for a pleasant aroma and flavor. Mix well. Once the burfi mixture is thick and well-cooked, transfer it to a greased plate or tray. Smoothen the surface using a spatula and garnish the top with chopped dry fruits like almonds, cashews, or pistachios.

Allow the burfi to cool for about 30 minutes at room temperature or refrigerate it to set faster. Once set, cut it into square or diamond-shaped pieces using a sharp knife. Your Singhara Burfi is now ready to be enjoyed!

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