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Main Ingredients | Water chestnut flour, Ghee |
Cuisine | Maharashtrian |
Course | Mithais |
Prep Time | 6-10 minutes |
Cook time | 51-60 minutes |
Serve | 4 |
Taste | Sweet |
Level of Cooking | Easy |
Others | Veg |
Ingredients list for Singhare Ki Burfee
- 1/2 cup Water chestnut flour
- 3 tablespoons Ghee
- 1/2 cup Mawa (khoya) grated
- 1/4 teaspoon Green cardamoms powdered
- 1/2 cup Sugar
Method
- Heat ghee in a kadai over low heat. Stir-fry the flour in ghee over low heat, till the flour becomes golden brown.
- Transfer it into another vessel. Sauté khoya in the same pan till it becomes pink and a smooth mass. Mix in the roasted flour and powdered cardamoms and leave to cool.
- Dissolve sugar in half a cup of water over low heat and cook till a syrup of three thread consistency is ready.
- Remove pan from heat and mix immediately into the cooled flour-khoya mixture, stirring vigorously and quickly, to blend well.
- Transfer onto the greased plate, pat to level and leave to cool. When cool and set, cut into pieces using a sharp knife.
Nutrition Info
Calories | 1453 |
Carbohydrates | 182.5 |
Protein | 26.5 |
Fat | 68.9 |
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