Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, water chest nut flour chikoo halwa. It is one of my favorites. For mine, I am going to 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 meals in the world. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Water Chest Nut Flour Chikoo Halwa is something which I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can have 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:
- Take water chestnut flour
- Make ready chickoo puree
- Take ghee
- Get sugar
- Get cardamom powder
- Make ready milk
- Make ready chopped dryfruits
- Prepare 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.
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