Recipes: Singhada Atta Halwa prasad Delicious

Tasty, Fresh, Healthy and Succulent.

Singhada Atta Halwa prasad. Singhada Aata Sheera is made using waterchestnut flour and is generally consumed during fasting. Singhara Atta Halwa Recipe is a fast special recipe which tastes yum and can be used in the vrat thali "Sargi". It's very easy to make and delicious.

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Singhada Atta Halwa prasad Singhada atta or flour is a byproduct of Singhada seeds (Water Chestnuts seeds). The nuts are peeled, boiled, dried and crushed into flour. This flour is gluten free and has a low GI (Glycemic index) and is a perfect replacement to wheat flour for those who are averse to its gluten content.

You can make Singhada Atta Halwa prasad use 7 ingredients and 5 the steps. Here guides how you mix it.

The main ingredient Singhada Atta Halwa prasad as follows:

  1. Provide 6 tsp of Singhada atta.
  2. Provide 5 of tspSugar.
  3. You need 4 tsp of ghee.
  4. You need 1 glass of water.
  5. Provide 1 tsp of elaichi pdr.
  6. Prepare 1 tbsp of nuts pdr.
  7. Prepare 5 of almonds.

Atte ka halwa, atta halwa or kada prasad is wheat flour halwa popular in North India. To achieve getting perfect aate ka halwa is little tricky and if you don't get it right first time don't worry too much, with practice you will get it right. Singhada Atta is also known as Water Chestnut flour. It is widely used to prepare blessed food items like halwa and puri.

Instructions Singhada Atta Halwa prasad

  1. Make a simple syrup by heating sugar with water and elaichi pdr..
  2. Heat a wok and add ghee.Put singhada atta into ghee, roast on slow flame till aroma comes and it changes its colour..
  3. Add sugar syrup and stir it well till thick consistency..
  4. Add nuts pdr.Garnish with almonds..
  5. Serve to Goddess Durga and have it too..

This atta is made from ground water chestnuts procured from esteemed vendors. It has enough amount of potassium that helps to counter effect of sodium and good for lowering blood. Kada Prasad or Atte Ka Halwa is sweet/dessert made with whole wheat flour. Best is to use a freshly ground flour that is grainy and coarse. The coarse flour gives it a better texture and mouth feel.