Hello everybody, it’s Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, water chest nut flour chikoo halwa. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Water Chest Nut Flour Chikoo Halwa is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Water Chest Nut Flour Chikoo Halwa is something which I have loved my entire life. They’re fine and they look wonderful.
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.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook water chest nut flour chikoo halwa using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Water Chest Nut Flour Chikoo Halwa:
- Prepare 1 bowl water chestnut flour
- Prepare 3/4 cup chickoo puree
- Make ready 1/4 cup ghee
- Make ready 1/4 cup sugar
- Make ready 1 cup cardamom powder
- Take 3 cups milk
- Take 1/4 cup chopped dryfruits
- Make ready few 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.
Instructions 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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