Singhara Burfee

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Hard

Take a look at more Dessert Recipes. You may also want to try Dal Ke Jamun, Baked Mawa Gujiya , Moong Dal Obbattu, Mango Custard with Vanilla Creme

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  • 1/2 cup - singhara flour(chestnut flour)
  • 2 tbsp- ghee
  • 1/2 cup - Khoya
  • 3/4 cup - sugar
  • 1/2 cup - water
  • 1/2 tsp- cardamom powder

How to Make Singhara Burfee

  • Stir-fry atta in ghee in a heavy pan, over low flame, to a light pink.
  • Transfer immediately to another vessel. Stir-fry the khoya in in pan till it becomes of uniform consistency and looks a bit fried.
  • Mix with the atta, elaichi and leave to cool.
  • Make syrup with water and sugar, till syrup forms a soft ball on dropping into a plate of cold water.
  • Remove pan from flame.
  • Mix immediately into cooled khoya mixture, stirring vigorously and quickly, to blend well.
  • Transfer onto greased plate, pat to level and leave to cool.
  • When cool and set, cut into pieces, using a sharp knife. Arrange on a serving dish and serve.