Ingredients

• 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.