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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.
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