Item Description

The water caltrop, water chestnut, buffalo nut, bat nut, devil pod, ling nut, singhara(hindi) is any of three extant species of the genus Trapa. The fruits are eaten raw or boiled. When the fruit has been dried, it is ground to a flour called singhare ka atta. Singhare ka atta is used in many religious rituals

Receipe

Singhare ke atte ki puri is made during religious fasting days like shivratri fast or ekadashi fast or navratri fasting. during fasting days in north india, only certain flours are used. e.g. singhare ka atta

Singhare ke atte ka halwa or sheera is usually made on Navratri fasting day or any other religious fasting like Ekadashi or Mahashivratri or Krishna Janmasthami.
Heat the ghee in a pan on medium heat. Once hot add singhare ka atta, mix well.
Roast it with stirring continuously till it turns light brown in color. You will get nice aroma of roasted flour. It will take about 6-7 minutes. While roasting flour, put 1 cup of water to boil in another stove or heat it in microwave.
Now add hot water to the mixture and stir as you add to avoid lumps. My water was not that hot as I boiled earlier as I was taking photos as well. So I get little lumps. But if you add hot boiling water then you won’t get any lumps.
Once water is almost absorbed (in about 2 minutes) add sugar. Mix well and keep stirring.
As sugar melts, it will become runny again and shiny.
Keep stirring and cooking till ghee starts to leave from the halwa. That time turn off the stove.
Finally add cardamom powder and mix. Garnish it with almond slivers.