Hello everybody, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, water chestnut halwa. It is one of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Singhara or Indian Waster Chestnut is widely used in Ayurvedic and Unani systems of medicine and is used to treat stomach, liver, kidney. Singhare ka halwa is a tasty recipe made from singadhe or waterchestnut. Singadhe ka atta is waterchestnet flour.
Water chestnut halwa is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Water chestnut halwa is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook water chestnut halwa using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Water chestnut halwa:
- Prepare 1 bowl chestnut flour
- Get 1/4 cup ghee
- Take 1 cup sugar
- Make ready 1 pinch salt
- Take 1 tsp rose water
- Prepare 1 cup milk
Water chestnuts, sometimes known as Chinese water chestnuts, are small, white vegetables with a crunchy texture and a fresh, mild taste similar to apples. They're often used in Asian cooking. Water chestnuts, those little round discs that provide crunch to so many Chinese takeout dishes, are not nuts at all, let alone chestnuts. They are a vegetable that grows in conditions similar to rice.
Steps to make Water chestnut halwa:
- Heat ghee in a wok
- Add flour stir fry well
- Add sugar and milk and mix well and switch off
- As it cools down a bit add rose water
- Grease a dish spread evenly
- Cut into desired shape and serve
Water chestnut plants are grown in marshy or wetland areas and can be eaten raw or cooked. They are best known as a popular ingredient in Chinese cooking. Their flavor is mild and slightly sweet. Chinese water chestnut or water chestnut scientifically known as Eleocharis dulcis is an edible tuber that belongs to the sedge family of Cyperaceae and is native to Asia (China, Japan, India, Philippines. Water chestnuts are a good example.
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