Navratri is a festival of fasting. This Singhada Atta Katli recipe, by Mealtango Chef Pallavi, is quick and easy to make. Singhada atta or flour which is also called as water chestnut flour is commonly used during fasting as it’s a great appetizer also provides essential nutrients. It is gluten-free which is very good option for the people who are gluten intolerant.
Total Time: 30 mins
Makes: around 10 to 15
- Singhada Atta(flour) – 1 cup (150gms)
- Sugar – 1/2 cup (75 gms)
- Water – 1/2 cup
- Melted Ghee
- Heat ghee in a nonstick pan to roast the singhada atta on low heat.
- Saute till it starts loosing aroma and color changes to light brown. Transfer it to a plate and let it cool.
- Heat sugar and water in a thick bottomed or non-stick pan or kadai.
- Meanwhile, grease a plate or a tray and keep aside or keep butter papers ready.
- When all the sugar dissolved in the water, we have to prepare one threaded sugar syrup. Once syrup is prepared add roasted singhada atta, keep on stirring until the whole mixture starts to come together.
- The batter can also be prepared without one string or two strings sugar syrup, Just let the sugar dissolve in the water and then add the singhada atta. And keep on stirring on low flame till it starts loosing sides of the pan.
- The singhada atta mixture would start thickening.
- Remove the whole lump of the mixture from the pan and place it on a work surface, bowl or plate.
- When the heat in the mixture is hot enough to handle, spread it in greased surface plate/tray or place the dough it on a butter paper.
- Place one more butter paper on top of it then using a rolling pin, roll gently the dough from all sides till you reach a thickness of 3-5 mm in the dough.
- Remove the butter paper and let the rolled dough cool.
- When completely cooled, using a sharp knife cut the dough giving square or diamond shapes. Decorate it with silver vark of dry fruits.
Do try this recipe and let us know in the comments how you liked it!