Singhada Sheera, lip-smacking Sheera that is perfectly acceptable on fasting days as wellRecipe Link : http://www.tarladalal.com/Singhada-Sheera--(--Faraal-Recipe)-32565rSubscribe : http://goo.gl/omhUioTarla Dalal App: http://www.tarladalal.com/free-recipe-app.aspxFacebook: http://www.facebook.com/pages/TarlaDalal/207464147348YouTube Channel: http://www.youtube.com/user/TarlaDalalsKitchen/featuredPinterest: http://www.pinterest.com/tarladalal/Google Plus: https://plus.google.com/107883620848727803776Twitter: https://twitter.com/Tarla_DalalTarla Dalal Blogspot: http://tarladalal.blogspot.in/Singhada SheeraWho can resist a ladleful of sheera, even on a fasting day! Well, why not. Here is a lip-smacking Singhada Sheera that is perfectly acceptable on fasting days as well. Roasting the water chestnut flour sufficiently, till it turns golden in colour, is very essential to bring out a rich aroma and do away with the raw smell of the flour. The use of ghee and the addition of cardamom powder give the sheera a very rich aroma, typical of most Indian sweets. Garnish generously with nuts, to add to the sumptuousness of this delightful dessert. Preparation Time: 5 minutes. Cooking Time: 12 minutes. Serves 4.1 cup waterchestnut (singhada) flour4 tbsp ghee¾ cup sugar½ tsp cardamom (elaichi) powderFor the garnish1 tbsp almond (badam) slivers1 tbsp pistachio slivers1. Heat the ghee in a broad non-stick pan, add the waterchestnut flour and cook on a slow flame for 4 minutes or till it turns light brown in colour, while stirring continuously.2. Add 2 cups of warm water, mix well and cook on a slow flame for another 4 minutes or till all the water has been absorbed, while stirring continuously.3. Add the sugar, mix well and cook on a slow flame for 4 more minutes, while stirring continuously.4. Switch off the flame, add the cardamom powder and mix well.Serve hot garnished with almonds and pistachios.