22 Comments

  1. Denise@From Brazil To You
    October 7, 2013 @ 9:42 pm

    Wow! I imagine how exquisite this Indian treat is…Condensed milk makes everything even more delicious, don’t you think?

    Reply

    • Purabi Naha
      October 9, 2013 @ 5:27 am

      Hi Denise. Oh, I just love condensed milk. It is used in many Indian sweet recipes, you know! It definitely adds a different dimension to the sweets!!

      Reply

  2. kitchenriffs
    October 8, 2013 @ 1:08 am

    Wow, such an interesting recipe! I’ve never heard of this, but it sounds quite good. And pretty easy to make, too. I’ll bet this is wonderful – thanks so much.

    Reply

    • Purabi Naha
      October 9, 2013 @ 5:26 am

      Thank you so much, John. Lots of more different kinds of Indian recipes coming up here. Hope you will like them too!

      Reply

  3. Abbe Odenwalder
    October 8, 2013 @ 2:49 am

    I’m not sure I’ve ever seen water chestnut flour but I can say I also haven’t looked for it. Other than being cut in squares, this is so different than American fudge. But I know what it’s like when the holidays roll around-all one wants are traditional foods. This was so fun to read about!

    Reply

    • Purabi Naha
      October 9, 2013 @ 5:23 am

      Glad that you like this Indian fudge. Abbe, our festivals begin today with full swing! I made a lot of traditional stuff. There will be a lot of eating out too. YAY!!

      Reply

  4. Tessa @ Feral Kitchen
    October 8, 2013 @ 3:39 am

    Water chestnut flour? What an amazing ingredient! Have a wonderful day Purabi!

    Reply

    • Purabi Naha
      October 9, 2013 @ 5:21 am

      Water chestnut flour is gluten-free too! Thanks Tessa!!

      Reply

  5. Belinda @zomppa
    October 8, 2013 @ 11:47 pm

    What a neat and sweet treat!

    Reply

    • Purabi Naha
      October 9, 2013 @ 5:20 am

      Thanks Belinda. And it is fast to make as well!

      Reply

  6. Katerina
    October 10, 2013 @ 10:27 am

    I love easy, fast recipes especially during weekdays!

    Reply

  7. Curry and Comfort
    October 10, 2013 @ 11:06 am

    I have never worked with chestnut flour… but I bet this burfi tastes great. 🙂 I would love to try a big fat piece. 🙂

    Reply

  8. Minnie Gupta
    October 10, 2013 @ 3:07 pm

    I have to look for singhara flour now…..what an easy recipe!! Thanks Purabi, I learn everyday from you.

    Reply

    • Purabi Naha
      October 18, 2013 @ 5:34 pm

      So sweet of you, Minnie. You can even make singhara halwa: super easy! And we all learn from each other…right? Thanks for your kind words, dear.

      Reply

  9. Juliana
    October 10, 2013 @ 7:36 pm

    What an interesting recipe Purabi, as you can imagine, I never had anything like this, and would love to try it.
    Thanks for sharing this recipe and hope you are enjoying your week 😀

    Reply

    • Purabi Naha
      October 18, 2013 @ 5:32 pm

      Thank you, Juliana. It is just delicious, you know. I hope you try it sometime. You will get the flour in Indian stores, but only during festivals.

      Reply

  10. AlchemyInTheKitchen
    October 14, 2013 @ 8:28 pm

    Oh dangerous – I love fudge and this is a really unusual one with chestnut flour. Perfect for the autumn season!

    Reply

  11. lisaiscooking
    October 16, 2013 @ 2:42 pm

    Food for festive times is so special! Roasting the flour must give this fudge great flavor!

    Reply

    • Purabi Naha
      October 18, 2013 @ 5:31 pm

      Yes Lisa, roasting the flour brings out flavours! Thanks for your comment!!

      Reply

  12. Nava Krishnan
    October 18, 2013 @ 1:03 am

    Not sure if we have the chestnut flour over here. I agree its simple and perfect during fasting days. Btw, am wondering why I am not seeing your post in the page feed of fb.

    Reply

    • Purabi Naha
      October 18, 2013 @ 5:30 pm

      You will get it in Indian stores for sure, Nava. And regarding the FB posts, if someone doesn’t keep on “liking” or “commenting” on someone’s posts for a long time, the posts stop appearing on that person’s page feed, as far as I know. So probably you have to go to CC’s facebook page and like and comment on a few posts there, so that you continue receiving updates again. I read it somewhere that this is the new Facebook policy. Thanks for your interest, Nava! 🙂

      Reply

  13. A truly epic Diwali, part 2 | The Spice Scribe
    October 29, 2013 @ 3:58 pm

    […] badusha, and saffron shankarpali, replacing dairy milk with soy or nut stuff and cutting fat. Cosmopolitan Currymania’s singhara burfi is perfect for those looking for a gorgeous gluten-free […]

    Reply

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