Kuttu Burfi or Singhara Burfi is a gluten-free Indian festive fudge recipe which is totally vegetarian, uses a few ingredients and is really easy to make! There are some Indian dishes which are cooked only during vrat (or fasting) during these festive days of Navratras. These vrat recipes can be sweet and savoury. In case these are savoury, senda namak or rock salt is used for cooking. In sweet recipes, sugar or jaggery (gur) is used. For vrat dinner, eating anything derived from grains is totally prohibited. So during the navratras, the kuttu or singhada (water chestnut flour) flour is a common ingredient in the kitchen, which serves as a replacement for the wheat flour. Potato, sweet potato, tomato, bottle gourd, carrots, fruits, milk and cucumber are also used in vrat recipes as main ingredients. During the navratras, people also eat dry fruits and sabudana or pearl sago.
Navratras or the holy nine nights have arrived. Indians all over the world are busy offering prayers (puja) to the divine Goddess or Mata Rani. The atmosphere is festive and blissful! During the Navratras, people keep fasts and the devotees eat only after the sunset. Well, whether one keeps fast or not, to those who follow Navratras, food is simple and vegetarian. Even onion and garlic are not used in the cooking, as these were not considered vegetarian during early times. Alcohol, very spicy food and caffeine are also avoided during this time.
This fudge is very simple and tastes great! I added some toasted and coarsely crushed walnuts to the flour for added flavour. These taste the best when cooked in ghee (clarified butter).
Kuttu Burfi or Singhara Burfi: Festive Indian Recipe #4
- Water chestnut flour Called Kuttu or Singhara in Hindi: 200 g
- Ghee: 3 tbsp
- Condensed Milk I used Amul Mithai Mate: ¾ tin
- Walnuts toasted and coarse-ground: 50 g
- Dry-roast the flour in a non-stick pan, until the colour changes to light brown. This process takes around 10 min over low flame. Care must be taken not to burn the flour. Roasting should be done on simmered flame.
- Add the ghee and toast the flour further until the ghee melts completely. Add the condensed milk and incorporate it into the flour, stirring continuously. After around 7 min, the dough will start leaving the edges of the pan. Add the walnuts now.
- Cook for 2 min, or until the walnuts are well-incorporated into the dough and the dough is no more wet. Switch off the gas and remove the pan from the hot burner.
- Leave the dough to cool slightly. When it is still warm, slightly grease a flat container and press down the dough evenly into that. Decorate with walnuts. When the fudge or burfi comes to room temperature, refrigerate for 30 min. Cut into squares.
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