Prepare this easy Singhare ka Halwa or water chestnut flour halwa for any Indian fasting festivals. It is made with basic ingredients and takes less than 10 minutes to prepare.
- What is Singhare?
- Singhare ke Atte ka Halwa Recipe Ingredients
- How to make it sugar free
- How to make Singoda Halwa
- Pro Tips
- Serving
- Storage
- Other Farali (Fasting) Recipes
This Farali Singhara Halwa follows a similar cooking process to any regular halwa recipe . It is a delicious recipe that is made with few ingredients.
Singhade ka atta is gluten-free and is safe to consume during vrat. My Mum often prepares this rajgira sheera recipe which is made with amaranth flour. In some cases, she make farali masala puri with buckwheat flour as well.
You can find a comprehensive list of vrat ka khana recipes .
What is Singhare?
Singhare (also known as singoda or water chestnut) is an aquatic plant that produces small, starchy, and edible tubers.
These tubers are commonly used in Indian cuisine, especially during fasting periods such as Navratri or other Hindu religious occasions when certain food restrictions are in place.
Singhare can be used to make various dishes, including singhare ka atta ka halwa (a sweet dessert), singhare ki puri (deep-fried bread), singhare ki kheer (a creamy rice pudding), and more. They are valued for their ability to provide sustenance during fasting while adhering to dietary restrictions.
Singhare ke Atte ka Halwa Recipe Ingredients
Water chestnut flour – easily available from your local Indian grocery store.
Ghee – use coconut oil or vegetable ghee for vegan options.
Water – you need hot or boiling water for this recipe. Milk is an alternative liquid that you can use
Sugar – adjust the sweetness based on your preference.
Cardamom powder – for flavor
Optional garnishes: slivered almonds and rose petals
How to make it sugar free
For a sugar free dessert, use 100% natural sweetener such as stevia and erythritol. Sweetener is sweeter than sugar, so you will need to add less so do not make a direct switch.
How to make Singoda Halwa
1.In a heavy bottomed pan or kadai, add the flour and ghee and roast on low heat until light brown and aromatic. Keep stirring to prevent any burning.
2.Slowly but steadily, pour hot water into the roasted flour mixture, mixing well as you go.
3.The flour will absorb the water and the grains will swell.
4.Mix in the sugar and mix well to remove any lumps.
5.Switch off the heat and mix in cardamom powder.
Pro Tips
Keep the flame low at all times
Roast the chest nut flour well to ensure there is no raw taste or smell.
You may have to add more water as singoda powder absorbs quite a lot.
Adjust sugar based on your preference. Make sure to cook the halwa after adding sugar to ensure it dissolves.
Note that in countries with a cooler climate, the halwa will harden upon cooling. This is normal as the ghee is also hardening. Warm it in the pan or microwave to loosen it.
Serving
Singhare atte ka halwa is commonly served for vrat or religious fasting. This includes Krishna Janmashtami, Navratri fasting, Mahashivratri or Ekadashi.
I love to serve it in a farali thali along with sabudana vada chaat and farali ratalu /kand sabji.
Storage
You can store singoda no siro in an airtight container in the fridge and consume within 2-3 days.
Freeze any leftovers in freezer safe containers for up to 3 months. Thaw at room temperature and warm through
Other Farali (Fasting) Recipes
Mogo Chips (Cassava fries)
Buff Vada
Farali Patra
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Singhare ka Halwa
Equipment
- 1 Frying pan or kadai
- 1 Sauce pan
- 1 Spatula
Ingredients
- 1 cup water chestnut flour singhare atta
- 1 cup sugar
- ½ cup ghee
- 5 cup water hot or boiling
- 1 teaspoon cardamom powder
Instructions
- In a kadai, roast the 1 cup water chestnut flour and 1/2 cup ghee on low heat until the flour is aromatic and lightly brown.
- Steadily pour in 5 cup water whilst stirring until the water absorbs.
- Add in the 1 cup sugar and mix well to remove any lumps.
- Switch off from the heat and add the 1 teaspoon cardamom powder .
- Mix well.
- Serve hot in serving bowls and garnish it with chopped nuts and rose petals (if using)
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Singhare ka Halwa
Equipment
- 1 Frying pan or kadai
- 1 Sauce pan
- 1 Spatula
Ingredients
- 1 cup water chestnut flour singhare atta
- 1 cup sugar
- ½ cup ghee
- 5 cup water hot or boiling
- 1 teaspoon cardamom powder
Instructions
- In a kadai, roast the 1 cup water chestnut flour and 1/2 cup ghee on low heat until the flour is aromatic and lightly brown.
- Steadily pour in 5 cup water whilst stirring until the water absorbs.
- Add in the 1 cup sugar and mix well to remove any lumps.
- Switch off from the heat and add the 1 teaspoon cardamom powder .
- Mix well.
- Serve hot in serving bowls and garnish it with chopped nuts and rose petals (if using)
Video
Notes
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Transform the humble cauliflower into a comforting, creamy and cheesy cauliflower cheese. It’s the perfect vegetarian main or side dish that’s ready in 30 minutes when cooked in the air fryer.
Here is a variation of the classic cauliflower cheese dish. The air fryer provides a convenient and efficient way to bake without needing to turn on the oven. It is also a great way to serve 2 people as a main. I do the same with my Air Fryer Pasta Bake .
The cheese sauce is a simple roux sauce with added cheese and the cauliflower are par boiled beforehand until fork tender. The additions of spices and mustard make this version of cauliflower cheese the best ever! The cheese sauce is inspired by the recipe by James Martin .
I love it as a delicious main but it also works as a creamy side dish for a roast dinner or even as an accompaniment a festive meal!
It is perfect as a vegetarian main for Christmas or Thanksgiving meals but also a super comforting dinner on a chilly winter night.
It is a recipe that we as a family have been making for years, but always in the oven which takes a long time to preheat. Thanks to the Air Fryer, the cauliflower cheese is cooked within 10 minutes!
The recipe couldn’t be simpler and even can be partly prepared ahead of time!
Air Fryer Cauliflower Cheese Ingredients
Cauliflower – this recipe is best made with cauliflower is in season
You can use frozen cauliflower florets too which will require blanching the same way as fresh
Toppings:
Cheese – you can use any style of cheddar such as mild, medium or mature but you can also add in other cheeses such as Red Leicester.
White breadcrumbs – optional to add extra crispiness
Cauliflower Cheese Sauce Ingredients
Milk – full fat milk gives the best results and also thickens quicker. However, I have made sauces using semi-skimmed and skimmed milk, you just need more butter to compensate for the fat.
Cheese – I have used mild cheddar. You can use medium or mature cheddar too.
Onion – optional but infuses the milk with savoury flavour
Spices – clove, bay leaf, nutmeg – optional but add wonderful depth of flavour
English mustard – optional
Butter – alternatively use olive oil
Plain flour – all purpose flour is best to make a roux
Salt and black pepper to taste
Variations
Mix in broccoli instead of half of the cauliflower to make broccoli cauliflower cheese
Add in sauteed leeks with the cauliflower for extra flavour.
You could also use bread sauce and grate in a little extra cheese instead of making a cheese sauce.
Add in chunks of roasted butternut squash
To make it gluten-free – use a gluten-free flour such as a gluten-free flour blend or tapioca starch or rice flour to make the roux sauce.
How to make Cauliflower Cheese Sauce
- In a saucepan, gently heat milk with a bay leaf and clove studded white onion until just simmering.
- Switch off the heat and allow the flavours to infuse for a few minutes then remove the spices and onion.
- In a different saucepan, melt the butter over low heat. Add the flour and whisk constantly to create a roux. Cook the roux for a couple of minutes until it’s lightly golden in colour.
- Slowly pour in the warm milk while continuing to whisk, ensuring there are no lumps. Cook and whisk the sauce until it thickens and becomes smooth.
- Stir in the grated cheddar cheese until fully melted into the sauce. Season with salt, pepper, mustard and nutmeg.
How to make Air Fryer Cauliflower Cheese
- Slice the cauliflower head into smaller florets with a sharp knife. Trim the thick stem. Wash thoroughly to remove any dirt.
- Steam or blanch the cauliflower florets until they are tender but still firm. To blanch, place the florets in a pan of boiling water and allow to cook 4-5 minutes or until fork tender
- Drain them in a colander and set aside to steam dry.
- Meanwhile, prepare the cheese sauce
- Place the cauliflower florets in a casserole dish, and pour the cheese sauce over them.
- Sprinkle over the remaining cheese
- If you want an extra crispy topping, you can sprinkle some breadcrumbs over the cauliflower.
- Preheat your air fryer to 360°F (180°C), and air fry the cauliflower cheese for about 10 minutes, or until the top is golden brown and the cauliflower is heated through.
- Allow to stand for a few minutes before serving
- Serve the air fryer cauliflower cheese hot with your favourite side
Pro Tips
Cauliflower tips
- Cut the cauliflower into bite-sized florets for even cooking.
- Allow the cauliflower to drain and steam dry for at least 1 hour before cooking to prevent too much moisture from being released into the sauce during air frying.
- You need to make sure the cauliflower are fork tender but still hold their shape. The cauliflower cheese is only cooking in the air fryer for a few minutes so the cauliflower must be fully cooked before adding into the dish.
- Do not forget that the cauliflower will still be cooking after draining due to the steam.
Cheese sauce tips
- A good ratio for a roux sauce is to use equal quantities of butter and flour
- Add warm milk to a hot roux reduces the risk of clumps.
- Add the milk gradually to start and mixing well between each addition.
- Whisking rather than stirring the sauce prevents lumps
- The cheese sauce tastes best when full fat ingredients are used
- You may need to adjust the timing and temperature as air fryer models work a bit differently.
- Garnish with fresh herbs or your choice of toppings before serving for extra flavour and flair.
- If you want to make a quick cheese sauce, skip the step where the milk is infused with flavour and directly add warm milk to the butter flour mixture
Serving Suggestion
For carbs, go for:
- Air Fryer Triple Cooked Chips
- Oven Roasted Potatoes
- Parmentier Potatoes (pan fried, oven baked and air fryer)
- Parsley Potatoes
Serve with a side of boiled vegetables. I also love these Air Fryer Carrot Fries which have just the right amount of crunch.
To make a filling meal, go for this Vegan Stuffed Butternut Squash as well.
Storage
Store leftovers in an airtight container as soon as they reach room temperature and keep in the fridge for up to 2 days.
Cauliflower cheese also freezes really well. Check your casserole dish or container is freezer safe. Freeze for up to 1 month. You can reheat directly from frozen to prevent the cauliflower from becoming mushy and releasing moisture.
You can freeze the cooked cauliflower cheese or assemble and freeze to cook at a later date.
Reheating instructions
From chilled – Heat in the microwave or air fryer until piping hot through
From frozen – For best results, reheat directly from frozen in the oven or air fryer. Start at a low temperature such as 170C to prevent the top from burning too quickly.
Make Ahead for the Holidays
It is easy to make this Air Fryer Cauliflower Cheese ahead of time.
I like to prepare cheese sauce in advance and freeze in portions. Simply cook the cheese sauce as usual, allow to cool down completely then transfer into freezer safe bags or containers.
Allow to thaw at room temperature before using in your recipe.
I find that cauliflower is best prepared on the day you are preparing the cauliflower cheese.
You can also assemble the whole dish and store away in the fridge or freezer and then air fry until piping hot through, the sauce is bubbling and cheese has melted and just becoming golden brown.
Other Air Fryer Cauliflower recipes
Air Fryer Cauliflower
Air Fryer Buffalo Cauliflower Wings
Cauliflower Manchurian in Air Fryer
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Air Fryer Cauliflower Cheese
Equipment
- 1 Air fryer 5.7L
- 1 Casserole dish 26cm x 20 cm. Ensure yours fits in your air fryer basket
- 1 Colander to drain the cauliflower and allow to steam dry
Ingredients
- 1 Cauliflower You can use frozen cauliflower florets too which will require blanching the same way as fresh
- 100 gram Cheddar cheese grated for topping and adding to sauce
- 500 millilitres Whole milk
- 1 White onion optional but infuses the milk with savoury flavour
- 5 Cloves
- 1 Bay leaf
- ½ teaspoon Nutmeg powder
- 1 teaspoon English mustard optional
- 50 gram Butter alternatively use olive oil
- 50 gram Plain flour
- Salt and black pepper to taste
- Breadcrumbs optional
Instructions
How to make Air Fryer Cauliflower Cheese
- Slice the cauliflower head into smaller florets with a sharp knife. Trim the thick stem. Wash thoroughly to remove any dirt.
- Steam or blanch the cauliflower florets until they are tender but still firm. Drain them and set aside.
- Prepare the cheese sauce
- Place the cauliflower florets in a casserole dish, and pour the cheese sauce over them.
- Sprinkle over the remaining cheese
- If you want an extra crispy topping, you can sprinkle some breadcrumbs over the cauliflower.
- Preheat your air fryer to 360°F (180°C), and air fry the cauliflower cheese for about 10 minutes, or until the top is golden brown and the cauliflower is heated through.
- Serve the air fryer cauliflower cheese hot with your favourite side
How to make Cauliflower Cheese Sauce
- In a saucepan, gently heat milk with a bay leaf and clove studded white onion until just simmering.
- Switch off the heat and allow the flavours to infuse for a few minutes then remove the spices and onion.
- In a different saucepan, melt the butter over low heat. Add the flour and whisk constantly to create a roux. Cook the roux for a couple of minutes until it’s lightly golden in colour.
- Slowly pour in the warm milk while continuing to whisk, ensuring there are no lumps. Cook and whisk the sauce until it thickens and becomes smooth.
- Stir in the grated cheddar cheese until fully melted into the sauce. Season with salt, pepper, mustard and nutmeg.
Video
Notes
Mix in broccoli instead of half of the cauliflower to make broccoli cauliflower cheese
Add in sauteed leeks with the cauliflower for extra flavour
Add in white kidney beans or butterbeans to add texture and flavours.
You could also use bread sauce and grate in a little extra cheese instead of making a cheese sauce
Add in chunks of roasted butternut squash
To make it gluten-free – use a gluten-free flour such as a gluten-free flour blend or tapioca starch or rice flour to make the roux sauce.
Cut the cauliflower into bite-sized florets for even cooking.
Allow the cauliflower to drain and steam dry for at least 1 hour before cooking to prevent too much moisture from being released into the sauce during air frying.
You need to make sure the cauliflower are fork tender but still hold their shape. The cauliflower cheese is only cooking in the air fryer for a few minutes so the cauliflower must be fully cooked before adding into the dish.
Do not forget that the cauliflower will still be cooking after draining due to the steam.
A good ratio for a roux sauce is to use equal quantities of butter and flour
Add warm milk to a hot roux reduces the risk of clumps.
Add the milk gradually to start and mixing well between each addition.
Whisking rather than stirring the sauce prevents lumps
The cheese sauce tastes best when full fat ingredients are used
You may need to adjust the timing and temperature as air fryer models work a bit differently.
Garnish with fresh herbs or your choice of toppings before serving for extra flavour and flair.
If you want to make a quick cheese sauce, skip the step where the milk is infused with flavour and directly add warm milk to the butter flour mixture
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
