Chocolate Halwa || Chocolate Singhare ka Halwa || Chocolate Water Chestnut Flour Fudge(Paleo, AIP, Vegan)

This weekend is Sankranti, which is a festival celebrated all over India, albeit in different ways. This festival marks the sun’s transit into the Makara (Capricorn), marking the end of the month with the winter solstice and the start of longer days.  As with all festivals, various feasts are prepared for Sankranti too. In western India where I grew up, families make a sweet called as Til ladoo or Til Chikki using sesame seeds and jaggery and these are shared with neighbors and friends.

So being Sankranti and all, I decided to make a sweet dish too today. I decided to just call it Chocolate Halwa! I struggle to name my creations since they are usually some kind of fusion dish. Most of the times they are based on some original Indian dish where I then have to come up with variations in order to make them compliant with my diet.  And if this is not the first time you have come to my blog, then you will surely know what my diet is – I am grain free, dairy free, egg free, refined sugar free and night shade free! I am basically on an AIP diet with some ‘reintros’, mainly spices and cashew nuts. Thank you for your sympathies. Usually that is the reaction of most people when I tell them about my diet. They feel sorry for me. But you don’t need to. Seriously, I am doing quite well. And most importantly, it has been helping me to keep my inflammation levels down. And then of course my passion for cooking and baking comes in handy since I somehow manage to come up with dishes that I can continue to enjoy even on this diet 🙂

Today’s recipe is also a similar creation. Water chest nut flour (called as singhare ka atta)  is a prime ingredient in my pantry now. I make parathas with it and also make sweet potato pancakes with it.  I regularly also make singhare ka halwa, which is a traditional indian sweet dish usually eaten during religious fasting periods since it is made from water chest nut flour (singhare ka atta) which is grain free.  I make a dairy free and refined sugar free version of it and enjoy it often. It helps me with my cravings for indian desserts! The thing about most indian desserts (at least the ones I love) are the ones that are served warm – like payasam/kheer or puddings, gulab jamun, halwa and jalebi.  Gosh, just talking about all these is making me drool 🙂

For all of these I have now a version that is paleo and AIP – sweet potato gulab jamun, tapioca pudding, papaya halwa and singhare ka halwa!  So life is good! And then today I added another one to my repertoire – where I decided to make a ‘chocolate’ halwa!  I am not sure if fudge is the right word to use for halwa but I couldn’t think of any other dessert in the western world that could compare to this dessert. Halwa is usually made from wheat flour, with a lot of sugar, ghee and milk and in most cases also topped with nuts. The consistency of halwa is somewhere between a fudge and a pudding. It is a little softer than a fudge and a little more firm than a pudding.  And when had warm, it is simply delicious!

So going back to my chocolate halwa, all I did was add some carob(you can add cocoa too) to my water chestnut fudge recipe. And then I decided to set it in a pan by refrigerating it so that I could cut into fudge like squares. My plan worked out perfectly and the chocolate halwa squares were super delicious!

Watch a quick video of this recipe:

Sharing this recipe at this week’s Paleo AIP Recipe Roundtable hosted by Phoenix Helix.

Chocolate Halwa || Chocolate Singhare ka Halwa || Chocolate Water Chestnut Flour Fudge(Paleo, AIP, Vegan)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4

A delicious, warm indian dessert made from water chest nut flour with chocolate flavor that is grain free, dairy free, and refined sugar free!

Ingredients

Instructions

  1. In a kadai (wok style pan) or a broad bottom pan, add the water chest nut flour and roast it on medium heat stirring continuously. Keep roasting for around 3-4 mins on medium heat until it turns to light brown color.
  2. Now add the salt, the carob (or cocoa) and the coconut oil or the palm shortening and again stir to blend it in with the flour.
  3. Once it forms into a sticky mass (about 2-3 mins later) add the hot water, salt, maple syrup(or honey). Stir continuously till you get a smooth halwa consistency.
  4. Turn heat off and top with cashew nut pieces (if adding) and shredded coconut.
https://indusinternationalkitchen.com/2018/01/chocolate-halwa-chocolate-singhare-ka-halwa-chocolate-water-chestnut-flour-fudgepaleo-aip-vegan.html
 

Water Chestnut flour Fudge || Singhare ka Atta ka Halwa ( Paleo, AIP, Gluten free, Vegan)

   Water Chestnut flour is something that I recently got acquainted with. Thanks to my friend Monika. A few weeks ago when we were at their home for dinner, she told me about this flour which is called as ‘singhare ka atta’ in India and how this flour is used during religious fasting periods called as Vrat. She said that this flour came from water chestnuts and hence it is grain free. Wow, I was so happy to hear this and the next time I was at our local indian grocery store, I picked up a bag of this flour. I couldn’t wait to try this for making parathas as Monika had suggested!

I did make the parathas with aloo(potatoes) in them since that was the only way to make the dough. The parathas were good and now I started browsing more recipes using singhare ka atta. There are all sorts of things that showed up – dosas, samosas, etc and I started to drool looking at all these foods that are forbidden for me on my current grain free diet. I was feeling so excited already  and then I saw the recipe for ‘singhare ka halwa’! Omg! I couldn’t believe my eyes! Halwa has always been my favorite Indian dessert and for the past two years I have not had halwa being dairy free , gluten free and sugar free!  So looking at this recipe, I imagined the possibility of  a halwa in the near future for me. That was incredible! If it came out good, Monika, my friend deserved a treat from me!

And today happened to be the perfect day to try this recipe since it was Janmashtami which is Lord Krishna’s birthday. I started seeing all kinds of Indian traditional sweets recipes posted on instagram and in the afternoon, it was time for me to try making the singhara atta ka halwa.!

Turned out great – satisfied my halwa cravings totally. Even though I used coconut oil instead of ghee and maple syrup instead of sugar. The chestnut flour itself has a nutty taste and aroma so the halwa tastes rich even without any ghee or milk in it.

Water Chestnut flour Halwa (Singhare ka Halwa) – Grain free, Dairy Free

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A healthy and delicious Indian sweet dish made from water chest nut flour to satisfy your sweet cravings and is grain free, nut free, dairy free and refined sugar free!

Ingredients

Instructions

  1. In a kadai (wok style pan) or a broad bottom pan, add the water chest nut flour and roast it on medium heat stirring continuously. Keep roasting for around 3-4 mins on medium heat until it turns to light brown color.
  2. Now add the salt and the coconut oil or the palm shortening and again stir to blend it in with the flour.
  3. Once it forms into a sticky mass (about 2-3 mins later) add the hot water, salt, maple syrup and cardamom powder(if adding). Stir continuously till you get a smooth halwa consistency.
  4. Turn heat off and top with cashew nut pieces (if adding) and shredded coconut.

Notes

You can use either coconut oil or palm shortening but palm shortening gives it a richer taste! Always heat the water before adding to the roasted flour to enable easier mixing otherwise you might get lumps.

https://indusinternationalkitchen.com/2017/08/chestnut-flour-halwa-singhare-ka-halwa-grain-free-dairy-free.html