vrat ka halwa recipe | fasting halwa recipe | sweet dessert for fasting or vrat

This vrat ka halwa is made from singhare ka atta (water chestnut flour) and kuttu ka atta (buck wheat flour). A sweet dessert that is often made during fasts on Navratri and Ekadashi.

I make the vrat ka halwa similar to making rava kesari or sooji halwa. The flours have to be roasted well in ghee to get a good aroma, texture and taste. If you want barfis, then just spread the halwa in a greased tray and when cooled, slice the halwa into cubes or squares. you can also make the halwa with just singhare ka atta. Addition of dry fruits can be of your choice too.

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vrat ka halwa recipe

Apart from this vrat ka halwa, there are few more sweet recipes which can be made during Navratri fasting like:

  1. Sabudana kheer
  2. Makhane ki kheer
  3. Samak ki kheer
  4. Sabudana ladoo
  5. Lauki halwa
  6. Pumpkin kheer
  7. Lauki kheer

For some days, its going to be, me just posting Navratri recipes. in between I may also post some Indian desserts and festive food. Will continue with the regular posting of main stream Indian food, breads and cakes after the Navratri festival.

vrat ka halwa recipe

STEP BY STEP PHOTOS ABOVEMany of my recipes have detailed step by step photos and useful tips to help you make it easily and perfectly.

vrat ka halwa recipe

5 from 1 vote
Fasting halwa recipe - a North Indian pudding made with water chestnut flour and buckwheat flour.
vrat ka halwa recipe, fasting halwa recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:25 mins
Total Time:30 mins
Course:desserts,sweets
Cuisine:north indian
Servings (change the number to scale):2 to 3
(1 CUP = 250 ML)

Ingredients

  • ½ cup singhare ka atta (water chestnut flour)
  • ½ cup kutta ka atta (buckwheat flour)
  • 3 tablespoon ghee
  • 2 cups water
  • ½ cup sugar or as required
  • 2 green cardamoms (chotti elaichi) - crushed
  • 8 to 9 almonds (badam) - sliced
  • 8 to 9 pistachios (pista) - sliced

Instructions

  • Heat ghee in a kadai or pan.
  • Add the flour and roast till they change color, texture and become aromatic.
  • This roasting is similar to roasting semolina.
  • Make sure you roast the flours very well with continuous stirring.
  • Whilst the flours are roasting, add water and sugar in another pan and bring to a boil.
  • Add the cardamom powder, almonds and pistachios to the flour and roast for 1-2 minutes.
  • Add the boiling sugar solution in a steady stream continuously stirring to avoid the formation of lumps.
  • Keep on stirring and cook till the mixture thickens and starts to gather around itself.
  • While stirring break the lumps with the spoon or spatula.
  • Remove from the pan and serve the vrat ka halwa hot or warm.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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11 comments/reviews

  1. Very nice recipes i know it but how did your recipes are not coming on my time line these days?

    • pranita, in facebook you will have to click the ‘see first’ option in the ‘following’ tab on the fb page. you will see the recipes on your timeline first. or you can follow the page and then also you will get the feed.

  2. Hi…can we use jaggery instead of sugar

    • Namita, yes you can add jaggery.

  3. What is kuttu is known in marathi? I’m unable to buy it as I don’t know what I should tell the shopkeeper.

    Please help…

    Thanks

    • i do know what kuttu ka atta is called in marathi. to make this halwa, you can use rajgira atta or singhare ka atta also.

  4. Pls tell if I can use rajgira flour instead of using kuttu flour.

    • samreen, yes you can use it.

  5. Healthy and yummy halwa

  6. I have never seen or heard about this recipe before.
    Thanks for sharing.

    • welcome. this is usually made for religious fasting days.