Ekadashi halwa with singada flour
Singoda Coconut Halwa
A traditional, energy-boosting sattvic dessert for your sacred offerings.
Pure Ingredients
*Use equal parts of each ingredient (e.g., 200g each)
- Singoda Flour
- Grated Fresh Coconut
- Jaggery Powder
- Pure Ghee
- Dry Fruit Mix
- Water
Preparation Steps
- Blend: Grind the coconut, jaggery, and water into a smooth, creamy paste.
- Roast: Heat ghee in a pan and sauté the Singoda flour until it turns golden and aromatic.
- Toast: Add chopped nuts to the flour and roast for a few seconds.
- Combine: Stir in the coconut-jaggery paste. Cook for 2 minutes until it thickens.
- Final Touch: Switch off the flame, cover, and let it rest for a few minutes.
Govindas Flavour — No Onion, No Garlic, Purely Sattvic