Food Voyager

Delicious Singhare ki Lapsi for Navratri by Exec Chef Rakesh Goniyal

Singhare ki Lapsi for Navratri by Exec Chef Rakesh Goniyal, Taj Usha Kiran Palace, Gwalior is a delicious nutritious vrat meal and his favourite food which he likes to celebrate.

Here he shares his favourite dish to cook during Navratri along with the recipe.

Singhare ki Lapsi for Navratri by  Exec Chef Rakesh Goniyal
Singhare ki Lapsi for Navratri by Exec Chef Rakesh Goniyal, Taj Usha Kiran Palace, Gwalior

Navratri is one of the observed festivals of Hindu religion that celebrates victory of good over evil. The festival is dedicated to Goddess Durga and her nine avatars and hence the 9 day festival.

The Navratri festival comes up in mid-April of the year. The 9-day festival celebrates special Navratri food which has traditional vrat ingredients and these meals are definitely among the most nutritious and diet-friendly meals in the world.

India’s top Chefs shared their Favourite Dish to cook during Navratri along with the recipe, so all food lovers can make it in their home for their loved ones. We have a mouth watering vrat food, which is Singhare ki Lapsi for Navratri by Exec Chef Rakesh Goniyal to share with you.

Exec Chef Rakesh Goniyal, Taj Usha Kiran Palace, Gwalior shares his Favourite Dish to cook During Navratri

Happy Navratri! Happy Cooking!

Recipe – Singhare ki Lapsi for Navratri

Singhare Ki Lapsi for Navratri


  • 1 Cup of Singhare ka Atta (chestnut flour).
  • You need 1/2 cup of sugar or as per taste.
  • Use 1 pinch of Sendha salt.
  • Use 1 1/ 2 teaspoon of ghee.
  • Provide 1 teaspoon of green cardamom powder.
  • Prepare 3 cups of water.

Instructions to make Singhare ki Lapsi:

  • Turn on the gas and place a pan and heat it and add 1 teaspoon of ghee and our Singhare ka Atta and roast it for 5 mins on slow flame. When it changes its colour to a little brownish then turn off the flame. Transfer the browned Singhare ka atta to a bowl.
  • Add water to the bowl and just mix it properly then. Check no Lumps will appear. Now again turn on the gas flame, place a pan and pour there the solution of the flour mix. Keep on cooking in Medium flame for 5 mins then add salt, sugar and green cardamom powder to it and then stir it well. Here also check no lumps will appear.
  • When once its binding stats just slow the flame. Now grease a mould with little ghee. Now transfer it to the mould and turn off the gas. Cool it for 10 mins. Then enjoy.

Read More: Food Voyager

Related posts

Go vegetarian with Ovolo Hotels' vibrant global launch - ‘Plant’d’ initiative

Ovolo Hotels announces pledge to cutting-edge vegetarian, Plant’d across its hotel restaurants, globally

A super dish: Curry Leaves Curd Kingfish by Minoli De Silva of MasterChef Australia

Minoli De Silva’s Curry Leaves Curd Kingfish is a dreamy recipe to enjoy

Try out 5 great dishes by Sashi Chelia in MasterChef Australia

One of Australia’s best amateur chefs and season 10 winner Sashi Cheliah is back with his relishing fusion dishes in the MasterChef Australia kitchen for Fans Vs Favourite. …

There’s more to great Maharashtrian food than Vada pav

Maharashtrian food or Marathi cuisine has distinct characteristics

Legendary restaurant Indian Accent to open in Mumbai

EHV signs agreement with Reliance Industries to bring  Indian Accent to Mumbai

Taste and bake the #1 legendary Portuguese dessert - Pasteis de Nata

Portuguese dessert, namely Pasteis de Nata or Portuguese Custard Tart

Celebrity Chef Sipho Mdlankomo - I express love and gratitude through food

Today’s Traveller invites celebrity Chef Sipho Mdlankomo, Cookbook Author & Founder “Chef Sipho Gourmet Food” – South Africa, runner-up for the MasterChef…

Festival fare: a wonderful world of 7 tasty vegetarian dishes to make at home

We have rounded up 7 popular festive vegetarian dishes you can make at home.

There’s more to Kashmiri food than Yakhni - try these 10 delicious dishes

Kashmiri food is considered a celebration of life, a journey of gastronomy

The fine art of tea tasting - know the 3 'T's -temperature, time, and teapot

Madhav Sarda shares the fine art of tea tasting to ensure that you get the perfect cup every time. The job of…