Pumpkin Crumble with Singhara Atta Recipe
An easy pumpkin crumble recipe made with singhara atta (waterchestnut flour), so you can substitute all purpose flour during Navratras with something exotic.
- Total Cook Time 45 mins
- Prep Time 15 mins
- Cook Time 30 mins
- Recipe Servings4
Ingredients of Pumpkin Crumble with Singhara Atta
- 100 gm butter
- 100 gm castor sugar
- 100 gm ground walnuts
- 100 gm singhara ka atta
- For the Base:
- 100 gm hung curd
- 1 Tbsp honey
- 2 Tbsp icing sugar
- Grated rind of 2 oranges
- 150 gm cooked and pureed pumpkin
- 1 segmented orange
- A pinch of cinnamon powder
How to Make Pumpkin Crumble with Singhara AttaHideShow Media
Beat butter and sugar together. Add chopped walnuts and singhada ka atta.
Shape into biscuits and bake at 170 degrees C for 10-15 minutes. Remove from oven, cool and crumble.
For the Base:
Combine the hung curds and pumpkin puree.
Beat well and mix in the honey and icing sugar. Add the orange segments.
Place in a serving bowl and press the crumbled biscuits on top.
Dust with icing sugar and cinnamon. Serve chilled.