Herbal dishes of Chhattisgarh, India, II, Singhara Burfi.

Research Note - Pankaj Oudhia
© 2001,2002,2003 Pankaj Oudhia - All Rights Reserved

Trapa natans (T. Natans var. Bispinosa, in English Water chest nut, Caltrops) is considered as problematic aquatic weed in many parts of the world. For the natives and traditional healers of Chhattisgarh India, it is a valuable medicinal herb. It is under cultivation as aquatic crop. It is known as Singhara locally.

The meal, prepared by grinding dried kernels, is used as substitute for cereal flour. In reference literatures, related to different systems of medicine in India, many valuable medicinal properties and uses of Singhara have been described in detail. According to Ayurveda, Singhara is cooling, aphrodisiac, astringent to bowels, antipyretic, cures leprosy, burning sensation, fatigue, inflammation, blood diseases, urinary discharges, biliousness, strangury and useful in fractures and erysipelas.

According to Unani system of medicine, it is aphrodisiac, appetizer, and useful in chronic fever, lumbago, pain, thirst, sore-throat, biliousness, bronchitis etc. The Singhara Burfi is popular herbal dish in Chhattisgarh. The natives use the Singhara flour for preparation of Burfi. According to the traditional healers, Singhara Burfi possess all medicinal properties of original fruit. It is one of the best foods for the patients. It is specially recommended for newly wed couples. The natives use this dish during fast (Upvas, Vrata). The methods of preparation are almost same in different parts of the state. In place of sugar, Gud is added in some parts. The natives use it mostly for taste.

I am describing the method of preparation of Singhara Burfi, I have noted from my Mother's diary.

Required Material :- Three bowl full Singhara flour, Three bowl full sugar, Six bowl full water, Cow Milk 6 bowl full, Char seeds (Buchanania lanzan) and dry fruits (if necessary).

Method of Preparation :- Singhara flour is roasted after mixing a teaspoon full of cow ghee. When the colour changes into red-pink, stop the roasting and add sugar, water, milk and Char seeds.

Put this mixture on medium flame. Keep stirring the mixture. When bubbles start coming out from mixture with the sound 'Phat-Phat', stop the further heating and spread the mixture in flat plates. After cooling, serve it after cutting it in square shape. In general, the natives consume the Singhara Burfi within two or three days.