India, Dec. 26 -- Winter baking often brings thoughts of cookies shared during long evenings, and Singhara atta cookies fit naturally into this season. Made from water chestnut flour, these cookies have roots in Indian kitchens where singhara has been used for centuries, especially during fasting periods and colder months when warming, grain-free foods are preferred.

Singhara, also known as water chestnut, has been part of traditional Indian diets since ancient times. The flour gained prominence because it is naturally gluten-free and easy to digest. In many regions, Singhara flour recipes were prepared during religious fasts, slowly evolving into everyday snacks and baked treats suited for winter.

As a healthy cookie recipe, Singhara a...