Rajgira Sheera | Rajgira Halwa

Rajgira sheera is a traditional Indian dessert made from rajgira (also known as amaranth) flour. It is often prepared during fasting periods (vrat) like Navratri, Ekadashi, Mahashivratri or other fasting days.

Rajgira sheera is a traditional Indian dessert made from rajgira (also known as amaranth) flour. It is often prepared during fasting periods (vrat) like Navratri, Ekadashi, Mahashivratri or other fasting days.

Fasting has so many different meanings. There are several version of fasts. From not eating at all, to just thriving on water to enjoying platters full of fast friendly foods. During Hindu fasts, certain grains, spices and foods are avoided.

Rajgira is one of the few ingredients allowed during fasts. It is considered a “satvik” (pure) food that is allowed during these times. Rajgira is a gluten free grain, rich in protein and essential nutrients.

This dish is similar to other types of Indian halwa (sheera), such as sooji halwa, but uses rajgira flour instead of sooji. The key ingredients are rajgira flour, ghee, sugar, milk or water, with cardmom powder and nuts added for flavor and texture.

This easy step by step recipe will guide to make this delicious rajgira sheera (halwa).

Recipe Video for Rajgira Sheera :-

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How to make Rajgira Sheera :-

Heat 1 cup of milk in a pan over medium heat.

In another pan heat ¼ cup ghee.

Once ghee is hot add chopped dry fruits (almonds, cashews, pistachios) and roast for 2 minutes. Once done take it out and keep it aside.

In a same pan add ½ cup rajgira flour and roast on low flame, stirring continuously until it turns aromatic and slightly golden brown.

Now add hot milk to the roasted flour, stirring continuously to avoid lumps.

Let the mixture thickens as the flour absorbs the liquid.

Once the liquid is fully absorbed, add ¼ cup sugar and mix well.

Stir continuously until the sugar dissolves and the mixture starts to release ghee.

Add cardmom powder and roasted dryfruits. Mix everything well.

Serve hot or warm.

Tips :-

Adjust sweetness as per your taste.

You can add jaggery instead of sugar for a healthier version.

Milk gives a creamier texture and richer taste. However you can replace milk with water.

Always add warm milk or water to the roasted flour. Cold liquid may cause lumps in the halwa, making it difficult to achieve a smooth texture.

Add warm milk or water in batches and stir continuously to avoid lump formation and to ensure even cooking.

Roasted dry fruits like almonds, cashews, and pistachios not only add a nice crunch but also enhance the overall richness of the dish.

Rajgira Sheera | Rajgira Halwa

Recipe by Divya PatelCourse: DessertCuisine: Indian

Servings

3

servings

Prep time

5

minutes

Cooking time

30

minutes

Total time

35

minutes

Rajgira sheera is a traditional Indian dessert made from rajgira (also known as amaranth) flour. It is often prepared during fasting periods (vrat) like Navratri, Ekadashi, Mahashivratri or other fasting days.

Ingredients

• ¼ Cup Ghee (clarified butter)

• ½ Cup Rajgira flour (amaranth flour)

• 1 Cup Milk

• ¼ Cup Sugar

• 4 Almonds

• 4 Cashews

• 5 Pistachios

• Cardmom Powder

Directions

• Heat 1 cup of milk in a pan over medium heat.
• In another pan heat ¼ cup ghee.
• Once ghee is hot add chopped dry fruits (almonds, cashews, pistachios) and roast for 2 minutes. Once done take it out and keep it aside.
• In a same pan add ½ cup rajgira flour and roast on low flame, stirring continuously until it turns aromatic and slightly golden brown.
• Now add hot milk to the roasted flour, stirring continuously to avoid lumps.
• Let the mixture thickens as the flour absorbs the liquid.
• Once the liquid is fully absorbed, add ¼ cup sugar and mix well.
• Stir continuously until the sugar dissolves and the mixture starts to release ghee.
• Add cardmom powder and roasted dryfruits. Mix everything well.
• Serve hot or warm.

Notes :-

• Adjust sweetness as per your taste.
• You can add jaggery instead of sugar for a healthier version.
• Milk gives a creamier texture and richer taste. However you can replace milk with water.
• Always add warm milk or water to the roasted flour. Cold liquid may cause lumps in the halwa, making it difficult to achieve a smooth texture.
• Add warm milk or water in batches and stir continuously to avoid lump formation and to ensure even cooking.
• Roasted dry fruits like almonds, cashews, and pistachios not only add a nice crunch but also enhance the overall richness of the dish.