Farali Rajgira Sukhdi
Prep time
Cook time
Total time
Farali Rajgira Sukhdi is a delightful and nutritious sweet treat made especially during fasting days, like Navratri and Ekadashi, when traditional grains and flours are avoided. This sukhdi is made with rajgira (amaranth) flour, which is known for its high protein and calcium content. It’s combined with ghee and jaggery, which not only add a rich flavor but also boost its nutritional value. The warm, nutty aroma of roasted rajgira flour mingles with the sweetness of jaggery, making this dessert incredibly comforting and satisfying.
Author: Binjal Pandya
Recipe type: Dessert
Cuisine: Indian
Serves: 10-12
Ingredients
- 2 cup Rajgira Flour
- 1 Cup Ghee
- 1-2 tbsp Milk
- 1 Cup Grated Jaggery
- ¼ tsp Cardamom Powder
- 1-2 tsp Slivered Almond-Pistachios
Instructions
- Grease or brush a plate with a few drops of ghee and set aside.
- In a pan, heat ghee. Once melted, add rajgira flour and roast over medium flame until it turns golden and aromatic. The mixture will become slightly foamy and have a light texture when perfectly roasted.
- Lower the flame, then add milk. The mixture will bubble immediately, so stir for a few seconds until it settles down a bit.
- Add cardamom powder and grated jaggery, then switch off the flame. Mix well until the jaggery melts completely.
- Quickly spread the mixture onto the greased plate. Sprinkle slivered nuts and dried rose petals over it.
- Let the mixture cool slightly, then cut it into square or diamond shapes. Allow it to cool completely before storing.
- Separate the pieces and store them in an airtight container. Enjoy!
Notes
Always roast the mixture over a low to medium flame to avoid burning.
You can skip adding milk if you prefer. Adding milk before the jaggery helps lower the mixture's temperature, ensuring the sukhdi won’t be chewy.
After adding the jaggery, mix quickly to prevent the jaggery from hardening and forming lumps.
Feel free to skip the slivered nuts and dried rose petals if desired.
If you prefer a softer texture, use slightly more ghee during roasting.
To add a nutty flavor, consider adding a tablespoon of almond or cashew powder while roasting the rajgira flour.
Ensure the jaggery is finely grated for quick melting and smooth mixing.
You can skip adding milk if you prefer. Adding milk before the jaggery helps lower the mixture's temperature, ensuring the sukhdi won’t be chewy.
After adding the jaggery, mix quickly to prevent the jaggery from hardening and forming lumps.
Feel free to skip the slivered nuts and dried rose petals if desired.
If you prefer a softer texture, use slightly more ghee during roasting.
To add a nutty flavor, consider adding a tablespoon of almond or cashew powder while roasting the rajgira flour.
Ensure the jaggery is finely grated for quick melting and smooth mixing.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/farali-rajgira-sukhdi/