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.
The recipe for Farali Rajgira Sukhdi is quite simple and requires just a few ingredients. First, rajgira flour is roasted in ghee until it turns golden and releases a pleasant aroma. Then, melted jaggery is added, and the mixture is stirred until it blends smoothly. This sticky, fragrant mixture is then poured into a greased tray and left to cool slightly before being cut into squares or diamond-shaped pieces. Some like to add cardamom powder or chopped nuts to the mix for added flavor and texture, but it’s delicious even in its basic form. Not only is this sukhdi gluten-free, but it’s also packed with wholesome ingredients that provide long-lasting energy, making it ideal for fasting.
Rajgira Sukhdi is also incredibly versatile. While it’s enjoyed during fasting days, it can also be a wholesome treat for any time of the year. It stores well at room temperature, making it a convenient snack for busy days or a quick energy boost before workouts. It’s simple ingredients and straightforward preparation make it accessible even for those new to Indian cooking. Whether enjoyed as a fasting delicacy or a nutritious snack, Farali Rajgira Sukhdi is a wonderful way to incorporate traditional ingredients into your diet while enjoying the familiar flavors of Indian sweets.
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
Method
1. Grease or brush a plate with a few drops of ghee and set aside.
2. 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.
3. Lower the flame, then add milk. The mixture will bubble immediately, so stir for a few seconds until it settles down a bit.
4. Add cardamom powder and grated jaggery, then switch off the flame. Mix well until the jaggery melts completely.
5. Quickly spread the mixture onto the greased plate. Sprinkle slivered nuts and dried rose petals over it.
6. Let the mixture cool slightly, then cut it into square or diamond shapes. Allow it to cool completely before storing.
7. Separate the pieces and store them in an airtight container. Enjoy!
Tips
• 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.
- 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
- 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!
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.
