Rajgira Sheera Or Rajgira Halwa is a beloved dessert from north India cuisine that is often prepared during fasts and festivals. Rajgira, also known as amaranth, is a gluten-free ancient grain that is considered an allowed ingredient when fasting in Hindu customs. It is traditionally used to make nutritious flatbreads/puris and also sweet dishes like this halwa. Amaranth has a sweet, nutty flavor and is high in protein, minerals, and antioxidants.
The preparation of Rajgira No Sheero involves first roasting the rajgira flour in ghee, which enhances its naturally nutty taste. Milk and sugar are then added to create a smooth, creamy halwa texture. A variety of aromatics can also be used to add flavor like cardamom powder, saffron, ginger, or nutmeg. Some recipes call for additional ghee or nuts to enrich the halwa. Customization options include using non-dairy milk, coconut sugar, or jaggery instead of cane sugar. The halwa can be decorated with chopped nuts, edible silver foil, and dried rose petals. This satisfying and saccharine dessert is the perfect finish to a fasting meal. Rajgira halwa is traditionally eaten during Hindu fasting festivals like Navratri, Ekadashi, Janmashtami, and Mahashivratri when followers abstain from certain grains. It provides energy and nutrition along with a sweet treat.
Ingredients
• 1 cup Rajgira Flour/Amaranth Flour
• ½ cup Ghee
• 2 Cup Milk
• 1 Cup Brown Sugar
• 1-2 tbsp Manuka/Raisin
• ¼ tsp Cardamom Powder
• 1-2 tbsp Chopped Almond & Pistachios
• 1 tsp Dried Rose Petals(opt.)
• 1 tbsp Sliced Nuts For Garnishing
Method:
1. Heat ghee in a large pan. Add flour and roast it with a spatula until golden brown and aromatic, over low flame. You will notice the nutty smell and light texture once it is cooked perfectly.
2. Add 1-2 tbsp of extra ghee if needed while roasting. The mixture should be slightly smooth.
3. Now add milk and mix. Fold the mixture until it becomes non-sticky.
4. Once all the milk has evaporated, add sugar and raisins. Then, fold the mixture, stirring continuously, and cook it until the mixture starts leaving ghee in the pan.
5. Add cardamom and chopped nuts, and mix. Garnish with sliced nuts and dried rose petals and serve.
Tips:
• Add a few more tablespoons of ghee if the mixture is still dry and difficult to stir or roast.
• You can use regular sugar or jaggery powder instead of brown sugar.
• Skip the nuts if you are allergic to them.
• You can use water instead of milk.
- 1 cup Rajgira Flour/Amaranth Flour
- ½ cup Ghee
- 2 Cup Milk
- 1 Cup Brown Sugar
- 1-2 tbsp Manuka/Raisin
- ¼ tsp Cardamom Powder
- 1-2 tbsp Chopped Almond & Pistachios
- 1 tsp Dried Rose Petals(opt.)
- 1 tbsp Sliced Nuts For Garnishing
- Heat ghee in a large pan. Add flour and roast it with a spatula until golden brown and aromatic, over low flame. You will notice the nutty smell and light texture once it is cooked perfectly.
- Add 1-2 tbsp of extra ghee if needed while roasting. The mixture should be slightly smooth.
- Now add milk and mix. Fold the mixture until it becomes non-sticky.
- Once all the milk has evaporated, add sugar and raisins. Then, fold the mixture, stirring continuously, and cook it until the mixture starts leaving ghee in the pan.
- Add cardamom and chopped nuts, and mix. Garnish with sliced nuts and dried rose petals and serve.
You can use regular sugar or jaggery powder instead of brown sugar.
Skip the nuts if you are allergic to them.
You can use water instead of milk.
