on Aug 11, 2021, Updated Mar 18, 2024
About Rajgira Sheera
Farali Rajgira Sheera (Rajgira Halwa, Rajgara No Sheero) is an Indian pudding-like dessert made using Rajgira flour (Amaranth flour). It is a delicious Indian gluten-free dessert that can be served for festivals like Diwali, Ganesh Chaturthi, Holi, etc, special occasions, or Vrat days (Hindu fasting) like Navratri, Shivratri, Ekadashi, etc. It is also a great dessert option if you are allergic to gluten. Rajgira halwa is gooey with a melt-in-your-mouth texture and it comes together in under 25 minutes using simple ingredients. The process to make this rajgira atta ka halwa is exactly the same as that of making atta halwa but instead of wheat flour, rajgira flour is used. My recipe serves 6 people but you can easily double or triple the recipe if making it for a crowd. Do not cut on the amount of ghee; otherwise, the texture and taste of the Rajgira Sheera will not be the same. Do try my other easy halwa recipes, like
Lauki Halwa Carrot Halwa Atta Halwa Moong Dal Halwa Sooji Halwa Besan Halwa
Here are some more recipes that you can make for vrat
Sabudana Kheer Kuttu Ke Pakore Shengdana Amti Bhagar
Ingredients
You will get all the ingredients to make Rajgira halwa recipe in any Indian grocery store or online. Rajgira – Rajgira is the main ingredient of this rajgira sheera recipe. It is also known as Ramdana in North India and Amaranth in English. It is a gluten-free grain and a good calcium, protein, and amino acid source. Amaranth is rich in iron, magnesium, and vitamins A, B, and C. You can replace it with kuttu flour (buckwheat flour) or singhara atta (water chestnut flour) for a change. Ghee – Cook rajgira sheera only in ghee (clarified butter). Oil doesn’t work in this recipe. Do not cut down on the quantity of ghee for best results. Others – You will also need milk, granulated sugar, and cardamom powder. I generally use light brown organic sugar in my kitchen, but you can use any sugar that is easily available to you. Garnish the halwa with chopped nuts like almonds, cashew nuts, and pistachios for a lovely crunch.
How To Make Rajgira Sheera
Heat ½ cup ghee in a pan over medium flame. Once the ghee is hot, add ¾ cup of rajgira flour to the pan and mix it well with the ghee using a ladle. Make sure there are no lumps. Roast the atta until it turns golden brown and a nutty aroma starts (10-12 minutes). Keep stirring frequently while roasting to avoid the atta burning at the pan’s bottom. Note – Do not roast the atta on high heat. The best taste of the halwa comes when it is slow-roasted. Once the flour is golden brown, add 1 cup of warm milk to the pan and cook until all the milk is soaked by the flour (1-2 minutes). Keep stirring continuously to avoid the formation of lumps. Note – At this point, the color of halwa will become very light. But don’t worry; it will darken once the sugar is added to it. Add ½ cup sugar ( I used light brown sugar but you can add any) and 1 teaspoon cardamom powder and cook until halwa turns dark brown and the ghee separates from the sides (3-4 minutes). Keep stirring continuously while cooking. Garnish with 2 tablespoon of mixed almonds and pistachio slivers, and dried rose petals. Serve hot or at room temperature. Tip – Once the rajgira sheera is cooked, a lot of ghee is separated on the sides of the pan. You can collect it and use it to make other sweets.
Storage Suggestions
Rajgira sheera can be stored in an airtight container in the refrigerator for up to 5 days. Reheat it in a microwave or a pan and serve hot. Do not overheat; otherwise, it will become chewy.
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