Rajgira sheera recipe (Rajgira halwa)

रेसिपी को हिन्दी में पढ़े

rajgira sheera recipe or rajgira halwa – a sweet dish made from amaranth flour, sugar and milk. It is flavored with cardamom powder and garnished with chopped almonds. Amaranth flour can be consumed during vrat or Hindu fasting, so this dessert.

The rajgira atta aka amaranth flour is the gluten free flour. If you are gluten allergic then this dessert recipe is for you.

The texture of the halwa is slightly gooey. It will stick to the spoon and bowl. But when you eat it, you won’t feel that gooey texture at all in your mouth. The perfect amount of ghee vs flour makes the halwa smooth and less gooey. So don’t cut down the amount of ghee here.

As Navratri is going on right now. Many people keep the fast on these nine days for matarani. So here I am with the fasting dessert recipe. Today I am sharing rajgira halwa recipe.

While you are fasting, you feel low in energy. So that time, make this rajgira sheera and eat a small bowl of it. You will feel full and energized because of the ghee in it.

This is my mom’s recipe. She used to make it for me while i was keeping the gauri vrat fast in my childhood days. This was my favorite dish those days. In Gujarati it is known as rajgara no sheero.

It is recommened to eat this rajgira halwa warm. You can have the chilled one but the warm tastes best. If serving it later or having the leftover next day, you can warm this up in microwave.

Check out other halwa recipes for vrat
Sweet potato halwa // Pumpkin halwa // Almond halwa // Singhare ke atte ka halwa


How to make rajgira halwa recipe (Step by Step Photos):


or Jump to Recipe

1) Take milk and sugar in a saucepan, Turn the heat on medium and just warm it up. No need to boil. Alternately you can warm up the milk-sugar mixture in the microwave as well.

2) Heat the ghee in a pan on medium heat.

3) Once hot add rajgira atta. keep cooking with constantly stirring with spatula. Also keep an eye on the milk as well.

4) Roast the rajgira till you get the toasted, nutty aroma of the flour. It gets slightly brown in color. It will take about 4-5 minutes. There are few signs that you know flour is roasted well – 1) you get the nutty aroma. 2) it gets slightly loose and you will feel light while you’re stirring it compared to the beginning. 3) ghee starts to ooze out slightly from the sides.

5) Once flour is roasted, add the warm milk-sugar mixture. Be Careful it will be bubbly and it may splutter.

6) Immediately mix well using spatula.

7) Continue cooking with stirring constantly till it gets thick, all the moisture is evaporated. And the ghee starts to ooze out from the sides. Also the sheera will leave the sides of the pan. Then turn off the stove.

8) Lastly add cardamom powder and chopped nuts.

9) Mix well.

10) It tastes best when served warm, so Let it cool down slightly then remove it to a serving bowl.

Serving suggestion: During the fasting day (vrat or upvaas), have a small bowl of sheera, you will feel full for few hours.


5 from 1 vote
Print

Rajgira sheera recipe (rajgira halwa recipe for fasting, vrat)

US measuring cups are used (1 cup = 240 ml)
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Yield 2 servings
Author Kanan

Ingredients (1 cup = 240 ml)

  • 4 tablespoons Ghee (Clarified butter)
  • ½ cup Rajgira ka atta (Amaranth flour)
  • 1 ¼ cups Milk
  • cup White granulated sugar
  • ¼ teaspoon Green cardamom seeds powder
  • 1 tablespoon Almonds or cashews, chopped

Instructions

  1. Take milk and sugar in a saucepan, Turn the heat on medium and just warm it up. No need to boil. Alternately you can warm up the milk-sugar mixture in the microwave as well.
  2. Heat the ghee in a pan on medium heat.
  3. Once hot add rajgira atta. keep cooking with constantly stirring with spatula. Also keep an eye on the milk as well.
  4. Roast the rajgira till you get the toasted, nutty aroma of the flour. It gets slightly brown in color. It will take about 4-5 minutes.
  5. Once flour is roasted, add the warm milk-sugar mixture. Be Careful it will be bubbly and it may splutter.
  6. Immediately mix well using spatula.
  7. Continue cooking with stirring constantly till it gets thick, all the moisture is evaporated. And the ghee starts to ooze out from the sides.
  8. Then turn off the stove.
  9. Lastly add cardamom powder and chopped nuts. Mix well.

View Comments (18)

  • Hi Kanan
    My luck I found rajgira flour & got it done yesterday. Well I doubled the qty 'coz first when I added ghee I thought it was way more for 1/2 cup flour so I doubled the flour , added 3/4 cup sugar, but I did a mistake on the milk. I added 2 cups & that became watery. Well I had to keep mixing for about an hr yet I did not get the same consistency as urs. The texture if this is gooey but the taste is not. It is AWESOME . I am really liking this 'coz though it looks sticky it came off very easily from a spoon & it didn't taste sticky too..sure ghee did the magic there.
    Thanks for this & sure next time I will try to get the same consistency as urs by being careful with the milk.

    Thank you
    Sandhya

    • You got it right ghee does its magic here. when you add flour to ghee it looks way more ghee than flour. BUT when flour cooks with milk and sugar, flour will get almost double in size. that time ghee quantity looks perfect.
      And yes its texture is little bit gooey. but if you use perfect amount of ghee it will become less gooey and sticky. ghee will make sheera smooth, rich and shiny.

    • Hi Rajgira flour is known as Amaranth flour in English. I got mine from Indian grocery store here in USA.

  • I followed the recipe and came out really well.. I couldn't stop eating.Thanks for sharing.
    To make it more healthier I add a 3TbSp of barley flour as well.I came out tasty.