Rajgira sheera - a super delicious Indian gluten-free dessert made from Amaranth flour. All the ingredients used in making this rajgira halwa are suitable for Hindu fasting (vrat). So enjoy this dessert during your upvas.
❤️About This Recipe
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.
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 during my childhood days. This was my favorite dish in those days. In Gujarati, it is known as rajgara no sheero.
🧾Ingredients
Here is the pic of the ingredients you’ll need to make this rajgira sheera. You’ll need only 6 ingredients and 20 minutes. 4 of them (rajgira atta, ghee, sugar and milk) are the main ingredients to make halwa while the rest 2 (cardamom, almonds) are used for flavoring and garnishing.
👩🍳Step By Step Photo 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-low heat.
3) Once hot add rajgira atta. keep cooking with constantly stirring with a 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.
5) Once the flour is roasted, add the warm milk-sugar mixture. Be Careful it will be bubbly and it may splutter.
6) Immediately mix well using a 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. Mix well and serve.
💭Expert Tips
Roasting the flour really well is the key to make good tasting rajgira halwa. So take your time and roast really well on medium-low heat.
There are few signs that you know flour is roasted well
- you get the nutty aroma.
- it gets slightly loose and you will feel light while you're stirring it compared to the beginning.
- ghee starts to ooze out slightly from the sides.
🥣 Storage & Re-heating
- Leftovers can be stored in an airtight container in the refrigerator for up to a week.
- This tastes best when served warm, so always re-heat before serving leftovers. For that, remove the required amount in a bowl and reheat in the microwave for a few seconds only.
- Make sure not to over-heat otherwise, the halwa becomes chewy.
Check Out Other Halwa Recipes For Fasting (Vrat)
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Rajgira Sheera (Halwa)
Ingredients
- 4 tablespoons Ghee (Clarified butter)
- ½ cup Rajgira ka atta (Amaranth flour)
- 1 ¼ cups Milk
- ⅓ cup White granulated sugar
- ¼ teaspoon Green cardamom seeds powder
- 1 tablespoon Almonds or cashews, chopped
Instructions
- 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.
- Heat the ghee in a pan on medium-low heat.
- Once hot add rajgira atta. keep cooking with constantly stirring with a spatula. Also, keep an eye on the milk as well.
- Roast the rajgira till you get the toasted, nutty aroma of the flour. It gets slightly brown in color.
- Once the flour is roasted, add the warm milk-sugar mixture. Be Careful it will be bubbly and it may splutter. Immediately mix well using a spatula.
- 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
- Lastly, add cardamom powder and chopped nuts. Mix well and serve.
Notes
- Roasting the flour really well is the key to make good tasting rajgira halwa. So take your time and roast really well on medium-low heat.
- There are few signs that you know flour is roasted well
- You get the nutty aroma.
- It gets slightly loose and you will feel light while you're stirring it compared to the beginning.
- Ghee starts to ooze out slightly from the sides.
When I tried this recipe, the milk turned out to be too much and sugar was too less.
If you like more sweet then you can add more sugar.
If you continue cooking for few minutes, milk will get absorbed by the flour
Excellent and easy
halwa,thank you so much
Glad you liked
Thank you Kanan. I love this Sheero. My mom used to cook for us during EKADASHI Upvas. We used to love it. Today i get to know that it is Amarnath family. Now we appreciate the benefits of the indian cooking.
Thanks again.
yes, our ancient cooking traditions are healthy and beneficial.
I think the milk proportion is way off. Not sure if you used the actual US cup measurements. But it was just too much for the recipe.
I have checked my notes, The measurements are correct.
US measuring cups are used (1 cup = 240 ml)
awesome recipe! tried it today and it was really easy thanks to your steps. thank you
happy to know that it came out good.
Thank you for the review.
Just one work thank you so much and an awesome easy recipe! Thanks a ton!
you're welcome