Rajgira Sheera (Halwa)

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.

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📋 Recipe Card

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Rajgira Sheera (Halwa)

4.6 from 5 votes

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Rajgira sheera or Rajgira halwa - a sweet dish made from amaranth flour, sugar, and milk. It is flavored with cardamom powder and garnished with chopped almonds.

Author: Kanan

Course: Dessert

Cuisine: Indian

Calories: 414kcal

Servings 3

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients 

1x2x3x

• 4 tablespoons Ghee (Clarified butter)4 tablespoons Ghee (Clarified butter)
• ½ cup Rajgira ka atta (Amaranth flour)½ cup Rajgira ka atta (Amaranth flour)
• 1 ¼ cups Milk1 ¼ cups Milk
• ⅓ cup White granulated sugar⅓ cup White granulated sugar
• ¼ teaspoon Green cardamom seeds powder¼ teaspoon Green cardamom seeds powder
• 1 tablespoon Almonds or cashews, chopped1 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.

Nutrition

Calories: 414kcal | Carbohydrates: 41g | Protein: 7g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 61mg | Sodium: 48mg | Potassium: 158mg | Fiber: 2g | Sugar: 27g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 150mg | Iron: 2mg

*Nutrition information is a rough estimate for 1 serving

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