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.
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.
Nice to know that sheera came out good and you liked it, Thanks for the feedback Uma
i lke the recipe dont know ragiri flour where to get the flour
Hi Rajgira flour is known as Amaranth flour in English. I got mine from Indian grocery store here in USA.
THANK U VERY MCH
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.
Amazing amazing. Looks so appetizing , will try this for dasami & let u know. Can we add any other grain like jowar or bajra or ragi to this? Just trying for a multigrain sheera.
Thanks..
I have never heard and tasted mix grain flour halwa. But you can make halwa from buckwheat flour (Kuttu ka atta or Shingare ka atta) and procedure will be same.