Farali Rajgira Atta Sheera (Rajgira Halwa, Rajgara No Sheero, Amaranth Flour Halwa)) is an Indian dessert made using Rajgira (Amaranth) flour. It is perfect to make for vrat (Hindu fasting days), festivals, or special occasions (gluten-free, vegetarian).
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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
Here are some more recipes that you can make for vrat
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 is a good source of calcium, protein, and amino acids. Amaranth is rich in iron, magnesium, and vitamins A, B, and C too.
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 in color and a nutty aroma starts to come (10-12 minutes).
Keep stirring frequently while roasting to avoid the atta from burning at the bottom of the pan.
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 in color, 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 in color and the ghee starts to separate from the sides (3-4 minutes).
Keep stirring continuously while cooking.
Garnish with 2 tablespoon of mixed almonds and pistachios slivers and dried rose petals.
Serve hot or at room temperature.
Tip – Once the rajgira sheera is cooked, there is a lot of ghee that is separated on the sides of the pan. You can collect it and use it to make other sweets.
Frequently Asked Questions
To make it with jaggery, replace sugar with powdered jaggery. Keep the remaining recipe the same.
Yes, you can replace milk with water and keep the remaining recipe the same.
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 in a pan and serve hot. Do not overheat otherwise it will become chewy.
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Recipe Card
Farali Rajgira Atta Sheera Recipe (Amaranth Flour Halwa)
Ingredients
- ½ cup ghee
- ¾ cup rajgira atta (amaranth flour)
- 1 cup warm milk
- ½ cup granulated sugar
- 1 teaspoon cardamom powder
- 2 tablespoons almonds and pistachios slivers (for garnishing)
Instructions
- Heat ghee in a pan over medium heat.
- Once the ghee is hot, add 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 in color and a nutty aroma starts to come (10-12 minutes).
- Keep stirring frequently while roasting to avoid the atta from burning at the bottom of the pan.
- Note – Do not roast the flour on high heat. The best taste of the halwa comes when it is slow roasted.
- Once the flour is golden brown in color, add 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 sugar and cardamom powder and cook until halwa turns dark brown in color and the ghee starts to separate from the sides (3-4 minutes).
- Keep stirring continuously while cooking.
- Garnish with almonds and pistachios slivers and dried rose petals. Serve hot or at room temperature.
- Tip – Once the halwa is cooked, there is a lot of ghee that is separated on the sides of the pan. You can collect it and use it to make other sweets.
Binita
I haven’t made this but I have read your method and instructions… finally someone has shown the correct and traditional way of making sheets/halwa. Thank you!!
Neha Mathur
Thanks
Padmini
Hi made this today! It was yummy and the recipe is
so easy to follow. Thank you so much!!!
Neha Mathur
happy to hear 🙂