Rajgira Halwa (Rajgira Sheera, Rajgara No Sheero) is an Indian gluten-free dessert made using Rajgira (Amaranth) flour. It is perfect to make for vrat (Hindu fasting) days, festivals, or special occasions. Here is how to make it.
Here are some more recipes that you can make for vrat – Sabudana Kheer, Kuttu Ke Pakode, Shengdana Amti, and Bhagar.
Jump to:
About This Recipe
Rajgira Halwa (Rajgira Sheera, Rajgara no Sheero) is an Indian pudding-like dessert made using Rajgira flour.
It is a gluten-free sweet that can be served for festivals, special occasions, or Vrat (Hindu fasting) days.
Rajgira halwa is gooey with a melt-in-your-mouth texture and it comes together in under 25 minutes using simple ingredients.
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 to roast the flour otherwise, the texture and taste will not be the same.
Ingredients
You will get the ingredients in any Indian grocery store or online.
Rajgira – Rajgira 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. It is rich in iron, magnesium, and vitamins A, B, and C too.
Ghee – Cook this halwa only in ghee. 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, 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.
How To Make Rajgira Halwa
Heat ½ cup ghee in a pan over medium heat.
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 flour 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 flour 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 the flour 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 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.
Storage Suggestions
This halwa 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.
You Might Also Like
Recipe Card
Rajgira Halwa Recipe
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 flour 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 flour 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 the flour 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 2 tablespoon of mixed 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.
