415. rajgira shiro/ halwa
Fasting is a way to discipline the body and mind. It will take me a while to discipline both. I usually start off the Ekadashi morning with a promise to myself that I will not indulge in all the goodies, but the foodie in me gets the better hold on my mind. By the time the day ends I probably have feasted more than usual. Well till I do a fast without much indulgence, I will strive to try and try till I succeed. In that respect my hubby dear is a much more disciplined person than I am. Discipline has to be constantly worked on and nothing should come in the way – excuses, weaknesses or the heart. The month for me begins with some sort of pact and a zeal to exercise at least 6 times in a week. I barely reach the 4th day and the pact is broken. Getting up early, legs are hurting, got too much work, etc etc. I know taking those little steps makes a resolution stronger, but why do I falter on the way? Does that make me a weak person? Why is it that once I take up a task, I see it through till the end but when it comes to my body I am weak?
Well, lets hope I become stronger by taking baby steps and improve my discipline. Till then I would like to share with you a recipe for rajgira (rajagro or amaranth flour) shiro or halwa. Amaranth is a gluten free, protein rich seed. The seeds are ground into flour and used in bread, cookies, cereals, pasta etc. The seeds can be popped and eaten. Rajgira flour is a common ingredient used to prepare Ekadashi or fasting food.
RAJGIRA SHIRO/ HALWA
½ cup rajgira (rajagro or amaranth) flour
1½ cup milk
⅓ cup sugar
½ tsp aniseeds (valiyari)
¼ tsp ginger powder
½ tsp cardamom powder
2 tbsp almond and pistachio slices
4 tbsp ghee (clarified butter)
- Put milk and sugar in a pan and heat the milk. Stir it occasionally till the sugar melts. Bring it to a boil.
- Heat the ghee in a pan over low heat.
- Add the flour and aniseeds. Stir constantly till it turns light brown in colour. This will take about 5 to 6 minutes. Initially, the flour may appear dry but as it gets cooked, it will become runny.
- Add the milk while stirring the flour.
- Keep on stirring till the sheera becomes thick. It is done when the mixture comes away from the sides of the pan and forms a big lump.
- Add the cardamom and ginger powders and mix well.
- Garnish with the nut slices or slivers and serve hot.
- Be careful when you add the hot milk to the flour mixture. Lot of steam will be released. Its best to pour the milk at the edge of the pan instead of the middle.
- I added ginger powder and aniseed to give this sheera a different taste. You can add only cardamom of you wish.
- Roast the flour over low heat.
- Don’t get tempted to add more ghee if the flour appears dry. Once it cooks, the flour mixture will become runny.
- I took 3 tbsp of the liquid part of the ghee and one of the solidified part.
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