RAJGIRA SHEERA | HALWA | AMARANTH FLOUR HALWA
Rajgira Sheera | Halwa is a gluten free, delicious Indian sweet dish that is prepared from amaranth flour, ghee, sugar and milk. Mostly prepared during fasting days like Ekadashi, Navratri, Shravan, Ram Navmi, etc, it is an easy recipe.
½ cup rajgira rajagro or amaranth flour 1-1¼ cup milk full fat ⅓ cup brown sugar or powdered jaggery 2 tbsp white sugar ½ tsp fennel seeds ⅛ tsp saffron about a pinch ¼ tsp ginger powder ½ tsp cardamom powder 2 tbsp almond and pistachio slices 4 tbsp ghee, clarified butter solid part
Add milk in a pan and bring it to a boil. Add saffron to it and keep it on the side till required. Heat the ghee in a pan over low heat. Allow it to melt and become a bit hot. Add fennel seeds. As soon as they begin to sizzle, add the flour. Roast the flour, stirring all the time, till it becomes dark brown. The flour should roast and not burn so make sure the heat is low. At first the mixture will appear dry but once the flour gets roasted properly, the mixture will become a bit liquidy. Add the milk while stirring the flour. Be careful as a lot of steam will be generated and the mixture will bubble too. Keep on stirring till the sheera becomes thick. Add the brown and white sugar or jaggery. Mix till it melts. The sheera or halwa will come away from the sides of the pan when it is ready.
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.