Also known as Rajgira Sheera…Delectable and rich … this halwa is prepared with Rajgira Atta (Amaranth Flour), clarified butter, full-cream milk , loads of nuts usually sweetened with sugar… but since I am a big fan of Jaggery I have sweetened it with jaggery.
Preparation Time: 10 minutes
Cooking Time: 10 to 12 minutes
Ingredients and Quantity:
Rajgira Flour (Amaranth Flour) – 1 cup
Clarified Butter- ½ cup
Full-cream milk- 1 ½ cups
Jaggery, grated- ½ cup / more or less as desired
Green cardamom powder- 1/4th tsp.
Slivered nuts- ½ tbsp.
For the Garnish:
Dried and edible rose petals- 2 tsp.
Pistachio nuts, slivered- 1/4th tbsp..
Almonds, slivered- 1/4th tbsp.
In a heavy bottomed non-stick pan add clarified butter, now add the rajgira flour.
On a medium flame, roast the flour till the raw aroma from the flour disappears, also the flour starts turning reddish in colour.
Pour the hot milk, green cardamom powder, slivered nuts and stir until the milk is completely absorbed.
Now add the grated jaggery and stir till it melts and is well combined in the halwa and also the halwa obtains sheen.
Serve hot garnished with rose petals and slivered nuts.
- You may skip adding the full-cream milk and add Jaggery syrup prepared with grated jaggery and water.
- Strain the jaggery syrup through a muslin cloth and use.