Rajgira sheera is an amaranth halwa that is good for Indian Hindu fasting days. It is vegetarian, vegan, and and Indian gluten-free dessert.
It’s a sweet dish popular in North India. This is a very easy recipe. You’ll have this farali rajgira atta sheera, a delicious dessert ready in no time.
This version is healthier than most rajgira sheera recipes that use a lot of ghee in which the sheera is swimming in ghee. My mom made this version and I much prefer it to use extra ghee, however, you can add more if that’s what you prefer.
This recipe is for people looking for a healthier-than-usual ragira sheera recipe with jaggery. It still tastes good and provides an alternative take on the traditional ghee-laden recipe.
Perfect for upvas or vrat days such as Ekadashi, Navratri, Mahashivratri, and other religious days of fasting or even as a gluten-free Indian dessert for Ganesh Chaturthi, Diwali or other festivals.
Other fasting-friendly dishes include Sabudana Vada, Sukhi Bhaji, Sabudana Khichdi, Moraiyo Khichdi, Sabudana Kheer, and Khajur Burfi.
The main ingredient of this dish is amaranth, making it suitable for gluten-free diet.
Why you will love this recipe
Simple ingredients | Wholesome ingredients with nutrient-packed avocado
Quick to prepare |Ready in just 15 minutes of cook time needed for everyday meals
Vegetarian, vegan, and gluten-free |Vegan option available
Below are ingredient notes. Full ingredients and directions are in the printable recipe card at the end of the post.
Rajgira: Amaranth flour is the main ingredient. It is a gluten-free grain. You can substitute kuttu flour or singhara atta (water chestnut flour).
Sugar: I have used white sugar. You can also use brown sugar or jaggery powder.
Milk: Whole dairy milk is used for this recipe. You can use a vegan milk alternative to make this a vegan halwa
Nuts: Cashew nuts, pistachios, and almonds are all great options. Use one or a mix. I prefer a mix for more flavor.
Other dry fruits can also be added.
Garnish with rose petals for a pretty dessert of rajgira atta ka halwa
Preparation for amaranth flour halwa
Chop nuts roughly.
Melt ghee in a pot on medium heat.
Next, add amaranth flour to ghee and roast the flour. It will take 3-4 minutes. You will notice a fragrant, nutty aroma and the color deepen in color a bit.
Add milk. Mix and let cook another 5-6 minutes.
Sheera will thicken and begin to pull away from sides of the pan.
Then, add sugar and mix well.
Last, add crushed nuts and cardamom powder. Let it thicken a little and serve warm.
Toasting the Amaranth Flour
Look for cues when toasting the flour. It should be toasted well.
- Nutty aroma
- Deepening of color from light brown to darker brown
- Lighter in weight as it absorbs ghee (easier to move around the pot)
This rajgira atta halwa can be stored in an airtight container in the fridge for a few days.
Like Carrot Halwa, It tastes best warm so reheat it if you don’t eat it all right away. Don’t heat for too long else it may turn chewy!
Have you tried this delicious dish, rajgira ka halwa? If so, I would greatly appreciate it if you could take a moment to leave a comment and rate it with stars. It would mean a lot to me to hear how it turned out. If you’re on Instagram, feel free to tag me so I can see your creation. Thank you for your support!
- 1 pan I used non-stick
- 2 tbsp ghee Can add 1-2 more tbsp if you would like
- ¾ cup amaranth flour rajgira flour, 115g
- ½ cup milk
- ⅓ cup sugar 70g
- 1 tsp cardamom powder
- ¼ cup nuts 40g
- Melt ghee in a pot on medium heat.
- Next, add amaranth flour to ghee and roast the flour. It will take 3-4 minutes. You will notice a fragrant, nutty smell and the color deepen in color a bit.
- Add milk. Mix and let cook another 5-6 minutes.
- Sheera will thicken and begin to pull away from sides of the pan.
- Then, add sugar and mix well.
- Last, add crushed nuts and cardamom powder. Let it thicken a little and serve warm.