Tuesday, 8 September 2015

Rajgira-Rajgro Panchratna Sheero / Seero / Halwa - Amaranth flour Pudding #vratkakhana #upwaskakhana #amaranthflour

Rajgira Seera is one of the most popular dessert in Gujarat during festive season and in Month of Shravana when many of the fasting festival lines up for you. It is made of Rajgira ( Amaranth) flour , sugar and milk and takes not more than 10-12 minutes to prepare.

Also at my parents home in India too the ONLY dessert mum used to prepare, it was Rajgro Panchratna Seero, however her style and method was same as everyone , just her ingredients list little bit more rich thus her seero was always very rich and heavy but soooooooooooo delicious ! 

So how come my MUM was making this seera so rich? obviously nation's favourite Khoya or Mawa. Mum and her Parents family has lot of influence of Rajasthani (Marwadi) cooking, so they always elaborate their cooking by adding Khoya. Also she used to add some date and fig pieces and coconut. By adding khoya in the seera it does not stick in your mouth as khoya helps to swallow more easily.

Rich and delicious Rajgira Panchratna Seero can be eaten warm or cold, I prefer warm. I prepared on Janmashtami day and I added one more ingredient - Edible Jasmine flower petals, didn't make any huge difference on the flavour or taste but I felt good :)

Along with Amaranth flour you can add Chestnut (Singhara) flour as well.
Khoya or Mawa can be avoid if you don't want rich halwa.

print recipe

Rajgira Seera/Halwa
Rich and delicious Amaranth flour pudding for fasting or Vrat.

  • 1 cup Rajgira flour
  • 3/4 cup Ghee
  • 1/4 cup Khoya or Mawa
  • 1/2 cup Sugar
  • 250 ml Milk
  • 2 tbsp. optional Finely chopped pieces of dates and figs
  • 1/2 tsp. cardamom powder
  • 1/4 tsp. Nutmeg powder ( Jaiphal )
  • 2 tbsp. Finely chopped almonds and pistachio nuts and coconut flakes
  • 1 tbsp. Edible Jasmine petals
  • 2 tbsp. desiccated Coconut
In a heavy bottom pan or kadhai add ghee and roast rajgira flour and saute on a very low heat.
Saute flour continuously and keep a close watch it might get burnt. 
Flour colour should get more brown, it will take 10-12 minutes.
Add coconut and roast the flour for 2-3 minutes more.
Now add milk and keep stirring, so no more lumps can be formed.
As mixture gets drier add sugar and again keep stirring the halwa.
Once halwa gets thicker add khoya, date and figs  pieces.Combine well , then add cardamom and nutmeg powder.
Mix well, switch off the heat.Serve in a serving bowl, garnish it with almonds, pistachio nuts and edible flower petals.
Enjoy and Happy f(e)asting !
Prep time: Cook time: Total time: Yield: 4 people

Thank you for stopping by and reading this post :)


  1. Replies
    1. Indeed Shobha......:) I absolutely love it ! Thank you

  2. That sounds fantastic, I love Indian sweets.

  3. This looks amazing! I can just see that crunch it will bring!

  4. I love it when I find authentic Indian recipes, especially desserts! I am so excited to go hunt down these ingredients! It's always such a adventure for me to try new things :)

  5. This is just a beautiful Indian dessert! Sweet and healthy! And as always, I love the use of the spices!

  6. This is amazing! Rich and decadent. I'd love to have all the ingredients to make it.

  7. Delicious Sweet Recipe, Awesome presentation and clicks :-)


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