Looking for a gluten-free halwa recipe? This Rajgiro or Rajagaro Sheero is made especially during vrat or fasting season using amaranth flour. We have added some special ingredients to give this halwa a royal twist.

Rajgira Halwa/Siro

Rajgira sheera is a popular Indian sweet mostly prepared during the festive season and the month of Shravan. It is made with amaranth flour, sugar and milk. 

It is:


✔️Can easily be made vegan (see below)

✔️Great for Hindu fasting season

✔️ Easy and quick recipe

Want to know more fasting or farali recipes? Check out our Must Try Vrat Ka Khana post ASAP.

Difference between Rajgiro Halwa and Aate Ka Halwa

Although both halwa look the same in colour and texture both are quite different from one another and are served on different occasions

Aate ka halwa is not permitted during fasting, it takes longer to roast and does not stick in the mouth where Rajgiro halwa is a little gooey and sticks in the mouth and in flavour it is nutty.

serving suggestion for rajgiro halwa


Rajgiro flour - aka rajagaro no lot or amaranth flour. 

Milk - use whole milk

Ghee - we use homemade desi ghee

Sugar - use white granulated sugar

Mawa/Khoya - we used homemade mawa

Finely chopped medjool dates - these give the halwa such a gorgeous caramel flavour. Definitely add them to your halwa if you have them

Desiccated Coconut 

Cardamom and nutmeg Powder

Vegan Rajigiro Halwa

See our vegan rajgiro halwa that is dairy-free and super delicious! 

Tips for the best Rajgiro Halwa

  • Roast the amaranth flour in ghee until it is fragrant - raw flour will leave you with halwa that does not taste good and an incorrect texture
  • When roasting the amaranth flour, you will see that the mixture starts to become loose as it cooks - this is the sign that you can then add the milk.
  • Do not let the flour burn - keep a watch on the heat

How to serve Rajgiro Siro

You can either eat this siro either warm or cold. 

I think it tastes better warm because you can really savour the richness and sweetness of the halwa. 

You can garnish with edible flowers such as rose petals or jasmine

What to serve with Rajgiro Halwa?

In our house, we serve this halwa in vrat thali which consists of Farali RataluFarali Palak PuriPeanut Potato Kadhi and Samo Khichdi

Sometimes we make for breakfast as a treat on a normal day.


This halwa keeps for 2/3 days. Once cooled, store in an airtight container (to keep the odour out) in the fridge.

Eat cold or reheat.


Follow this step by step method to make this halwa, check the recipe card below for exact measurements and method.

1. Heat ghee in a heavy-based frying pan or kadai.

2. Add flour and saute on low heat.

3. Keep stirring and roasting the flour until light brown (it will take 7-8 minutes).

4. Add desiccated coconut and mix, roast another 1-2 minutes.

5. Now add milk and cook the halwa until milk dries up, then add sugar and cook.

6. Once the sugar water dries up, add khoya, dates, cardamom and nutmeg powder and nuts, mix well.

Serve warm.

Other Rajgira/Rajgro or Amaranth flour recipes

1. Eggless Amaranth Pancake

2. Farali Rajgiro Magas

3. Rajgro Til Vada

4. Dudhi Na Farali Muthiya

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Rajgira halwa, rajgro siro, indian amaranth pudding
Indian Gujarati
Rajgara No Siro | Rajgira Ka Halwa | Rajagara No Shiro | Farali Rajgara No Sheerohttps://www.youtube.com/watch?v=QaMUdu18dwgRajgara or Rajgira no Siro is a delicious and easy Indian dessert that is ideal for vrat or fasting period such as Navratri, Mahashivratri or Ekadashi.https://www.youtube.com/watch?v=QaMUdu18dwg2020-07-15
Yield: 4-6 servings
Author: Hayley Dhanecha


A delicious and rich gluten-free dessert recipe served for the fasting season of Navratri, Shravan Maas or Ekadashi.
Prep time: 5 MinCook time: 15 MinTotal time: 20 Min


1 cup = 250ml


  1. In a heavy bottom pan or kadhai add ghee and roast rajgira flour and saute on very low heat.
  2. Saute flour continuously and keep a close watch it might get burnt.
  3. Flour colour should get more brown, it will take between 6-7 minutes.
  4. Add coconut and roast the flour for 2-3 minutes more.
  5. Now add milk and keep stirring, so no more lumps can be formed.
  6. As the mixture gets drier add sugar and again keep stirring the halwa.
  7. Once halwa gets thicker add khoya, date and figs pieces. 
  8. Combine well, then add cardamom and nutmeg powder.
  9. Mix well, switch off the heat.
  10. Serve in a serving bowl, garnish it with almonds, pistachio nuts and edible flower petals.


This halwa can be made without khoya, dates and figs too. Don't want to add milk? add hot water instead. Along with Amaranth flour, you can add Chestnut (Singhara) flour as well. Khoya or Mawa can be avoided if you don't want rich halwa.



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The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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Created using The Recipes Generator

Note- this post was originally created on 8th of September 2015, since I have updated this post with new images and content. 


  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 :-)

  8. A gluten free halwa for fasting. Indeed a win win situation for the one looking for sweet but healthy treat during fasting. Would love to try it using jaggery.

  9. This dessert is new to me. But this looks and sounds amazing! Love to try this recipe for next festival :)

  10. Totally drooling at that bowl of halwa... so well made and looks melt in the mouth!

  11. This gluten free rajgira halwa is tempting me...festive season has come and this is the best sweet option for this festive season

  12. The halwa looks absolutely scrumptious and so perfect for the month of Shravan with all the fasts and festivals!

  13. Again, you are unbeatable dear in cooking as well as presentation! This halwa literally is popping out of my screen and screaming for me to make some here too! Unfortunately, I do not have amaranth flour! But will try this deliciousness very soon! Super awesome dish and click as usual dear!

  14. I can't take my eyes of the pictures! This recipe came just in perfect time as all the Indian festivals are about to begin. I have to get some amaranth flour to give this recipe a try soon.

  15. These are such treasured recipes which has been there from time immemorial. Loved that the recipe is presented with such traditional authenticity.

  16. This is my favorite siro I just love it. I love how you've added khoya and dates which I normally don't. Its been ages since I've enjoyed this delicious looking sweet dish. Your clicks are making me crave for rajgiro siro.

  17. The rajgiro siro halwa looks absolutely scrumptious. I haven't heard this before but looking forward to try this soon.

  18. I love such traditional recipes from different cuisines...festive season has come and this is the best time to try my hands on this when I get some amaranth flour! As usual you gorgeous clicks are making me drool!!

  19. Absolutely stunning pictures as usual and rajgiro halwa looks so tempting with lot of nuts. Thanks for sharing traditional recipe

  20. I love making this rajgira halwa whenever i ma fasting for nine days of navratri. Such a delicious and inviting halwa this is. I am in love with your beautiful pictures and styling too.


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