This Rajgira halwa ( Farali rajgira aata sheera, Amaranth flour halwa, Rajgara no shiro) is made especially during vrat or fasting season. This gluten-free dessert prepared with rajgira (amaranth) flour, ghee, sugar and some special ingredients to give this halwa a royal twist

farali rajgira aata sheera or halwa in a metal bowl

Rajgira Halwa

Rajgira sheera (Amaranth flour halwa) 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:

Gluten-free

Can easily be made vegan or without milk (see below)

Great for Vrat (Hindu fasting season)

Easy and quick recipe

Want to see more fasting or farali recipes? Check out our Must Try Vrat Ka Khana or try this Singhare ka Halwa

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.

rajgira sheera served in a metal bowl with a spoon

Ingredients:

Rajgira flour - aka rajagara 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

Rajgira Halwa Without Milk

See our rajgira halwa without milk that is also 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 Ratalu, Farali Palak Puri, Peanut Potato Kadhi and Samo Khichdi

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

Can I make Rajgira Halwa with Jaggery?

Yes, you can. Instead of sugar use jaggery to make halwa with jaggery.

Storage

This halwa keeps for ⅔ days. Once cooled, store in an airtight container (to keep the odour out) in the fridge.

Eat cold or reheat.

Method

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.

1. Eggless Amaranth Pancake

2. Farali Rajgiro Magas

3. Rajgro Til Vada

4. Dudhi Na Farali Muthiya

RAJGIRA/RAJGRO HALWA /SHEERO/SIRO

Print Recipe Pin Recipe

A delicious and rich gluten-free dessert recipe served for the fasting season of Navratri, Shravan Maas or Ekadashi.

Course Desserts

Cuisine Indian Gujarati

Prep Time 5

Cook Time 15

Total Time 20

Servings

Author Hayley Dhanecha

Ingredients

US Customary - Metric

1 cup
Rajgira flour
¾ cup
Ghee
¼ cup Khoya or Mawa
½ cup
Sugar
400 ml
Milk
2 tbsp. optional
Finely chopped pieces of dates and figs
½ tsp.
cardamom powder
¼ tsp.
Nutmeg powder Jaiphal
2 tbsp.
Finely chopped almonds and pistachio nuts and coconut flakes
2 tbsp. desiccated Coconut

Instructions

In a heavy bottom pan or kadhai add ghee and roast rajgira flour and saute on very low heat.
Saute flour continuously and keep a close watch it might get burnt.
Flour colour should get more brown, it will take between 6-7 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 the 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.

Video

Notes

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.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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

More Farali/Vrat Recipes

31 Comments

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cookingwithsapana says:

30 July 2020 at 11:18 am

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.

Narmadha says:

26 July 2020 at 5:04 pm

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

Padma says:

24 July 2020 at 10:39 pm

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!!

Lathiya says:

24 July 2020 at 9:26 pm

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

Mayuri Patel says:

24 July 2020 at 1:43 pm

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.

1. jcookingodyssey says:
  
  24 July 2020 at 2:36 pm
  
  We LOVE it too 🙂