We make this delicious Rajgira Halwa during vrat or fasting season. This gluten-free dessert is prepared with rajgira (amaranth) flour, ghee, sugar, mawa and other special ingredients to give this halwa a royal twist.
Want to see more fasting or farali recipes? Check out my Must Try Vrat or Hindu Fasting Recipes.
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Rajgira sheera, also known as amaranth flour halwa, is a popular Indian sweet mostly prepared during the festive season and in the month of Shravan. It is typically made with amaranth flour, sugar and milk. You can think of it as the farali, or gluten-free version of this atte ka halwa.
I like to add a few extra ingredients to make this halwa even richer and more delicious!
Firstly, I add mawa with gives an extra creamy mouth-feel. Adding medjool dates gives a deep toffee-like richness and desiccated coconut adds an extra layer of texture and flavour.
Another farali halwa you might like is this singhare ka halwa made with water chestnut flour.
Rajgira Sheera Ingredients
Full ingredients list and measurements in the recipe card below.
Rajgira flour - aka rajagara no lot or amaranth flour. You'll find it in Indian grocery stores or online. I also use this flour to make eggless amaranth pancakes, a melt in the mouth farali rajgiro magas and rajgira til vada.
Milk - I use whole milk (full fat milk) for richness.
See my rajgira halwa without milk that is also dairy-free and super delicious!
Ghee - I use homemade desi ghee
Sugar - I've used white granulated sugar in this recipe, but I have successfully made it with jaggery too.
Mawa/Khoya - Mawa adds a subtle grainy texture which is so good in the smooth and silky rajgira halwa. I use homemade mawa made from milk powder but it is easily avaliable in the fresh dairy section of Indian grocery stores. If you don't have it, leave it out.
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 - I use either desiccated coconut or shredded coconut.
Cardamom and nutmeg powder - I use my homemade green cardamom powder whenever I have it. I freshly grate nutmeg to give an extra layer of flavour.
Hayley's Tips
- 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 warm or cold.
I think it tastes better warm because you can really savour the richness and sweetness of the halwa and the ghee is melted. So, so good!
We serve this halwa in a vrat thali which consists of dishes like farali ratalu, farali palak puri, farali rajgira kadhi and samo khichdi.
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 in the microwave.
Step by Step Picture Method
1. Heat ghee.
2. Add flour.
3. Roast the flour until light brown (it will take 7-8 minutes).
4. Add desiccated coconut, roast another 1-2 minutes.
5. Add milk and cook until milk dries up, then add sugar.
6. Once the moisture from the sugar dries up, add khoya, dates, cardamom and nutmeg powder and nuts, mix well.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Rajgira Halwa (Farali Halwa)
Ingredients
- 1 cup rajgira amaranth flour
- ¾ cup ghee
- ¼ cup khoya crumbled or grated
- ½ cup sugar
- 1 ⅔ cups milk
- 2 tablespoon desiccated coconut
- 2 tablespoon dates finely chopped
- ½ teaspoon ground cardamom
- ¼ teaspoon ground nutmeg
- 2 tablespoon almonds and pistachios finely chopped, for garnish
Instructions
- In a heavy bottom pan or kadhai add ¾ cup ghee and roast 1 cup rajgira and saute on very low heat.
- Saute flour continuously and keep a close watch as it might burn. The flour should gently brown, it will take between 6-7 minutes.
- Add 2 tablespoon desiccated coconut and roast the flour for a minute or two more. You should see the mixture loosen.
- Add 1 ⅔ cups milk and keep stirring, so no more lumps can be formed.
- As the mixture thickens, add ½ cup sugar and keep stirring the halwa.
- Once halwa gets thicker again add ¼ cup khoya, 2 tablespoon dates.
- Combine well, then add ½ teaspoon ground cardamom and ¼ teaspoon ground nutmeg.
- Mix well, switch off the heat.
- Serve in a serving bowl, garnish with 2 tablespoon almonds and pistachios and edible flower petals.
Video
Notes
- Roast the amaranth flour in ghee until it is fragrant. Raw flour will leave you with halwa that does not taste good and will have 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.
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.
Share on Facebook Pin This RecipeNote- this post was originally created on 8th of September 2015, since I have updated this post with new images and content.
cookingwithsapana says
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
Absolutely stunning pictures as usual and rajgiro halwa looks so tempting with lot of nuts. Thanks for sharing traditional recipe
Padma says
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
The rajgiro siro halwa looks absolutely scrumptious. I haven't heard this before but looking forward to try this soon.
Mayuri Patel says
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.
jcookingodyssey says
We LOVE it too 🙂