Name: Rajgira Sheera
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Amaranth Flour, rajgira atta; 3 tbsp Ghee, pure desi ghee; ⅓ cup Sugar, or crushed jaggery; 1¼ cup Water, hot water or hot milk for a richer taste; ¼ tsp Ground Cardamom; 1 tbsp Almonds, chopped; 1 tbsp Cashews, chopped; 1 tbsp Raisins

20 mintotal

Prep 5 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: None

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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Method

Maintain the specified hydration liquid (water or milk) at a simmering temperature on an auxiliary stove burner to prevent shocking the roux later.
In a heavy-bottomed culinary pan, melt a fraction of the ghee over a medium-low flame. Introduce the chopped nuts and raisins, executing a quick sauté until they achieve a crisp, golden exterior. Evacuate to a holding plate.
Introduce the remaining ghee to the pan, followed immediately by the Rajgira (amaranth) flour.
Commit to a continuous, rhythmic roasting motion over low heat for 5-7 minutes. The flour will froth gently, transition to a toasted fawn color, and emit an unmistakable, deep nutty aroma.
5–7 min
Turn the heat right down. Very carefully, pour the boiling liquid into the toasted flour while whisking hard with your free hand so no lumps form.
Continue the cooking process for 2 minutes, allowing the starches to swell and completely absorb the hydration.
2 min
Fold in the sugar (or jaggery). Ensure an aggressive mix; the halwa will temporarily slacken as the sucrose liquefies.
Sustain the low-heat simmer until the sheera regains its thick, cohesive structure and begins weeping clear ghee around the pan's perimeter.
Turn off the heat. Gently fold in the cardamom powder and the fried nuts you set aside.
Present the dessert while it radiates a comforting heat.

How to tell it's done

It should be glossy, soft, and pudding-like, melting easily in the mouth with a distinct earthy, roasted flavor.

Getting it right

Tip

Rajgira flour burns extremely fast. You must roast it strictly on low heat and keep stirring constantly until it gives off a roasted aroma.

What to serve it with

A sweet, comforting fasting dessert. Enjoy it warm alongside spicy sabudana khichdi, to balance the palate.

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