Rajagira halwa without milk is a insanely delicious Indian sweet recipe that comes together in less than 15 minutes. This farali, melt in your mouth dessert prepared with rajgira flour and suitable for a gluten-free diet. Ideal during vrat seasons such as Navratri, Shravan mas or Ekadashi.
Although it is prepared and enjoyed on Indian festivals such as Navratri, Shivratri, Janamasthmi or Ekadashi , you are more than welcome to indulge on any regular day too.
WHAT IS SHIRO OR HALWA?
Siro or Halwa is a typical Indian sweet/confection or dessert made of flour (various kinds) fruits or vegetables, with milk, sugar, nuts and fat such as ghee.
If you prefer vegan halwa, skip dairy products in the recipe.
Indian Halwa is no way near to Halva which you can find in Greek or Israeli shops.
It is a pudding consistency and made by roasting flours in ghee or fruit and veg stewed in milk over stovetop until thick and creamy and eaten with the spoon.
In Indian households, Shiro or halwa is not an everyday dessert but reserved for solely special occasions and small celebrations, however, one can make a simple one like this in a jiffy to please their sweet cravings.
RAJGIRA HALWA WITHOUT MILK
Rajgira halwa also known as Rajgira Ka Halwa, Rajgira Sheera. In Gujarati it is called Rajgara No Shiro.
This is an authentic Indian dessert made of rajgira/amaranth flour. Usually, the flour is roasted in ghee, ( in this recipe I have used coconut oil), combined with sugar.
Then flavoured with cardamom and spiked with slivered nuts and dried edible flower petals.
Generally this amaranth flour halwa prepared with milk, but I also added a secrete ingredient in this Farali Rajgira Aata Halwa to make it extra rich and royal.
We also love this shiro recipe without milk too.
This melt in your mouth dessert is often prepared during the fasting season.
It can be paired with Farali dum aloo ,
Farali Kand/Ratalu Bhaji and
Farali Masala Buckwheat (Kuttu) Poori.
INGREDIENTS
The best thing about this recipe is that this dessert is almost an instant and it is made only with 3 ingredients to wow anyone.
Rajgira-amaranth flour Coconut oil or vegan butter Sugar
HOW TO MAKE RAJGIRA HALWA?
Like I said above that this dessert is almost an Instant and done in a jiffy as there is an only one step recipe.
Start roasting the flour in coconut oil until you see the flour changes colour to light pink and flour releases the tempting aroma.
Add hot water, add the sugar and mix everything for a delicious, aromatic and luscious siro or halwa.
Soft, smooth and just melt in your mouth siro is ready to devour.
SERVING SUGGESTIONS
Vegan Rajgaro siro tastes best when served hot or warm but not cold.
Another reason to serve warm because in cooler weather coconut oil hardens. It can be consumed on its own or serve alongside a farali meal.
Other Halwa Recipes
Instant Pot Dudhi Halwa
Gajar Ka Halwa
Singhare ka Halwa
As always if you make this recipe, rate it below and tag me on Instagram at @jcookingodyssey. I love seeing all of your photos of my recipe recreations. Don’t forget to follow along on Facebook, Pinterest and YouTube also. I’d love to keep in touch!
Rajgira Halwa Without Milk
Equipment
- 1 cup for measuring the ingredients 250ml
- 1 heavy bottom pan or kadai
- 1 big spoon or spatula
Ingredients
- 1 cup amaranth flour rajgira flour
- ½ cup coconut oil or vegan butter
- ¾ cup sugar or coconut sugar
- 1 ½ cup water boiling hot
- ¼ teaspoon cardamom powder
- 2 tablespoon nuts slivered
- 1 teaspoon edible dry rose petals
Instructions
- Heat coconut oil in a heavy bottom pan, add rajgira flour. 1 cup amaranth flour, 1/2 cup coconut oil
- Roast the flour until it goes pink and roasting aroma starts wafting.
- Por hot water and keep stirring the mixture until all the water evaporates. 1 1/2 cup water
- Now add sugar and mix so well until sugar melts completely and halwa gets a beautiful shine to it. 3/4 cup sugar
- Mix cardamom powder. 1/4 teaspoon cardamom powder
- Serve in a serving bowl and garnish the siro/halwa with nuts and rose petals if using. 2 tablespoon nuts, 1 teaspoon edible dry rose petals
- Enjoy!
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.
Rajgira Halwa Without Milk
Equipment
- 1 cup for measuring the ingredients 250ml
- 1 heavy bottom pan or kadai
- 1 big spoon or spatula
Ingredients
- 1 cup amaranth flour rajgira flour
- ½ cup coconut oil or vegan butter
- ¾ cup sugar or coconut sugar
- 1 ½ cup water boiling hot
- ¼ teaspoon cardamom powder
- 2 tablespoon nuts slivered
- 1 teaspoon edible dry rose petals
Instructions
- Heat coconut oil in a heavy bottom pan, add rajgira flour. 1 cup amaranth flour, 1/2 cup coconut oil
- Roast the flour until it goes pink and roasting aroma starts wafting.
- Por hot water and keep stirring the mixture until all the water evaporates. 1 1/2 cup water
- Now add sugar and mix so well until sugar melts completely and halwa gets a beautiful shine to it. 3/4 cup sugar
- Mix cardamom powder. 1/4 teaspoon cardamom powder
- Serve in a serving bowl and garnish the siro/halwa with nuts and rose petals if using. 2 tablespoon nuts, 1 teaspoon edible dry rose petals
- Enjoy!
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.
Farali Palak Poori,these utterly delicious deep-fried Indian flatbread are prepared with fresh spinach, few basic spices and gluten-free farali flours (amaranth, water chestnut and Barnyard millet).
Guys, I have a perfect recipe for upcoming fasting season Navratri . This Farali Palak Poori is tried and tested in my own kitchen before bringing to you, so you have something different than your regular choices for the fasting season.
The idea of this recipe popped in my head while I was browsing my blog and landed on PALAK POORI post and a thought crossed my mind, why not Farali Palak Poori ? Just because of that odd thought was dancing in my head, did a quick research on google to find out if spinach can be consumed during fasting, delighted with the results and I ended up making Farali Palak Poori .
WHAT IS POORI OR PURI?
Fluffy and golden poori or puri is a deep fried small round Indian flatbread prepared with wholewheat flour. Generally, pooris served with a meal but can be eaten at breakfast time with Chickpea and Potato curry and Sooji Halwa . Also, you can find Masala, Aloo or Palak Poori too which is prepared with whole wheat flour, spinach and basic spices. Pooris not only served with savoury dishes but can be enjoyed with Kheer , Shrikhand or Keri No Ras on special occasions for a lip-smacking meal.
FARALI PALAK POORI/PURI
While fasting, one can not consume regular grains such as wheat or rice, instead, some cereals or its flours are allowed such as amaranth, buckwheat and barnyard millet. This delicious and quick farali palak poori is prepared with mixed farali flours, potato and spinach puree. To make it more flavourful green chillies, ginger, black pepper and cumin are added too.
HOW TO SERVE?
I would serve these tasty piping hot pooris straightaway. They can be served at breakfast with chai (tea) or plain or sweetened yogurt, Sometimes I serve over the lunch or at the dinner time with farali aloo sabji and yogurt to make a satisfying meal.
INGREDIENTS FOR FARALI PALAK POORI
For this recipe, all you need is mixed farali flour which nowadays easily available in most Indian grocery stores, boiled potato and spinach puree and spices such as green chillies, ginger, black pepper and cumin powder and sendha salt ( if not preparing for fasting you can use normal salt)
KEY STEPS FOR PERFECT FLUFFY FARALI POORI
When you knead the dough, don’t add any extra water. Water in spinach puree is sufficient enough. Knead the dough very stiff and start making poori immediately. If you leave the dough for some time, the moisture of the spinach puree will make the dough softer. When you roll pooris, dust very tiny amount of dry flour on a worktop to avoid sticking it on the worktop and not to roll puris very thin. Fry on medium heat, so pooris won’t go totally dark in colour. Do not overcrowd the kadai while frying these poories.
LET’S SEE HOW TO MAKE-STEP BY STEP RECIPE PICTURES
The first step is in this recipe is to boil potatoes first, cool and peel. The second step is to cook the spinach in M/W for a couple of minutes with not more than 2-3 tbsp water. Place boiled potatoes, spinach, ginger and green chillies in a grinder and make smooth puree without adding any additional water. In a big wide plate (parat) place flour, salt and spinach puree mixture and add some oil or ghee.
Knead a stiff dough without adding any water.
Divide dough into small lime size equal balls. Lightly dust the surface with dry flour and roll out into not too thin round shape.
Carefully pick up bread and slip into kadai, use a slotted spoon to gently to immerse puri. Turn puri on the other side and by now it should puff.
The moment it turns a light brown colour, remove it from the kadai.
Serve immediately.
In the spirit of upcoming festival and fasting season Navratri, make this delicious and innovative Farali Palak Poori to get your taste buds dancing.
Farali Palak Poori/Puri
ingredients
1 cup mixed farali flour
1 small boiled potato
1/2 cup fresh spinach
Salt to taste
1 TBSP minced green chilli + ginger
1/2 TSP cumin powder
1/4 TSP freshly ground black pepper powder ( optional)
2 TBSP oil
Oil for deep frying
Big bowl
Big wide plate
Grinder
Rolling pin
Kadai or Wok
Slotted Spoon
instructions
- Peel the boiled potato and leave it aside.
- Place fresh spinach in an M/W proof bowl with a couple of spoon water and cook the spinach for 2-3 minutes on HIGH.
- Place cooked spinach along with potato, ginger and chillies in a grinder and make a smooth puree.
- In a big plate place flour, puree, salt, oil, cumin and black pepper powder.
- Combine everything and knead a stiff dough without using any water.
- Heat oil in a kadai.
- Divide the dough into small and equal portions, make balls.
- Roll out the round circle using a rolling pin ( if you need use dry flour)
- Carefully lift the poori and place it in the hot oil.
- Fry it on medium heat until puffs up.
- Serve Hot.
NOTES:
Pure butter ghee can be added instead of oil.
