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
Rajgira Halwa
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.
Ingredients:
Rajgira Halwa Without Milk
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
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
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.
Heat ghee in a heavy-based frying pan or kadai.
Add flour and saute on low heat.
Keep stirring and roasting the flour until light brown (it will take 7-8 minutes).
Add desiccated coconut and mix, roast another 1-2 minutes.
Now add milk and cook the halwa until milk dries up, then add sugar and cook.
Once the sugar water dries up, add khoya, dates, cardamom and nutmeg powder and nuts, mix well.
Serve warm.
1. Eggless Amaranth Pancake2. Farali Rajgiro Magas3.Rajgro Til Vada4.Dudhi Na Farali Muthiya
RAJGIRA/RAJGRO HALWA /SHEERO/SIRO
Ingredients
- 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
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.
Note- this post was originally created on 8th of September 2015, since I have updated this post with new images and content.
RAJGIRA/RAJGRO HALWA /SHEERO/SIRO
Ingredients
- 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
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.
We LOVE tea in our household. I wouldn’t say we get through tonnes of tea in a day (people who drink more than 8 cups, I’m looking at you) but each cup that is drunk has to be perfect! The perfect strength, amount of milk, and level of spice is paramount.
Chai is a feeling, whether it is Authentic Indian Masala Chai or Karak Chai (Qatari tea) or a good ol’ builders brew!
In our tea obsession, we have flavoured our kulfi with Cardamom Chai!
This kulfi recipe is one adopted by British Curry Houses for a quick no-cook kulfi that is so easy to make. You do not need an ice cream maker for this recipe, just 10 minutes of your time to prepare and some patience whilst it freezes!
We wanted our kulfi to be luscious and smooth and yet have that distinct kulfi texture that is ever-so-slightly grainy (or danedar). The addition of the condensed milk and milk powder prevents crystals forming (as the tea will contain water) and provide the finish we want.
What is Kulfi
You may know kulfi as Indian style Ice Cream but it is so much more than that. It is available throughout India and neighbouring countries.
It can be either plain or flavoured with nuts such as pistachio, spices such as saffron and cardamom or fruit like mango kulfi
Traditional kulfi is a frozen milk-based dessert. Whole milk is boiled until it has reduced by at least 1/3, sweetened, and then frozen in moulds. The result is a dense dessert with a grainy texture. The denseness is also due to the fact that kulfi is not churned.
It is sold in India by kulfiwalas , who keep the kulfi frozen in earthen pots called Matka, thus the name Matka Kulfi is also used.
Kulfi is often frozen in stainless steel kulfi moulds (popsicle moulds) that are conical but British Indian restaurants tend to serve from shallower moulds.
Chai Kulfi Ingredients:
Chai – I alternate between using ready made Chai Cardamom Iced Milk Tea and homemade chai. Our tea has a gorgeous aroma of cardamom so we did not need to add more cardamom powder to the recipe.
Double Cream – whip the double cream before adding to the other ingredients Condensed Milk – the condensed milk replaces the need to boil and reduce the milk, a process that can take over 4 hours. Condensed milk has sugar so there is no need to add more to the recipe Milk Powder – a little milk powder helps to give the kulfi its distinct grainy texture and make it much smoother to scoop
Optional – Ground pistachio to garnish
Easy to scale up or down according to how many kulfis you want to make.
This recipe makes 4 kulfis.
Kulfi without Ice Crystals
The addition of sweetened condensed milk and milk powder ensures that no ice crystals form in the kulfi.
We also wrap clingfilm around the moulds which help prevent crystallization.
How to make quick and easy kulfi Step by Step
See video for further instructions
Exact measurements in recipe card below.
Add Cardamom Chai to a mixing bowl
Mix in sweetened condensed milk
Add milk powder and mix
In a separate bowl, whisk the double cream
Fold the cream into the chai mixture
Spoon into moulds of choice and cover with clingfilm
Freeze for 7/8 hours
Remove from freezer when ready to serve
How to take kulfi out of moulds
Only take the kulfi out just a few minutes before serving as it melts quick.
Warm the mould slightly by rubbing it between the palm of your hands, this will just soften the sides so the kulfi can slide out.
You can also dip the outside of the mould in lukewarm water for a second but I find that using your hands is enough
Don’t have Kulfi moulds No problem at all, use any other ice lolly or popsicle moulds, small stainless steel bowls or small baking bread tin.
What to serve with Kulfi
Kulfi is traditionally eaten after a spicy meal and so I’m sure you’re used to seeing it on the menu at Indian Restaurants.
Why not serve at a dinner party after Restaurant Style Saag Aloo and Restaurant style Garlic and Coriander Naan
Kulfi should be eaten when it slightly starts melting on the outside edges, so remove it from the freezer about 10 before serving (in the cooler climate).
Storage
Other Ice Cream recipes
Eggless Cookies n Cream Ice Cream
Easy Caramel/Dulche de Leche Ice Cream
Kesar Pista Ice Cream
Avocado Gelato
Sugar-Free Mango, Basil and Cashew Yogurt Popsicle
Cardamom Chai Kulfi
Ingredients
- 180 ml tuk tuk cardamom chai
- 225 ml double cream
- 150 ml condensed milk
- 3 tbsp. full-fat milk powder
- Balloon whisk
- Kulfi moulds
Instructions
- In one bowl combine tea, condensed milk and milk powder.
- In another bowl whip up the double cream using a whisk until it reaches a soft peak.
- Fold in tea mix into the whipped cream and mix again.
- Make sure there are no lumps in the kulfi mix.
- Pour the mix into the kulfi moulds.
- Cover it with the cling film.
- Leave it in the freezer overnight or at least 8 hours.
- When serve remove it from the mould, sprinkle some ground pistachio.
Video
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.
