Rajgira Sheera/ Farali Sheera / Upvas Ka Halwa

Rajgira Sheera / Farali Halwa is a sweet gluten-free pudding/dessert made using Rajgira/Amaranth Flour. This sheera, you can eat on fasting/vrat days. This sheera is simple, easy, and quick to prepare. It is made using Rajgira atta, Clarified Butter/Ghee, Milk/Water, Sugar, cardamom powder, and nuts. It has a very soft and gooey texture. Nuts add a nice crunch to it, and the cardamom gives aroma and flavor to the sheera. Adding milk gives a rich flavor. It is a traditional recipe that tastes divine.

Rajgira Sheera | farali halwa

What is Rajgira?

Raj=Royal and Gira=Grain so Rajgira=A Royal Grain. Sounds Interesting, Right!! Rajgira is a common and staple ingredient found in Indian Homes. Amaranth is the English name of Rajgira. It is also known as Ramdana which means God’s Grain. Usually, people eat sheera on Hindu vrat/fasting days like Ekadashi, Shravan Somvar, Navratri, Shivratri, Janmashtami Ganesh Chaturthi as this grain is smooth on the stomach to digest. You can also make this as Nived-offering to the deity.

Tips from an expert ” My Dadi ” :

The recipe which I am sharing is my Grandma’s recipe. She told me a few tips to make this sheera perfect. Roast the Rajgira flour till you get a nutty aroma and color changes to light golden brown (without letting it burn) till ghee starts to ooze out slightly from outer sides. Be precise with the Ratio of Ghee: Flour: Milk to make it soft and melt in the mouth texture. Please do not cut the amount of ghee here, because while you are fasting, your body is low in energy. So have this full bowl of Rajgira sheera, you will feel full and energetic. That is why this Rajagira halwa recipe is my all-time favorite during fast/vrat days.

Rajgira Sheera | farali halwa

Why is Rajgira a Superfood/Supergrain?

It is high in calcium, iron, protein, phosphorus, fiber, carotenoids, vitamins, minerals, and antioxidants. It is very healthy, gluten-free, and low in fat. Amaranth helps to lower hypertension, smooths digestion of food, prevent premature graying, better bone development, reduce pain/inflammation, aids in weight loss, and boost overall immunity. As it has numerous health benefits, we must include it in our daily cooking.

Here is the video recipe of the Rajgira Sheera | Farali Halwa :

Serving and Storage:

I suggest you eat this Rajgira Sheera warm to enjoy the taste at it’s best. Give this sheera to your kids or as baby food. You can store it for a couple of days in the refrigerator and warm it up in the microwave for a minute just before eating/serving. You can have this sheera anytime you feel hungry. If you like, pair this Rajgira Sheera with Farali Potato Curry, Rajgira Kadhi, or Moraiyo (Vrat Ki Khichdi).

You may also like to try some Vrat Special Recipes :

Moraiyo – Farali Khichadi

Farali Kadhi – Rajgira Kadhi

Sabudana Khichadi

Banana Chips

Sugar-Free Dates and Nuts Ladoo

You can also check some Traditional Indian Sweets Recipes :

For more such recipes click here

Please do try this Rajgira/Farali Sheera recipe and let me know how it turned out in the comments section. I appreciate your feedback so much. If you like this recipe, then share it with your family and friends. Don’t forget to follow me on YouTube, Facebook, Instagram, and Pinterest to catch my latest updates.

Recipe card of the Rajgira Sheera / Farali Halwa:

Rajgira Sheera | Farali Halwa
 
Prep time
Cook time
Total time
 
Rajgira Sheera/ Farali Halwa is a sweet gluten-free pudding/dessert made using Rajgira/Amaranth Flour. This sheera, you can eat on fasting/vrat days.
Author:
Serves: 2-3 person
Ingredients
  • Rajgira flour - ½ cup
  • Ghee - ¼ cup - 2 tsp
  • Milk - 1 cup
  • Sugar - ⅓ cup - ¼ cup, as per taste
  • Cardamom powder - ⅛ tsp
  • Chopped nuts and raisins - ¼ cup
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Chop the nuts and keep it aside.
  2. Heat ghee in Kadai.
  3. Add rajgira flour.
  4. Roast well on slow flame.
  5. Stir continuously to avoid sticking.
  6. Meanwhile, in a saucepan, add milk and sugar.
  7. Mix well and bring to boil on slow flame.
  8. If required add 1-2 tsp ghee.
  9. Slowly color will get changed.
  10. The mixture will start to release the aroma.
  11. When ghee gets separate from the flour, add chopped nuts and raisins.
  12. Gradually add milk and sugar solution.
  13. Stir continuously to avoid lumps.
  14. Slowly flour will absorb all the liquid.
  15. Cook until sheera leaves the sides of the pan.
  16. Add cardamom powder.
  17. Roast until ghee separates.
  18. Turn off the flame. Garnish with some nuts and serve warm.