Rajgira Halwa is a gluten-free Indian dessert recipe that is usually made during Vrat/Upvas. An easy Halwa recipe that takes 15 minutes.
In India, there are a lot of Vrat/Fasting days where people eat Vrat ka khana. This is our go-to sweet recipe which we make during Ekadashi Vrat which comes twice a month.
Rajgira, popularly known as Amarnath is a gluten-free grain. In North India, we call it Ramdana too. For this recipe, we are using Rajgira Atta or Amarnath flour which is readily available in the supermarket or Kirana store these days. Buy this from Amazon.
Tips & Tricks:
- Cook this halwa only in ghee. Oil doesn’t work in this recipe. Do not cut down on the quantity of ghee. Be generous.
- I make this with milk and not water. You can add water for the recipe.
- Roast the flour on low flame until it gets golden brown and gets a nutty fragrance.
- It’s really important to roast the flour and be patient with that. It might take 10-12 minutes.
- Instead of Dhoodh masala, you can add saffron, dry fruits of your choice.
Love Vrat recipes, try these too.
Looking for a step-by-step recipe with pictures. Try this from WhiskAffair.
Product Recommendations for making Rajgira Halwa:
| Prep Time | 5 minutes |
| Cook Time | 15-20 minutes |
| Servings |
people
|
Ingredients
- 1/2 Cup/Katori Ghee
- 3/4 Cup/Katori Rajgira flour
- 1 Cup/Katori milk
- 1/2 Cup/Katori sugar adjust according to taste.
- 1 teaspoon Dhoodh Masala
Ingredients
|
|
Instructions
- In a nonstick kadhai or pan, heat ghee and roast Rajgira flour on low flame.
- Cook it for approx 12-15 minutes or till it has become golden brown in color and has got a nutty fragrance. It's really important to roast it on low flame.
- Once properly roasted, add warm milk and stir. Now add sugar and cook it till sugar melts and the ghee starts releasing from the halwa.
- Add dhoodh masala or you can add saffron, dry fruits, and cardamom powder.
- Serve it hot.
Share this Recipe
No Comments