Farali Rajgira Atta Sheera Recipe (Amaranth Flour Halwa)

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Best Farali Rajgira Atta Sheera (Amaranth Flour Halwa)

The key element in this dish is Rajgira, which is also called Ramdana in North India and Amaranth in English.

The Atta (roasted flour) is made from Ravi seeds, which are cracked and ground into a powder before being mixed with crushed rose petals.

The brittle texture of the amaranth flour makes it ideal for halwa. Rajgira Halwa, Rajgara No Sheero, and Amaranth Flour Halva are some other names for this delicious sweet dish from India.

This dish is ideal for vrat (Hindu fasting days), festivals, or special occasions. Here are some more vrat food ideas – Sabudana Kheer, Kuttu Ke Pakode, Shengdana Amti, and Bhagar.

Rajgira Halwa, also known as Rajgara No Sheero, is a traditional Indian pudding made with Rajgira flour (Amaranth flour).

It’s a delectable Indian gluten-free dessert that may be eaten for festivals including Diwali, Ganesh Chaturthi, Holi, and other celebrations as well as Vrat days (Hindu fasting) like Navratri, Shivratri, Ekadashi. It’s also a wonderful choice if you’re gluten intolerant.

You can also try substituting it with kuttu flour (buckwheat flour) or singhara atta (water chestnut flour).

Rajgira halwa is a soft, gooey pudding with a melt-in-your-mouth texture that takes less than 25 minutes to make and uses basic ingredients.

The method for making this rajgira atta ka halwa is identical to that of atta halwa, with the exception that rajgira flour is used, rather than wheat flour.

6 people can eat a batch of my dish, but you may easily double or treble the amount if you’re cooking for a big group.

If you skimp on the ghee, the Rajgira ka halwa will not come out as delicious.

I have many other halwa recipes on my blog, including lauki halwa, carrot halwa, atta halwa, moong dalhalwa, and sooji halwa. Give them a try!

Rajgira halwa is a type of Indian dessert that you may create at home with minimal effort. You’ll find all the components necessary to make Rajgira halwa in any Indian grocery shop or on the internet.

I always use organic brown sugar in my kitchen, but you can use any sugar that is easily available to you.

Garnish the halwa with chopped nuts like almonds, cashew nuts, and pistachios for a lovely crunch.

Farali Rajgira Atta Sheera Recipe (Amaranth Flour Halwa)

Farali Rajgira Atta Sheera (Rajgira Halwa, Rajgara No Sheero, Amaranth Flour Halwa) is a gluten-free dessert Indian made using Rajgira (Amaranth) flour. It is the perfect recipe to make for vrat (Hindu fasting) days, festivals, or special occasions.

Farali Rajgira Atta Sheera Recipe (Amaranth Flour Halwa)
Farali Rajgira Atta Sheera Recipe (Amaranth Flour Halwa)

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes 

Course: Dessert
Cuisine: Indian
Servings: 6 people 

Author: Ranjeeta Nath Ghai


  • ½ cup ghee
  • ¾ cup rajgira atta (amaranth flour)
  • 1 cup warm milk
  • ½ cup granulated sugar
  • 1 tsp cardamom powder
  • 2 tbsp almonds and pistachios slivers (for garnishing)

Cooking Instructions

  1. Put ghee in a heavy bottom pan, and heat ghee.
  2. Once the ghee is melted, add rajgira flour to the pan and mix it well into the ghee using a ladle. Stir until there are no lumps remaining.
  3. Roast the flour for 10-12 minutes or until it becomes golden brown in color with a nutty aroma.
  4. Remember to keep stirring the flour while it roasts so that it doesn’t burn at the bottom of the pan.
  5. While on a parallel gas stove, add warm milk to the pan and add sugar and cardamom powder and boil till sugar dissolves and turn off the heat.
  6. Once the flour has turned golden brown in color, add the hot milk and sugar mixture to the halwa. 
  7. Cook for 1-2 minutes until all the milk has been soaked by the flour.
  8. Keep stirring non-stop to avoid the formation of lumps.
  9. Cook on medium heat halwa turns dark brown in color and the ghee starts to separate from the sides (3-4 minutes).
  10. Keep stirring continuously while cooking.
  11. Garnish the halwa with 2 tablespoons of mixed almonds and pistachios slivers, and dried rose petals. Serve hot or at room temperature.

Recipe Tips

-Do not roast the flour over a high flame. Slow cooking is essential for obtaining the best flavor in the halwa.

-When the halwa is ready, there will be a lot of ghee on the sides of the pan. You may collect it and use it to make other desserts.

-The color of the halwa will become very light at this point. But don’t worry, it will intensify as the sugar is added to it.

You Might Like To Check Out Other Fasting Food Recipes

Quick Overview
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