Indian
Gluten freeRajgira no sheero
Amaranth flour pudding
રાજગરાનો શીરો: amaranth flour roasted in ghee and cooked with milk and sugar for Ekadashi and Navratri
On Ekadashi, Navratri and other fast days, Gujarati homes make this quick sheero from rajgira (amaranth) flour, which is allowed when grains are not. It is roasted in ghee until nutty, then cooked with milk and sugar into a soft, spoonable pudding with cardamom and a few nuts. It is ready in 20 minutes and is often offered to the Mataji before the family eats. The common mistake is adding cold milk to the roasted flour, which seizes into lumps. Chef's tip: heat the milk and sugar together first and pour it in slowly while you whisk.
- Prep
- 5 min
- Cook
- 15 min
- Difficulty
- Easy
- Serves
- 4
- Per serving
- 330 kcal
Ingredients
For the sheero
- 2 ⅞ oz rajgira atta (amaranth)
- 4 tbsp ghee
- 1 ¾ cups milk
- 2 ½ oz sugar
- ¼ tsp ground cardamom
- 2 tbsp almonds and pistachiossliced
Tick what you have; the rest goes in the basket.
Method
0/5 doneStep 2: Melt 4 tbsp ghee in a heavy pan, add 2 ⅞ oz rajgira atta (amaranth) and roast on low heat, stirring all the time, for 6–7 minutes until it smells nutty and turns light golden.
7 minStep 3: Pour in the hot milk a little at a time, whisking hard so no lumps form; it will splutter.
2 minStep 4: Cook on low heat, stirring, for 3–4 minutes until it thickens, leaves the sides of the pan and the ghee starts to shine at the edges.
4 minStep 5: Stir in ¼ tsp ground cardamom, top with 2 tbsp almonds and pistachios and serve warm.
1 min
KrazyBadal
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Perfect for:Navratri & Durga Puja