Categories
Faral Sweets

(51) Rajgira Sheera

Farali Sheero

Ingredients:

  • 1 cup Rajgira (Amaranths) flour.
  • ¾ cup melted ghee.
  • 3 cups milk.
  • 2 tbsp. Almond slices.(optional)
  • 2 pinch of Cardamom powder.
  • 20 pieces of Raisins(kismis).

Method:

  1. Heat non-stick pan and add ghee. Side by side put another pan with milk on slow flame.
  2. Once ghee heat up add Rajgira flour and stir continuously on slow flame till it changes colour and is aromatic. It will take 9-10 mins.
  3. Now you can see ghee seperates from flour, at this moment add raisins and stir continuously. Immediately you can see all raisins swells .All this process under slow flame only.
  4. Add hot milk in flour, turn flame fast and stir continuously .
  5. After 2 mins. all milk evaporate and again slowly flour starts separating from ghee(kadhai looks clean with lump of flour).
  6. Add sugar and mix thoroughly while continous stirring.
  7. Again you will get clean kadhai with lump of flour in center. It means sheera is ready. Switch off flame.
  8. Add Cardamom powder and dry fruits ,mix well and serves warm.
Flour is roasted and ready for adding raisins.
Raisins swells in perfectly roasted flour.
Roasted flour with milk.
All milk evaporated and time for sugar.
Kadhai is clean with lump of sheera in center.
Rajgira sheera
Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

4 replies on “(51) Rajgira Sheera”

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