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Faral

(265)Rajgira Almond Sheera

Amaranth Sheera

Ingredients

  • ½ cup whole Rajgira.
  • ½ cup Almonds.
  • 4 tbsp. Ghee.
  • 1 cup sugar.
  • 3 cups whole Milk.

Method

  1. Dry roast Rajgira grains and keep aside.
  2. Dry roast Almonds and keep aside
  3. Grind coarse flour of roasted Rajgira and keep aside.
  4. Grind almonds on pulse mode and make coarse powder.
  5. Heat ghee in a nonstick pan and roast Rajgira flour on a slow flame for 5 minutes.
  6. After 5 minutes add Almond powder and roast along with Rajgira for 5 more minutes.
  7. Simultaneously heat milk in a sauce pan.
  8. After 5 minutes you can see the ghee slowly separate out from roasted flour.
  9. At this moment add hot milk slowly cup by cup. If you add it all together then you will burn your hand with hot steam and milk will spill out due to heat.
  10. After adding one cup of milk , turn the flame fast and stir continuously and reduce the milk. when you see that all milk is reduced, that time only add the next cup. 
  11. When all milk is reduced, you can see ghee again separate from sheera. The best test is that your sheera is properly roasted and milk is totally reduced when your spatula comes clean while stirring.( see video)
  12. Now add sugar and again stir continuously. Remember your gas flame is fast so continuous stirring is important otherwise your sheera will stick at the bottom of the pan.
  13. Again you will see ghee separate from the sheera . At this moment switch off the flame and serve hot with sabudana khichadi, Farali paratha, Kand sabudana vada and Farali chutney, Rajgira ( Amaranths Chila) or as you wish. Serve with love and smile.

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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.

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