Preparation and Cooking Time: 35 min.
1 cups Rajgira Flour (Amaranth Flour)
⅓ cup Sugar
1½ cup Water
2½ tbsp Ghee (Clarified Butter)
3 tbsp Flaked Almonds and Pistachio
½ tsp Cardamom Powder (optional)
Start by boiling 625ml cups of water.
Meanwhile, in a big pan melt the ghee, once hot then add the rajgira flour, cook with a whisk or a spatula continually stirring on medium-low heat.
Stir the rajgira flour until you get a nutty aroma and it turns slightly brown. Lower the flame then add the hot water slowly as this will bubble and splutter.
Mix well and continue stirring by putting the flame back to medium-low for 3-4 minutes. Now add the sugar and continue stirring till it gets thick.
You will see all the moisture has evaporated, the ghee will start to release from the sides, and the sheero will slide off the pan.
Add two tablespoons of the flaked almonds and pistachio, mix well. (Optional - You can add the cardamom powder at this stage).
Garnish with the rest of the flaked almonds and pistachios, enjoy warm.
I only put ¼ cup of sugar as I'm not too fond of it too sweet but if you prefer, use all.
Rajgira no Sheero | The Rasoi Recipes