Rajgira no Sheero

Prep and Cooking Time: 35 min. Serves: 4

Ingredients:

1 cup 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)

Method:

1. Start to boil the water, about 2½ cups

2. Meanwhile, melt the ghee in a big pan. Once hot, add the rajgira flour. Cook with a whisk or a spatula, continually stirring, on medium-low heat.

3. Stir until you get a nutty aroma and slightly brown. Lower the flame, then add the hot water slowly, as this will bubble and splutter.

4. Mix well and continue stirring by putting the flame back to medium-low for 3-4 minutes. Now add the sugar and continue stirring until it gets thick.

5. 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.

6. Add the two tablespoons of the flaked almonds and pistachio and mix well. (you can add the cardamom powder at this stage)

• Garnish with the rest of the flaked almonds and pistachios, enjoy warm.

  
  

NB:

I only used ¼ cups of sugar as I'm not too fond of it being too sweet, but if you prefer, use all.

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Rajgira no Sheero | The Rasoi Recipes