Amaranth flour Sheera Recipe

Rajgira is loaded with nutrients like calcium, iron, and essential amino acid. The protein in rajgira reduces insulin levels in the blood stream and releases a hormone that reduces hunger. It is also easy to digest and does not feel heavy in your stomach. Rajgira can help prevent osteoporosis because it has twice as much calcium as milk. Lysine, an amino acid in rajgira, helps your body use fats, absorbs calcium, and keeps your hair strong and thick.

Eating rajgira every day can make your eyesight better and improve your complexion. It is packed with antioxidants, vitamin C, E, iron, magnesium, phosphorus, and potassium, which are all important for staying healthy. If you are looking for dessert recipes for fasting, I suggest trying nutritious and healthy desserts do try my Sweet potato Halwa.

Its a great recipe that can be included in your Diabetes Diet Plan

Amaranth Flour Sheera Ingredients

• 50 grams Amaranth flour (rajgira flour)
• 10 grams ghee
• 20 grams Jaggery
• 1 teaspoon cardamom powder
• 5 grams Almonds
• 5 grams Cashew Nuts.

How To Make Amaranth Flour Sheera

1. Add ghee in a pan and heat it on medium.
2. When the ghee is hot, add amaranth flour and mix it well until there are no lumps.
3. Cook the flour until it becomes golden brown and smells nutty (about 10-12 minutes). Stir often to prevent burning.
4. Don’t cook it on high heat. It tastes better when cooked slowly.
5. Once it’s golden brown, add a little water and cook until the water is absorbed (about 1-2 minutes). Keep stirring to avoid lumps.
6. The color will become light, but it will darken later when you add jaggery.
7. Add jaggery and cardamom powder and cook until it becomes dark brown and ghee separates from the sides (about 3-4 minutes). Keep stirring.
8. Garnish with almonds and cashew nuts.
9. You can enjoy it hot or at room temperature.

Nutrition Facts (per serving)

FREQUENTLY ASKED QUESTIONS

Can we eat amaranth flour daily?

The benefits of amaranth come from the fact that it’s a complete protein that has anti-inflammatory and antioxidant effects. It’s also rich in fiber and has shown to fight heart disease and digestive problems. For these reasons, choosing to cook amaranth and add it to your daily diet can have great benefits.

For more Amaranth flour variation do checkout my Amaranth flour Protein Pancake recipe.

Amaranth flour Sheera Recipe

Amaranth Flour Halwa (also known as Rajgira flour halwa) is a tasty dessert that melts in your mouth. This dessert is gluten-free and often eaten during fasting or special occasions. Rajgira, also called Ramdana in North India or Amaranth in English, is a nutritious grain believed to have health benefits. Some people even say it can make you live forever, which is why it is called Rajgira.

Rajgira is loaded with nutrients like calcium, iron, and essential amino acid. The protein in rajgira reduces insulin levels in the blood stream and releases a hormone that reduces hunger. It is also easy to digest and does not feel heavy in your stomach. Rajgira can help prevent osteoporosis because it has twice as much calcium as milk. Lysine, an amino acid in rajgira, helps your body use fats, absorbs calcium, and keeps your hair strong and thick.

Eating rajgira every day can make your eyesight better and improve your complexion. It is packed with antioxidants, vitamin C, E, iron, magnesium, phosphorus, and potassium, which are all important for staying healthy. If you are looking for dessert recipes for fasting, I suggest trying nutritious and healthy desserts do try my Sweet potato Halwa.

Its a great recipe that can be included in your Diabetes Diet Plan

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Ingredients

  

• 50 grams Amaranth flour rajgira flour
• 10 grams Cow ghee
• 20 grams Jaggery Organic
• 1 teaspoon cardamom powder
• 5 grams Almonds
• 5 grams Cashew Nuts.

Instructions

 

• Add ghee in a pan and heat it on medium.
• When the ghee is hot, add amaranth flour and mix it well until there are no lumps.
• Cook the flour until it becomes golden brown and smells nutty (about 10-12 minutes). Stir often to prevent burning.
• Don’t cook it on high heat. It tastes better when cooked slowly.
• Once it’s golden brown, add a little water and cook until the water is absorbed (about 1-2 minutes). Keep stirring to avoid lumps.
• The color will become light, but it will darken later when you add jaggery.
• Add jaggery and cardamom powder and cook until it becomes dark brown and ghee separates from the sides (about 3-4 minutes). Keep stirring.
• Garnish with almonds and cashew nuts.
• You can enjoy it hot or at room temperature.