Rajgira (amaranth) Sheera
Simple, rich and tasty Rajgira (amaranth) sheera makes for an indulgent treat even when you are fasting. Ragjira flour is roasted in flavourful Sarda Farms ghee and then cooked with wholesome Sarda Farms milk to make this sweet treat. Rajgira sheera makes for a quick and scrumptious breakfast/after school snack for kids.
- 1 cup Rajgira (amaranth) flour
- 2-2 1/2 cups Sarda Farms milk
- 2-3 tablespoons Sarda Farms ghee
- ¼ cup sugar
- ¼ cup brown sugar or powdered jaggery
- Pinch of saffron strands
- Sliced nuts and raisins as required.
In a heavy bottom pan boil the milk and simmer to reduce it to 1/3rd quantity.
Stir in between so that it does not stick at the bottom.
In another pan melt half the quantity of sugar and heat on medium till it caramelises.
Add about ¾ cup dahi and remaining sugar to the milk and stir.
The milk will curdle and the whey will separate out.
If you find that the whey is milky,add more dahi .
Carefully the caramelised sugar to the curdled milk. The mixture will spurt so be careful. The caramelised sugar adds a brown-golden hue to the kunda.
Stir and heat on medium-low till the moisture has evaporated
Serve warm or at room temperature garnished with nuts (if using)