Bhai Dooj is an Indian festival celebrated by the Hindus after Diwali. This festival is known for the symbol of love among the brothers and sisters. The love and care that they have for each other, which is cherished by their whole life. It is one of India’s most beautiful festivals; families far from each other come together on this holy day and enjoy joyfully. Life is meaningless without festivals. We Indians are grateful to have such beautiful festivals like Bhai Dooj, Diwali, etc. Coronavirus has made us upset, but this is a chance to clear all the negativity that has spread in the environment and enjoy life again.
Rajgira Halwa is made up of Amaranth flour is an energetic dish due to its high nutritional value. People prefer this halwa during Navratri days and other fasting days as it keeps you active full. Festival days are the busiest days of our lives as you have to do a lot starting from attending guests, cleaning the whole house making lots and varieties of food. So, today let’s learn how to make Rajgira Halwa this Bhai Dooj. It is a straightforward dish to make in minimum time with fewer ingredients and maximum taste.
Recipe To Make Rajgira Halwa
Preparation time – 5 minutes
Cooking time – 15 minutes
Total – 20 minutes
200 grams of Rajgira Atta (Amaranth flour)
200 grams Ghee
100 grams of sugar
2 cups of water
½ teaspoon Cardamom powder
6-7 diced Pistachios
6-7 diced Cashews
6-7 diced Almonds
20- 25 threads of Kesar (Saffron)
Step 1: First of all, we will make the sugar syrup, so take a pan, add water and sugar cook it on high flame till it comes to boil. Once all the sugar gets dissolved, add ½ teaspoon cardamom powder put the love off, and keep it aside.
Step 2: Heat another pan and pour the ghee into it. Once the ghee liquidizes, add the Rajgira Atta (Amaranth flour) and stir it consistently while cooking. Cook it in low flame.
Step 3: Once the flour is fried and turned brown, add the syrup. While adding syrup, keep a safe distance as you may get hurt by the syrup’s hot vapour or the little drops of the poping flour.
Step 4: Cook it in low flame and keep on stirring the halwa to avoid sticking at the bottom till the ghee oozes out. Before put the flame of add diced Pistachios, Almonds, and Cashews to the halwa and mix it. You can dry fruits of your preference.
Step 5: Pour the Halwa into a bowl or plate; garnish it with dry fruits and Kesar. Your Rajgira halwa is ready to serve. Enjoy it with your friends and family as a morning or evening snack. You may prefer it as after dinner or lunch dessert too.
Tips While Making Rajgira Halwa
Don’t boil the syrup too much its needs not to be sticky enough.
Cook the whole recipe on low flame as the Amaranth flour is very delicate. Overcooking, it will spoil the taste of it.
It’s a heavy dish. Try having it in a moderate amount because it may upset your stomach.
This halwa is preferred on fasting days as it gives you full durability of energy.
Use the sugar syrup carefully. While adding it to the flour, you may hurt yourself severely.
You can also extract the excess ghee from the halwa and use it in making other dishes. It will give you a pleasant flavor of halwa. I prefer it to fry parathas, which provides a sweet and tasty flavor to my parathas.
I hope you like the recipe of Rajgira Halwa. Make your own homemade Rajgeeera halwa this Bhai Dooj; serve your loved ones and make them happy, especially your adorable brothers; after all, it’s Bhai Dooj.