RAJGARA SHIRA
(Serves 2-3)
Rajgara
Shira is consumed during fasting.
Rajgara Flour is known as Amaranth Flour in
English. Rajgara Flour is gluten free flour. Any item made from Rajgara Flour
are consumed during fasting.
INGREDIENTS:
·
½
cup Rajgara Flour/Rajgira Flour/Amaranth Flour
· ¼ cup Ghee/Clarified Butter
· 1 T Ghee to top on hot shira
· 1 T Golden Raisins
· 1 ¼ cup Milk
· ½ cup Sugar or as per taste
· ½ tsp. Cardamom Powder
· 1-2 tsp. Almonds, shredded
LET’S
COOK:
Heat
milk for 3 minutes in microwave oven or on stovetop until milk is hot.
While
milk is getting hot, meanwhile heat ghee in heavy bottom non-stick pan on
medium heat.
Once
ghee is hot add rajgara flour and roast on medium heat for 3 minutes.
Add
golden raisins and continue cooking for 1 minute. Raisins will plum.
Carefully
add hot milk in roasted rajgara flour.
Reduce
heat to medium low and stir mixture carefully as mixture will bubble a lot and
continue cooking with continuous stirring until all the milk evaporates.
Once
milk evaporates add sugar and continue stirring and cooking until sugar water
absorbs.
Cook
shira with occasional stirring until it leave the sides of the pan and ghee
starts to ooze out. (Roughly it will take about 7-8 minutes after adding milk,
and ghee starts to ooze out from the pan sides)
Lower
the heat and cover the pan and let it cook for 1-2 minutes, stirring once in a
while.
Switch
off the heat
Add
cardamom powder and mix it well.
Transfer
in a serving bowl.
Add
1-tablespoon ghee on top.
Garnish
with almond shreds.
Shira
tastes best when served hot.
Serve
hot Rajgara Shira with Jeera Aloo, Moraiya Ni Khichdi, Rajgara Kadhi, Rajgara
Poori or Rajgara Bhakhri or Rajgara Paratha to complete whole fasting meal.
Enjoy…
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