Sweets · Mitharaan
Rajgiri jay Atte jo Sheero
Amaranth flour pudding
A mitho (sweet), smooth, thick pudding made by roasting rajgira [amaranth] flour in ghee, then cooking it with hot water, sugar and cardamom until it thickens. Served warm; an Igyas specialty, it is also eaten as a fasting meal, a breakfast dish or a festive dessert.
Ingredients
Make
Measure in
Cups are shown in grams or ml; spoons stay as spoons. Panja Khada’s own weights are used where they give them (1 cup of flour is 150 g, rice or dal 200 g, curd 225 g, milk or water 240 ml), and standard kitchen weights otherwise.
For the sheero
Optional garnish
Method
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Melt the ghee in a deep pan over medium heat, then add the flour.
Turn the heat to low and roast the flour, stirring all the time, until it smells fragrant (nutty) and turns pale yellow.
Pour in hot water slowly while stirring continuously so no lumps form.
Stir in the sugar and the cardamom powder.
Keep cooking on low heat, stirring, until the sugar has dissolved and the mixture thickens to a smooth pudding.
Garnish with the almonds, pistachios or saffron if you wish, and serve hot.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Tips and variations
The flour will look dry at first with only 1 tbsp ghee; keep roasting on low heat. Jaggery Rajgira Sheero — sugar swapped for jaggery, for a richer, earthy taste; Milk Rajgira Sheero — half the water replaced with milk, for a creamier texture; Dry Fruit version — almonds, pistachios and cashews added; Saffron Rajgira Sheero — saffron strands added for aroma and a festive touch.
Serve with
Served warm or hot. Eaten on fasting days and religious occasions such as Navratri, Shravan, Ekadashi and Igyas; in Sindhi–Bhatia homes it is especially associated with Igyas. Also a breakfast dish or festive dessert.
Nutrition
EstimatedPer serving
440 kcal
- Protein
- 5 g
- Carbohydrate
- 90 g
- Fat
- 8 g
The recipe serves 4–5.
Whole recipe
1,960 kcal
- Protein
- 24 g
- Carbohydrate
- 404 g
- Fat
- 34 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Good to know
Storage
Best eaten fresh and hot; leftovers keep 1–2 days in an airtight container in the refrigerator; reheat gently with a splash of warm water or milk.
About this dishCultural note, Did you know?
Cultural note
Rajgira dishes are tied to fasting because they are light yet nourishing.
Did you know?
Rajgira is used like a grain but is technically a pseudo-cereal seed, and ancient cultures treated it as a sacred crop.
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos