Dussehra And Diwali Delights: Gluten-free Rajgira Burfi Shards

Oct, 18 2015

by Donna George

36 Followers 29 Recipes

Prep time 0 Hrs 10 Mins

Cooking time 0 Hrs 25 Mins

Serves4 Person(s)

CategoryVeg

Cuisine TypeConfectionery, Desserts, Homestyle Cooking, Indian

Good for Snacks

About this Recipe

Festivals are such a wonderful time for family to get together and spend some quality time. This dish is a lip-smackingly delicious Burfi. And this burfi is a healthy one! Made with Gluten-Free Rajgira/Amaranth Flour, this is just perfect for almost anyone! Rajgira/Amaranth is considered a weed by much of the world, but it has been grown as a grain-like seed and a vegetable for thousands of years.This tiny-but-powerful food has some similarities to quinoa — both are good protein sources and are naturally gluten-free — but it also boasts of some impressive nutritional stats of its own. This burfi does not just boast of flavor but is so simple to cook up! Do try this tasty dish this Diwali and be sure to impress your family and friends.

Ingredients & Quantity

1/2 cup - Rajgira atta/Amaranth flour (refer notes)
1/2 cup - Powdered jaggery or brown sugar (Use less or more as per sweet tolerance and liking)
1/4 to 1/2 cup - Melted ghee
1/2 teaspoon - Powdered cardamom seeds
10 - Slivered almonds

How to cook?

Dry roast the rajgira/amaranth flour in a heavy bottomed pan till the color changes to a light golden brown. Remove from the flame and set aside.

Grease a flat plate with ghee and keep aside.

Roast the sliced almonds in a little ghee _(1/2 to 1 teaspoon approximately) _and set aside.

Combine the jaggery (or sugar) and little water in a heavy bottomed pan and place over low flame. (the amount of water should be just enough to soak the jaggery or sugar)

Make a syrup of half thread consistency.

Now add the roasted flour and powdered cardamom and mix well.

Keep stirring continuously. Add the melted ghee little by little while stirring the mixture. (if you find that the mixture is sticking to the pan, add more ghee than mentioned in the recipe)

When the mixture starts leaving the sides and bottom of the pan, turn off the flame. Pour this mixture immediately on to the greased tray.

Sprinkle the slivered almonds on top and press gently.

Let it cool a bit and cut into pieces.

Let them cool completely. Store in an airtight container.

Notes

If you don't have access to rajgira atta or amaranth flour, you can buy rajgira/amaranth seeds. Powder this to get flour and use the flour in the recipe.