Gluten-Free Rajgira Burfi Shards: A Healthy & Delicious Diwali Treat
35 minutes
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About Gluten-Free Rajgira Burfi Shards: A Healthy & Delicious Diwali Treat
Celebrate Diwali with a burst of flavor and texture! These Gluten-Free Rajgira Burfi Shards offer a delightful crunch and a melt-in-your-mouth experience, perfect for sharing during the festive season.Made with roasted amaranth flour, these healthy Indian sweets boast a unique nutty flavor complemented by the rich sweetness of jaggery syrup and aromatic cardamom. A touch of ghee adds a luxurious richness.Garnished with toasted slivered almonds, these beautiful burfi shards are as visually appealing as they are delicious. They're a simple yet impressive treat to share with loved ones.
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Recipe Time & More
Prep10 minutes
Cook25 minutes
Total35 minutes
Ingredients
Dry Ingredients
- ½ cup Amaranth Flour (or rajgira atta)
- ½ tsp Cardamom Powder
Instructions
- Dry roast the amaranth flour in a heavy-bottomed pan over medium heat. Stir frequently to prevent burning.
- Continue roasting until the flour turns a light golden brown and releases a slightly nutty aroma. This enhances the flavor of the burfi. Set the roasted flour aside.
- Lightly grease a flat plate or tray with ghee. This prevents the burfi from sticking and ensures easy removal later.
- In a separate pan, toast the slivered almonds in 1 tablespoon of ghee over medium heat until they are fragrant and lightly golden. Set aside.
- In a heavy-bottomed pan, combine the jaggery (or brown sugar) with a small amount of water, just enough to soak the jaggery. Heat over low flame, stirring until the jaggery dissolves and forms a syrup.
- Continue cooking the syrup until it reaches a half-thread consistency. To test this, drop a small amount of syrup into a bowl of cold water; it should form a soft, pliable thread.
- Add the roasted amaranth flour and cardamom powder to the jaggery syrup. Mix well to combine thoroughly.
- Gradually add the melted ghee, a little at a time, while stirring continuously. This creates a smooth and homogenous mixture.
- Continue stirring until the mixture starts to leave the sides and bottom of the pan. This indicates that the burfi is ready.
- Immediately pour the mixture onto the greased plate or tray. Spread it evenly with a spatula.
- Sprinkle the toasted slivered almonds evenly over the surface of the burfi. Press them gently into the mixture.
- Let the burfi cool slightly until it's firm enough to handle. Then, cut it into diamond or square shapes.
- Allow the burfi shards to cool completely before storing them in an airtight container. This helps maintain their texture and prevents them from becoming sticky.
Recipe Notes
Good To Know
- If you don’t have access to rajgira atta (amaranth flour), you can buy rajgira/amaranth seeds and powder them to make flour for this recipe.
Expert Tips
- For a smoother texture, soak the amaranth seeds for a few hours before grinding them into flour.
- Adjust the amount of liquid in the recipe depending on the consistency of the batter. You want it to be pourable but not too thin.
- Experiment with adding different spices or herbs to the batter to customize the flavor of your dish.
Storage Instructions
- Store leftovers in an airtight container in the refrigerator for up to 3 days. You can reheat them in the microwave or on the stovetop.
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Recipe Nutrition
Calories: 470kcalCarbohydrates: 36gProtein: 3gFat: 36gSaturated Fat: 21gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 86mgSodium: 4mgPotassium: 21mgFiber: 2gSugar: 25gVitamin A: 0.03IUVitamin C: 1mgCalcium: 36mgIron: 1mg
Donna George
Articles: 29
4 Comments
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Such a beautiful dish! Can’t wait to try it.
Absolutely wonderful! Can’t wait to make it.
This looks incredible! Thank you.
This is a must try recipe…