Hello everybody, it is Louise, welcome to our recipe site. Today, I will show you a way to make a special dish, dussehra and diwali delights: gluten-free rajgira burfi shards. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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.
Dussehra and Diwali Delights: Gluten-Free Rajgira Burfi Shards is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. Dussehra and Diwali Delights: Gluten-Free Rajgira Burfi Shards is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook dussehra and diwali delights: gluten-free rajgira burfi shards using 5 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Dussehra and Diwali Delights: Gluten-Free Rajgira Burfi Shards:
- Prepare 1/2 cup Rajgira atta/Amaranth flour
- Get 1/2 cup Powdered jaggery or brown sugar (Use less or more as per sweet tolerance and liking)
- Get 1/4 to 1/2 cup Melted ghee
- Prepare 1/2 teaspoon Powdered cardamom seeds
- Make ready 10 Slivered almonds
Churmundo, Kakara Pitha, Rajgira Burfi, Rava Condensed milk laddu, Rasgulla and Kaju Katli. And here's a full list of Diwali Sweets Recipes Microwave Besan Laddu Recipe Hari Chandana ยท Easy to do Coconut Burfi recipe. Thengai burfi as its called in Tamilnadu, this is a delicious never fail. this amaranth Burfi is an Indian fudge made of amaranth/rajgira flour and coconut. flavored with cardamom Triple fun on this post. You get these fudgy, easy, refined sugar free Burfis.
Steps to make Dussehra and Diwali Delights: Gluten-Free Rajgira Burfi Shards:
- 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.
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