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Rajgira Halva Recipe

Rajgira Halava Recipe offered to Krishna on Ekadasi on a silver thali.
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Hare Krishna Rajgira Halva is a sweet and satisfying dessert perfect for Ekadashi. This easy-to-make halva combines amaranth flour with ghee and jaggery to create a wholesome and delicious treat.

Ingredients

Scale
  • 1 cup amaranth flour (rajgira atta)
  • 1/2 cup ghee
  • 3/4 cup jaggery, grated
  • 2 cups water
  • 1/2 teaspoon cardamom powder
  • Rock salt (sendha namak) to taste
  • Chopped nuts for garnish (optional)

Instructions

  1. Heat Ghee: In a heavy-bottomed pan, heat the ghee over medium heat. Add the amaranth flour and roast until it turns golden brown and fragrant.
  2. Prepare Jaggery Syrup: In a separate pan, dissolve the grated jaggery in water and bring it to a boil. Add rock salt and stir well.
  3. Combine Flour and Syrup: Slowly pour the jaggery syrup into the roasted flour, stirring continuously to avoid lumps.
  4. Cook Halva: Continue to cook the mixture until it thickens and starts to leave the sides of the pan. Add cardamom powder and mix well.
  5. Garnish and Serve: Garnish with chopped nuts if desired. Serve warm as a sweet offering to Krishna.

Notes

  • Roasting Flour: Be sure to roast the amaranth flour on medium heat until it is golden brown and fragrant. This step is crucial for achieving the right texture and flavor.
  • Jaggery Substitution: If jaggery is not available, you can use sugar, though jaggery is preferred for its health benefits and flavor.
  • Consistency Adjustment: If the halva is too thick, you can add a little more water or milk to achieve the desired consistency.
  • Serving Suggestion: Rajgira Halva is best served warm, garnished with chopped nuts like almonds or cashews for added texture and flavor.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/ekadasi-meals/rajgira-halva-recipe/