Thursday, April 7, 2011

Rajagara Sheero/ રાજગરાનો શીરો

Though I am not much into sweet dish but this is one of my favorites. This is quite common among Gujaratis on fasting day. More than taste I like its aroma. If you are too much calorie conscious and in dieting, sorry this is not for you. But see the brighter side, raagi flour is gluten free and very rich in anti-oxidants J It does not ask for any pre-preparation and leftover can be frozen. It stays good for 3-4 weeks.

Serves 4
Preparation Time: 10 Minute
Cooking Time: 30 Minute

1 cup rajagara/raagi flour
¾ cup ghee
1 cup sugar
10-15 raisins
½ tsp cardamom powder
12-15 almonds, sliced

  1. Heat ghee in a non-stick pan on low-medium heat. Once melted and hot add flour to it
  2. Roast flour until it turns light brown and stir continuously (I always get confused that it should not be overcooked. So along with flour, I add just one raisin. When raisin is completely swollen and dark, flour is considered perfectly cooked)
  3. Add 3 cups of hot water, sugar and raisins, mix well and stir in between
  4. When water evaporates completely and ghee starts showing up on the edge, turn off the heat
  5. Add cardamom powder and garnish with sliced almonds
  6. Serve hot

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