INGREDIENTS
- ½ cup rajgira (amaranth) flour
- ⅓ cup ghee
- 1 cup water
- ⅓ cup gud (jaggery) powder
- 1 pinch cinnamon powder
- 1 tablespoon each, chopped almonds and pistachios to garnish
METHOD
- In a non-stick pan, add the ghee and warm it.
- Add the rajgira flour and cook it on a low-medium heat till it turns golden in colour. Stir it continuously so it doesn’t burn.
- Keep adding a little water at a time while stirring so it doesn’t get lumpy.
- Once the entire water is incorporated, add the gud and cinnamon powder and cook over a low heat.
- The gud should melt and mix into the sheera.
- By this point, the sheera should start leaving the sides of the pan and the ghee would have floated to the top.
- Transfer the sheera to a bowl and cool it slightly. Garnish with the chopped almonds and pistachios.
Two young mums, Ananta Goyal and Sneha Poddar share the best of their
experimental millennial kitchen secrets on Instagram as Two Curious Cooks.
Their recipes are flavourful and nutritious and work for the entire family.
Mumbai-based Ananta Goyal is a prominent mommy blogger @bumpandbabyy
and Singapore-based Sneha Poddar is a finance professional. To know more,
follow their Instagram handle @twocuriouscooks
ACTIVITY: It’s Not Gluten
Name 5 plant-based flours that are gluten-free.
