Gluten Free Rajgira Burfi Recipe
Gluten Free Rajgira Burfi Recipe is a delicious Burfi recipe perfect for the festive season. Serve it for special occasions or after your everyday meals.
Diwali is just around the corner! I'm sure most of you have planned family get togethers, festive lunches and dinners. Festivals are such a wonderful time for family to get together and spend some quality time. But this barfi is a healthy one!
It is made from Gluten-Free Rajgira/Amaranth Flour, sweetened with jaggery and flavored with cardamon. Make the Gluten-Free Rajgira Burfi for Diwali, Raksha Bandhan or any other special occasion in the family.
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 quinoa — both are good protein sources and are naturally gluten-free — but it also boasts of some impressive nutritional stats of its own.
Serve Gluten Free Rajgira Burfi Recipe after your everyday meal of Palak Dal, Bharwa Bhindi, Phulka and Lauki Raita.
If you like this sabzi, you can also try other Burfi Recipes such as:
10 M
30 M
40 M
8 Burfis
Ingredients
- 1/2 cup Rajgira Flour (Amaranth Flour)
- 1/2 cup Jaggery
- 1/2 cup Ghee , melted
- 1/2 teaspoon Cardamom Powder (Elaichi)
- 1/4 cup Cashew nuts , halved
How to make Gluten Free Rajgira Burfi Recipe
To begin making the Gluten Free Rajgira Burfi Recipe, 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 halved cashewnuts in a little ghee until crisp and golden brown. Take care to do it on low heat to roast it evenly.
Next combine the jaggery and 1/4 cup water in a heavy bottomed pan and place over low heat. (the amount of water should be just enough to soak the jaggery or sugar). Make a syrup of half thread consistency.
To the jaggery syrup, add the roasted flour and powdered cardamom and mix well.
Keep stirring continuously. Add the melted ghee little at a time 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 Rajgira Burfi mixture starts leaving the sides and bottom of the pan, turn off the heat. Pour this mixture immediately on to the greased tray and spread it evenly for it to set.
Sprinkle the roasted cashewnuts on top and press gently while the Rajgira Burfi mixture is still hot.
Allow the Rajgira Burfi to cool and then cut into desired sizes and shapes. Store the Rajgira Burfi in an airtight box for a week.
Serve Gluten-Free Rajgira Burfi for Diwali, Raksha Bandhan or any other special occasion in the family.
Serve Gluten Free Rajgira Burfi Recipe after your everyday meal of Palak Dal, Bharwa Bhindi, Phulka and Lauki Raita.
Donna George
Donna is an avid cook and like many others, discovered her love for cooking after marriage. She experiments with various cuisines from around the world with Indian cuisine at its heart. Being a Keralite, the majority of her recipes are from Kerala (South Indian). She strongly believe in "Cooking made easy".
