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Amaranth almond fudge / Rajgira barfi - Gluten free dessert

Amaranth almond fudge / rajgira ki barfi is nutritional gluten free, refined sugar free Indian dessert for special occasions or for regular snacks
Recipe Cuisine Indian
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 10

Recipe Ingredients

  • 1 cup Amaranth seeds , grind finely into powder
  • 1/2 cup Chickpea flour
  • 3/4 cup Jaggery powder
  • 1/2 cup Ghee
  • 1/2 cup Almond coarsely powder
  • 1/2 tsp Cardamom powder
  • 2-3 tbsp Amaranth seeds popped up

Recipe Instructions

  1. Roast the amaranth flour till deep brown. Keep aside.
  2. Roast the chickpea flour till they get slightly brownish hue. Keep aside.
  3. Roast the almonds and grind them coarsely.
  4. In a deep bottom pan, melt the jaggery in 1/4 cup hot water.
  5. As the syrup begins to form, keep separating the scum that floats on top. That is the impurities in jaggery.
  6. Once the jaggery syrup is ready, add the amaranth flour, chickpea flour, cardamom powder and crushed almond.
  7. Mix them well. Do this on low heat.

  8. Add the ghee in stages, that will help you measure the exact amount of ghee required.
  9. Keep stirring in low heat till everything starts forming into a solid lump or mass.
  10. Keep a greased plate ready before hand.
  11. If you keep this mixture on heat for couple of minute more than it requires, moisture will evaporate from it and it will look like a dry mixture powder.
  12. If that happens, sprinkle little hot water over it.
  13. Immediately pour the mixture on greased plate, flatten and shape it with the help of spatula.
  14. Do not pat it down too thick or too thin.
  15. Serve warm or at room temperature.
  16. This will keep fresh at room tempertaure (not too hot or humid) for three days or more.

  17. When in doubt, refrigerate them in tight container. To serve straight from fridge or warm for 10 sec in microwave.