Name: Diwali Delights: Gluten-Free Rajgira Burfi Shards recipe by Donna George at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1/2 cup rajgira atta/amaranth flour; 1/2 cup powdered jaggery or brown sugar; 1/4 to 1/2 cup melted ghee; 1/2 teaspoon powdered cardamom seeds; 10 slivered almonds

ABOUT Diwali Delights: Gluten-Free Rajgira Burfi Shards RECIPE

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. This burfi does not just boast of flavor but is so simple to cook up!

Instructions

Dry roast the rajgira/amaranth flour in a heavy bottom pan till the color changes to light brown. Remove from the flame and set aside.
Grease a flat plate with ghee and keep aside.
Roast the sliced almonds in a little ghee (1/2 to 1 teaspoon approximately) and set aside.
Combine the jaggery (or sugar) and little water in a heavy bottomed pan and place over low flame. (the amount of water should be just enough to soak the jaggery or sugar)
Make a syrup of half thread consistency.
Now add the roasted flour and powdered cardamom and mix well.
Keep stirring continuously. Add the melted ghee little by little 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 mixture starts leaving the sides and bottom of the pan, turn off the flame. Pour this mixture immediately on to the greased tray.
Sprinkle the slivered almonds on top and press gently.
Let it cool a bit and cut into pieces.

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