Gluten Free Rajgira Barfi Recipe

Step 1: 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

Step 2: Remove from the flame and set aside

Step 3: Grease a flat plate with ghee and keep aside

Step 4: Roast the halved cashewnuts in a little ghee until crisp and golden brown

Step 5: Take care to do it on low heat to roast it evenly

Step 6: Next combine the jaggery and 1/4 cup water in a heavy bottomed pan and place over low heat

Step 7: (the amount of water should be just enough to soak the jaggery or sugar)

Step 8: Make a syrup of half thread consistency

Step 9: To the jaggery syrup, add the roasted flour and powdered cardamom and mix well

Step 10: Keep stirring continuously

Step 11: Add the melted ghee little at a time while stirring the mixture

Step 12: (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

Step 13: Pour this mixture immediately on to the greased tray and spread it evenly for it to set

Step 14: Sprinkle the roasted cashewnuts on top and press gently while the Rajgira Burfi mixture is still hot

Step 15: Allow the Rajgira Burfi to cool and then cut into desired sizes and shapes

Step 16: Store the Rajgira Burfi in an airtight box for a week

Step 17: Serve Gluten-Free Rajgira Burfi for Diwali, Raksha Bandhan or any other special occasion in the family

Step 18: Serve Gluten Free Rajgira Burfi Recipe after your everyday meal of Palak Dal, Bharwa Bhindi, Phulka and Lauki Raita