RITIKA NARULA

Rajgira Gur Tart filled with Sooji Rose Halwa

Rajgira or Amaranth Seeds are full of fiber and protein. They are highly nutritious . Generally in India the seeds are consumed during fasts. but they are so nutritious that it should be part of our regular diet.

The idea of making tart with the seeds was on mind for last so many days. I gave it shape this weekend . I filled it with delicious sooji halwa which is quite popular in Indian household.

This dessert is vegan as it is free from dairy products .

So lets have a look at the recipe.

Yields1 Serving

INGREDIENTS
 Rajgira tart:
 1/2 cup rajgira
 1/2 cup plus 1/4cup gur or jaggery chopped into pieces
 4 tbsp water
 1 tsp ghee

INSTRUCTIONS
1

Heat a frying pan and put 1 tsp rajgira in it. Let it pop by constantly stirring it. Once it is popped remove from fire and pour into a bowl. Repeat the same steps for rest of the rajgira.

2

Once done. Sieve the popped rajgira .

3

In a pan , take 1 tsp ghee and put jaggery into it. Once it melts add water to it. Let it completely melt. Pour over popped rajgira. Using spatula mix rajgira with jaggery.

4

Grease pie mould with oil and while rajgira mix is warm, using wet hands press rajgira mix into the pie mould. Cover the sides as well. Keep aside or refrigerate for half an hour so it hardens.

5

In a vessel, take 1.5 cups water and add 1/2 cup chopped jaggery or sugar. Let it melt completely. Add cardamom powder and rose petals . Switch off gas.

6

Meanwhile dry roast 1/2 cup sooji for 7 minutes. Take it out. Add 1/4 cup ghee to the wok , now roast sooji again on a low flame stirring constantly for at least 10 to 15 minutes till fragrant ( be careful not to burn). Add the sugar rose syrup into the sooji carefully and in batches. Stir constantly so that no lumps are formed. Once it comes together.

7

Turn off the flame.

8

Wait it is bit cool. Put this sooji halwa in rajgira tart and smooth the top using offset spatula or spoon. Garnish with sliced pistachios rose petals and saffron strands. Wait for 15 to 20 min.

9

Ingredients

INGREDIENTS
 Rajgira tart:
 1/2 cup rajgira
 1/2 cup plus 1/4cup gur or jaggery chopped into pieces
 4 tbsp water
 1 tsp ghee

Directions

INSTRUCTIONS
1

Heat a frying pan and put 1 tsp rajgira in it. Let it pop by constantly stirring it. Once it is popped remove from fire and pour into a bowl. Repeat the same steps for rest of the rajgira.

2

Once done. Sieve the popped rajgira .

3

In a pan , take 1 tsp ghee and put jaggery into it. Once it melts add water to it. Let it completely melt. Pour over popped rajgira. Using spatula mix rajgira with jaggery.

4

Grease pie mould with oil and while rajgira mix is warm, using wet hands press rajgira mix into the pie mould. Cover the sides as well. Keep aside or refrigerate for half an hour so it hardens.

5

In a vessel, take 1.5 cups water and add 1/2 cup chopped jaggery or sugar. Let it melt completely. Add cardamom powder and rose petals . Switch off gas.

6

Meanwhile dry roast 1/2 cup sooji for 7 minutes. Take it out. Add 1/4 cup ghee to the wok , now roast sooji again on a low flame stirring constantly for at least 10 to 15 minutes till fragrant ( be careful not to burn). Add the sugar rose syrup into the sooji carefully and in batches. Stir constantly so that no lumps are formed. Once it comes together.

7

Turn off the flame.

8

Wait it is bit cool. Put this sooji halwa in rajgira tart and smooth the top using offset spatula or spoon. Garnish with sliced pistachios rose petals and saffron strands. Wait for 15 to 20 min.

9

Rajgira Gur Tart filled with Sooji Rose Halwa

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