Rajgira Badam Barfi (Amaranth Almond Fudge)

1 year ago

The Rajgira badam barfi is a soft and moist dessert that is naturally high in protein, devoid of gluten, which has been sweetened with jaggery and cardamom. This wholesome confection is also recognized as ram dana (God's grain) ki barfi in the local dialect. Additionally, they may be included in your healthy diet for weight reduction and fitness during festival occasions to satiate your cravings for sweets.

Region: Uttarakhand/Maharashtra

Nature: Desserts

Cuisine: Indian

Prep Time: 20 Min

Cook Time: 20 Min

Total Time: 40 Min

Serves: 04




Amaranth seeds

1 cup

Chickpea Flour

1/2 cup

Jaggery powder

3/4 cup

Vegan Ghee

2 cup

Almond coarsely powder

1/2 cup

Cardamom powder

1/2 tsp

Amaranth seeds popped-up

2-3 tbsp


  1. Grind amaranth seeds finely into a powder.

  2. Roast the amaranth flour till deep brown. Keep aside.

  3. Roast the chickpea flour till they get a slightly brownish hue. Keep aside.

  4. Roast the almonds and grind them coarsely.

  5. In a deep bottom pan, melt the jaggery in 1/4 cup hot water.

  6. As the syrup begins to form, keep separating the scum that floats on top. That is the impurities in jaggery.

  7. Once the jaggery syrup is ready, add the amaranth flour, chickpea flour, cardamom powder, and crushed almond.

  8. Mix them well. Do this on low heat.

  9. Add the ghee in stages, that will help you measure the exact amount of ghee required.

  10. Keep stirring in low heat till everything starts forming into a solid lump or mass.

  11. Keep a greased plate ready beforehand.

  12. If you keep this mixture on heat for a couple of minutes more than it requires, moisture will evaporate from it and it will look like a dry mixture powder

  13. If that happens, sprinkle little hot water over it.

  14. Immediately pour the mixture on a greased plate, flatten and shape it with the help of a spatula.

  15. Do not pat it down too thick or too thin.

  16. Serve warm or at room temperature.

  17. This will keep fresh at room temperature (not too hot or humid) for three days or more.

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

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