Rajgira Badam Sukhdi is a healthy Gujarati dessert with nutty and aromatic notes from pistachio, almond, and saffron. With no grains, it’s perfect for the Indian Navaratri festival and those that are fasting!
Navaratri is a Hindu festival in India where they worship the various avatars or incarnations of Goddess Durga and observe a 9-day fast. During the fast, people don’t eat grains like flours, lentils, or rices and also avoid certain vegetables like garlic and onion.
This Rajgira Badam Sukhdi is made with amaranth and almond flours, making it perfect for the upcoming festival. With coarsely ground pistachios and almonds and delicate saffron, there’s no shortage of sweet flavors and textures in this delicious dessert!
HOW TO MAKE RAJGIRA BADAM SUKHDI:
- Roast Rajgira-Amaranth Flour! Heat a large, heavy-bottomed saucepan on low heat and add in the ghee. Once the ghee is melted, add in the rajgira (amaranth) flour and roast the flour for 10-15 minutes until it’s slightly darker in color and smells nutty. The color will be similar to an almond skin, so make sure not to burn it and cook it slowly on low heat.
- Add Almond Flour! Add in the almond flour and mix together for 2-3 minutes. Then, turn off the heat and add in the jaggery, mixing well until it begins to melt.
- Mix Nuts & Saffron! Turn the heat back on to low and add in the cardamom powder, almond, pistachio, and saffron milk. Stir until it’s well combined and turn off the heat about 2-3 minutes later once everything started to come together.
- Garnish, Set & Cut! Transfer this mixture to a greased dish and spread it evenly, using the bottom of a bowl to make sure it’s smooth. It should be about 1 inch in thickness. Garnish with the rose petals, pistachio, and almond. Let it set for 5 minutes and then cut it into your desired shape and set aside for 30 minutes to let set. Once firm, your sukhdi is ready to eat!
Rajgira Badam Sukhdi (Amaranth Almond Fudge) is healthy Gujarati dessert with nutty and aromatic notes from pistachio, almond, and saffron. With no grains, it’s perfect for the Indian Navaratri festival and those that are fasting!
- 1 cup rajgira (amaranth) flour
- 1/2 cup almond flour
- 2/3 tbsp jaggery , finely chopped
- 1/2 cup ghee
- 1/2 tsp cardamom powder
- 8 strand saffron , soaked in 2 tbsp milk
- 1 tbsp pistachio , coarsely ground
- 1 tbsp almonds , coarsely ground
- 2 tsp dried rose petals
- 1 tbsp pistachio , coarsely ground
- 1 tbsp almonds , coarsely ground
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Heat a large, heavy-bottomed saucepan on low heat and add in the ghee. Once the ghee is melted, add in the rajgira (amaranth) flour and roast the flour for 10-15 minutes until it’s slightly darker in color and smells nutty. The color will be similar to an almond skin, so make sure not to burn it and cook it slowly on low heat.
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Add in the almond flour and mix together for 2-3 minutes. Then, turn off the heat and add in the jaggery, mixing well until it begins to melt.
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Turn the heat back on to low and add in the cardamom powder, almond, pistachio, and saffron milk. Stir until it’s well combined and turn off the heat about 2-3 minutes later once everything started to come together.
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Transfer this mixture to a greased dish and spread it evenly, using the bottom of a bowl to make sure it’s smooth. It should be about 1 inch in thickness.
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Garnish with the rose petals, pistachio, and almond. Let it set for 5 minutes and then cut it into your desired shape and set aside for 30 minutes to let set. Once firm, your sukhdi is ready to eat!
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