Take 100 grams of rajgira (amaranth) and dry roast it in a pan on medium heat until it turns light brown. Keep it aside.
In the same pan, add 2 tablespoons of ghee and heat it.
Add 50 grams of chopped dry fruits like almonds, cashews, and raisins to the ghee and sauté them until they turn golden brown.
Now add the roasted rajgira to the pan and mix well.
Add 200 grams of sugar and 500 ml of milk to the pan. Stir continuously to avoid lumps.
Cook on low heat until the mixture thickens and the rajgira is cooked well.
Serve the Rajgira Sheera hot, garnished with a few more chopped dry fruits.