Rajgira Kheer
super seed amaranth porridge
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Servings Prep Time
4people 10minutes
Cook Time
20minutes
Ingredients
to garnish
Instructions
  1. On a thick bottomed pan dry roast the amaranth seeds till they pop. Keep the heat medium as they burn easily as well.
  2. To this popped amaranth add the milk and simmer till the amaranth cooks.
  3. Stir occasionally so that it won’t catch the bottom
  4. Once cooked the seeds turn translucent, add the jaggery and cardamom powder.
  5. Stir well and remove from heat.
  6. in a separate pan heat the ghee/ oil and add the cashews and raisins to roast. Once the raisins puffs up, add this to the kheer. This step is optional. Omit if you want to go nut free.
  7. Mix well and serve.
  8. If chilled is preferred, transfer into a serving bowl and chill for about an hour.
Recipe Notes

The amaranth seeds are really tiny, so burn fast. Keep a real good eye on it all along.

The addition of saffron is optional.

You can change the nuts to the ones available for you or even go nut free.