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–+ servings
amarath seed kheer

Rajgira Kheer

super seed amaranth porridge
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Desserts, Sweets and savories, Traditional
Cuisine Autumn, Baby toddler food, Fusion, gluten free, Indian, One pot, Vegan, Vegetarian, Winter
Servings 4 people

Ingredients
  

  • 1/2 cup Amaranth seeds (rajgira, dhandtina akki, thenai)
  • 2 cups full cream milk / plant based milks
  • 2 tbsp jaggery crushed
  • 1/4 tsp cardamom powder

to garnish

  • 1 tsp ghee / clarified butter use coconut oil if vegan
  • 2-3 tbsp cashew nuts
  • 1 tbsp raisins

Instructions
 

  • On a thick bottomed pan dry roast the amaranth seeds till they pop. Keep the heat medium as they burn easily as well.
  • To this popped amaranth add the milk and simmer till the amaranth cooks.
    cooking
  • Stir occasionally so that it won't catch the bottom
  • Once cooked the seeds turn translucent, add the jaggery and cardamom powder.
  • Stir well and remove from heat.
  • 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.
  • Mix well and serve.
  • If chilled is preferred, transfer into a serving bowl and chill for about an hour.
    rajgrira kheer

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.
Tried this recipe?Let us know how it was!