Rajgira kheer is a simple easy dessert pudding made with amaranth grains. Navratri recipe.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 10 minutes
- Total time: 20 minutes
- Yield: 3
- Category: Desserts
- Cuisine: North Indian
Ingredients
- ⅓ cup amaranth grain ((rajgira or ramdana))
- 1.5 cups water (for pressure cooking)
- 1 cup milk
- 4 to 5 tablespoon sugar (or add as per taste)
- 12 to 15 cashews or blanched almonds, (sliced or 4 to 5 tablespoon sliced cashews or almonds)
- 4 to 5 green cardamoms, (crushed to a powder in mortar-pestle or ½ teaspoon cardamom powder)
- 7 to 8 dried rose petals, (chopped (optional))
Method
- Rinse 1/3 cup amaranth grains in a fine meshed seive or strainer. You can also add them directly in the pressure cooker if you want.
- Then add 1.5 cups water. Stir very well
- Pressure cook the grains on a medium flame for 3 whistles or for 9 to 10 minutes. Once the pressure settles down on its own, open the lid of the cooker.
- Now add 1 cup milk in the cooker.
- Keep the cooker on stove top on sim or low flame. Stir the milk and the cooked amaranth grains mixture very well. Simmer on a low flame for 6 to 7 minutes. Do keep on stirring at intervals so that the kheer does not stick or get browned from the base.
- Add 4 to 5 tbsp sugar. Stir again and simmer the kheer for 2 minutes more.
- Lastly add 4 to 5 tbsp sliced cashews or almonds, 1/2 tsp cardamom powder, 7 to 8 dried rose petals, chopped (optional). You can also add raisins and crushed saffron. Stir again.
- Serve amaranth kheer hot or warm or chilled. Once the kheer comes to room temperature, you can chill it in the fridge.
- You can garnish with some saffron strands or sliced almonds or cashews, while serving.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.