This is one of the most tastiest kheer, I made with amaranth. Unlike other kheers or puddings which are smooth to the palate, this one has a crunchy texture. This crunch comes from the amaranth grains and it is this crunch that does make this kheer different from other kheers. I make this kheer similar to the Samvat rice kheer (barnyard millet pudding) I prepare. Here, I have cooked the amaranth grains in a stovetop pressure cooker to save time. However, you can also cook them in a pan or pot adding water as required. It will just take about 25 to 30 minutes for them to cook in a pan. Do try this sweet dessert for Navratri and you will love it. The kheer taste so good that you can even prepare it on non-fasting days. You can easily the recipe to make a bigger or small batch. Serve amaranth kheer plain or with some Rajgira pooris or singhare ki poori. You can serve this kheer hot, warm or chilled.
How to make Amaranth Kheer or Rajgira Kheer
- Rinse ⅓ cup of amaranth grains in a fine meshed seive or strainer. You can also add them directly to the stovetop pressure cooker if you want.
- Then add 1.5 cups of water. Stir and mix very well.
- Pressure cook the grains on a medium heat for 3 whistles or for 9 to 10 minutes. Once the pressure settles down on its own, then only open the lid of the cooker.
- Now add 1 cup of milk to the pressure cooker.
- Keep the cooker on stove top on sim or low heat. 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 tablespoons of sugar or according to your taste. Stir again and simmer for 2 minutes more.
- Lastly add 4 to 5 tablespoons of sliced cashews or almonds, ½ teaspoon cardamom powder and 7 to 8 dried rose petals, chopped (optional). You can also add raisins and some crushed saffron to make the kheer more flavorful. Serve amaranth kheer hot or warm or chilled. Once the kheer comes to room temperature, you can chill it in the fridge. You can also garnish the rajgira ki kheer with some sliced almonds or cashews or saffron while serving. The leftover can be refrigerated and the kheer stays good for about 1 day. If you are looking for more Navratri recipes then do check:
Rajgira parathaMakhana kheerSabudana kheerSamvat rice kheerSabudana khichdi
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Rajgira ki Kheer Post from the blog archives, first published in October 2015 has been republished and updated on December 2022.
title: “Rajgira Kheer Amaranth Kheer For Vrat " ShowToc: true date: “2024-10-18” author: “Anthony Mcfarland”
This is one of the most tastiest kheer, I made with amaranth. Unlike other kheers or puddings which are smooth to the palate, this one has a crunchy texture. This crunch comes from the amaranth grains and it is this crunch that does make this kheer different from other kheers. I make this kheer similar to the Samvat rice kheer (barnyard millet pudding) I prepare. Here, I have cooked the amaranth grains in a stovetop pressure cooker to save time. However, you can also cook them in a pan or pot adding water as required. It will just take about 25 to 30 minutes for them to cook in a pan. Do try this sweet dessert for Navratri and you will love it. The kheer taste so good that you can even prepare it on non-fasting days. You can easily the recipe to make a bigger or small batch. Serve amaranth kheer plain or with some Rajgira pooris or singhare ki poori. You can serve this kheer hot, warm or chilled.
How to make Amaranth Kheer or Rajgira Kheer
- Rinse ⅓ cup of amaranth grains in a fine meshed seive or strainer. You can also add them directly to the stovetop pressure cooker if you want.
- Then add 1.5 cups of water. Stir and mix very well.
- Pressure cook the grains on a medium heat for 3 whistles or for 9 to 10 minutes. Once the pressure settles down on its own, then only open the lid of the cooker.
- Now add 1 cup of milk to the pressure cooker.
- Keep the cooker on stove top on sim or low heat. 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 tablespoons of sugar or according to your taste. Stir again and simmer for 2 minutes more.
- Lastly add 4 to 5 tablespoons of sliced cashews or almonds, ½ teaspoon cardamom powder and 7 to 8 dried rose petals, chopped (optional). You can also add raisins and some crushed saffron to make the kheer more flavorful. Serve amaranth kheer hot or warm or chilled. Once the kheer comes to room temperature, you can chill it in the fridge. You can also garnish the rajgira ki kheer with some sliced almonds or cashews or saffron while serving. The leftover can be refrigerated and the kheer stays good for about 1 day. If you are looking for more Navratri recipes then do check:
Rajgira parathaMakhana kheerSabudana kheerSamvat rice kheerSabudana khichdi
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. This Rajgira ki Kheer Post from the blog archives, first published in October 2015 has been republished and updated on December 2022.
