Amranth/ Ramdane/ Rajgira Ki Kheer
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About Amranth/ Ramdane/ Rajgira Ki Kheer
Rajgira, also known as amaranth or ramdana, is a nutritious grain often enjoyed during fasting periods in India. While it's commonly found in the form of laddus or chikkis at the market, rajgira is incredibly versatile and can also be used to make puris or parathas paired with potatoes. Rich in iron and fiber, this ancient grain not only nourishes the body but also brings a wealth of health benefits to your table.
This creamy, indulgent Rajgira Ki Kheer transforms the humble grain into a delectable dessert, perfect for serving guests or treating yourself during festive times. Cooked slowly with full cream milk, sugar, and a generous mix of almonds and cashews, this kheer exudes a rich flavor. Enhance its aroma and taste with a touch of cardamom powder and saffron, making each spoonful a delightful blend of tradition and comfort.
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Recipe Time & More
Ingredients
- 1 bowl Amaranth (rajgira amaranth)
- 1 Full Cream (or milk litter milk)
- 1 tbsp Sugar (or chini chini)
- 2 tbsp Almonds (chopped)
- 2 tbsp Cashews (chopped)
- 2 tbsp Raisin (chopped kishmish)
- 8 Saffron Strands
- 2 tbsp Milk
- 1 tsp Cardamom Powder (Elaichi, green cardamomhari ilaichi)
- Rose Petals (or pistachio and pistachio for garnish)
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Instructions
- First you need to pop the rajgira, Heat a pan add 2 to 3 tbsp ramdana at a time it will start popping up almost immediately, As they popped up removed from the pan and keep aside.
- Soak the saffron threads in 2 tbsp milk. Repeat the process for the rest of ramdana.
- Now put the milk in a heavy bottom pan, Bring to a boil and reduce the heat then add pooped ramdana stir and mix, Reduce the heat and allow to simmer.
- Cook it for 10 minutes Stir occasionally, Add chopped nuts, cardamom powder and soaked saffron simmer for 5 minutes. Turn off the gas. Cool and garnish with rose petal and pistachio serve chilled.
Recipe Notes
you can add honey instead of sugar as per your taste.
Additional Tips
- For extra creaminess, soak the rajgira grains in milk for 30 minutes before cooking; this helps them swell and soften, resulting in a silkier kheer texture.
- If you prefer a nutty crunch, lightly roast the almonds and cashews in a teaspoon of ghee before adding them to the kheer, enhancing both flavor and aroma.
- For a vegan version, substitute full cream milk with thick coconut milk or almond milk and use a plant-based sweetener like maple syrup or coconut sugar.
- Kheer thickens as it cools, so if preparing in advance, consider keeping it slightly runnier and adding a splash of warm milk before serving to adjust consistency.
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Recipe Nutrition
Calories: 60kcal | Carbohydrates: 5g | Protein: 2g | Fat: 4g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 2.4g | Fiber: 1g | Sugar: 4g
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Hem Lata Srivastava
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Absolutely scrumptious! Thanks for the recipe.
I’m excited to make this at home!
This looks amazing! Thanks for sharing.
This looks so inviting! I’m eager to try it.
Such a tempting dish! Thank you.