Wednesday, October 22, 2014

Amaranth Pudding - Rajgira Kheer - Payasam

While the leaves of the Amaranth plant are very popular in South India and used in a lot of dishes from stir fries to curries, the seeds of the Amaranth plant are not that popular. I may be wrong but I have never seen the seeds being used there. But in North India I learned Amaranth or Rajgira seeds are cooked during fasting and the flour is used for making breads, sweets and several other dishes.

When I first cooked Amaranth seeds at home everyone thought that I had made kesari, but instead it was just cooked Amaranth with its glassy sheen. Being the festive season and all I made some kheer with it. The texture and taste is definitely something to enjoy. If you like tapioca pearls you'd most surely enjoy this much better without the sliminess of the tapioca.

Also take a look at this awesome looking Amaranth Halwa. The ideas for cooking the Amaranth and generally what to do with it came from here.

Wishing you dear readers a very Happy Deepavali!

Soak and drain the Amaranth seeds. Bring water to boil in a pot and add the seeds to cook in gentle heat.
Soak the almonds in hot water and peel them.
In about 10 minutes the Amaranth seeds should be cooked. While the seeds are cooking blend the almonds with the milk to a smooth paste.
Add in the sugar and cardamom powder and cook for about 2 minuted. Add the almond milk and stir for a few minutes.
After simmering for another 5-8 minutes the pudding should thicken. Add roasted cashews and raisins mix and utrn off the heat.

Pudding is ready to be served. Tastes good warm or cold.

Amaranth Pudding - Rajgira Kheer - Payasam
Preparation Time:10 minutes + 4 -8 hours soaking
Cooking Time:20 minutes
    3/4 cup of Amaranth seeds soaked overnight or at least 2-3 hours
  1. 1/4 - 1/2 almonds soaked in warm water
  2. 1 1/2 cup of fat free or 1 percent milk or just water (use water for vegan)
  3. 1 cup of raw sugar
  4. 2 tsp of cardamom powder
  5. 1/2 cup of cashews (or any nuts you prefer) and raisins
  6. 1 tsp ghee

  1. Rinse a couple of times the soaked Amaranth seeds and strain in a fine sieve.
  2. Bring to boil 2 1/4 cups of water and when it comes to a boil, lower the heat and add the Amaranth seeds.
  3. Cook in gentle medium heat for about 10 minutes till the water is all absorbed and the seeds plump up.
  4. While the seeds are cooking, peel the almonds and with a 1/4 cup of the milk or water blend the almonds to a smooth paste.
  5. Add the sugar and cardamom powder and let cook for 2 minutes or so.
  6. When the amaranth seeds are fully cooked add the almond paste along with the milk and gently simmer for another 5-8 minutes.
  7. Roast the cashews and raisins add them to the pudding and turn off the heat.
  8. Note:How thin or thick you want the pudding to be can be controlled by adjusting the amount of milk or water that is added or simmering for a bit longer.
  9. Turn of the heat when it is still has some liquid else the pudding will get too thick.

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  1. Thank you :)
    I had bought a packet of rajgira, mistaking it to be white till, and was wondering what to do with it. The kheer looks and sounds delicious. Thanks again :)

  2. For best results use long grain basmati rice. The older the rice, better the taste and less mushy it will be


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