Rajgira kheer is a simple easy dessert pudding made with amaranth grains. Navratri recipe.
▢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)
Rinse 1/3 cup of amaranth grains in a fine-meshed sieve or strainer. You can also add them directly to the pressure cooker if you prefer.
Then add 1.5 cups of water. Stir well.
Pressure cook the grains over medium heat for 3 whistles or for 9 to 10 minutes. Once the pressure naturally releases, open the lid of the cooker.
Now add 1 cup of milk to the cooker.
Keep the cooker on low heat. Stir the milk and the cooked amaranth grains mixture thoroughly. Simmer over low heat for 6 to 7 minutes. Remember to stir occasionally to prevent the kheer from sticking to the bottom or browning.
Add 4 to 5 tablespoons of sugar. Stir again and simmer the kheer for an additional 2 minutes.
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.