rajgira kheer recipe with step by step photos – simple, easy dessert made with ramdana/rajgira or amaranth grains.

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 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 pressure cooker to save time. however, you can also cook them in a pan. 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.

serve amaranth kheer plain or with some rajgira pooris or singhare ki poori. you can serve this kheer hot, warm or chilled.

if you are looking for more navratri recipes then do check:

• rajgira paratha
• makhana kheer
• sabudana kheer
• samvat rice kheer
• sabudana khichdi

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rajgira kheer recipe

Author:Dassana Amit

Prep Time:10 minutes

Cook Time:10 minutes

Total Time:20 minutes

Course:desserts

Cuisine:north indian

Servings (change the number to scale):3 to 4

5 from 1 vote

rajgira kheer is a simple easy dessert pudding made with amaranth grains. navratri recipe.

INGREDIENTS FOR rajgira kheer recipe

(1 CUP = 250 ML)

• 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 (choti elaichi powder)
• 7 to 8 dried rose petals, chopped (optional)

HOW TO MAKE rajgira kheer recipe

• 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.

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how to make amaranth kheer or rajgira kheer

1. rinse ⅓ cup amaranth grains in a fine meshed seive or strainer. you can also add them directly in the pressure cooker if you want.

2. then add 1.5 cups water. stir very well.

3. 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.

4. now add 1 cup milk in the cooker.

5. 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.

6. add 4 to 5 tbsp sugar. stir again and simmer for 2 minutes more.

7.  lastly add 4 to 5 tbsp sliced cashews or almonds, ½ tsp cardamom powder, 7 to 8 dried rose petals, chopped (optional). you can also add raisins and some crushed saffron.

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 kheer with some sliced almonds or cashews or saffron.