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Rajgira kheer

By: Navratri Fasting
Region: Indian
Dish:Vegetarian - Desserts


1/3 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 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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