Amaranth porridge – Rajgira kheer
Navratri season has arrived! The Garba sessions and yum fasting food is what I desperately wait every year. This year however, I am not observing a 9 day fast but just on the first day. To keep me fuller for a long time, I made a hot amaranth breakfast porridge. The warm bowl of porridge with generous toppings of fresh fruits and nuts make it even more desirable.
The buzz around Amaranth
Most people in central India refer to it as Rajgira. Amaranth is packed with manganese and phosphorous, exceeding your daily nutrient needs in just one serving. Manganese helps brain health and phosphorous maintains bone health. And above all, its perfectly gluten free, helps control inflammation, helps weight loss and is a great antioxidant.
How I made it
I made this simple breakfast porridge like regular oats porridge. Boiled the amaranth grains in water and milk. The ratio of milk and water to amaranth is 0.5:1:0.5. Boil everything together in closed lid pan for 10 mins on medium flame. And you’re done. You can use the milk of your preference.
Amaranth porridge - Rajgira kheer
- 0.5 cups of milk of your choice
- 1 cup of water
- 0.5 cup of Amaranth grains
- nuts of your choice
- chopped fruits of your choice
- honey as per preference.
- In a sauce pan, add water and let it come to boil on medium flame.
- Once the water comes to a rolling boil add Amaranth grains and cook on medium flame with lid covered.
- Stir occasionally. Cook for 2 mins and add milk once the grains look slightly enlarged.
- Cover the pan with lid and cook for 8-10 mins on low flame.
- By now the grains should look slightly large and translucent.
- Turn off the flame and let it sit for sometime with lid on it.
- Transfer to bowl and garnish with nuts and fresh fruits. Add honey for taste (if required)
I hope you like this recipe and give this a try. If you try this recipe and liked it, do share a picture with the hashtag #whenchaimetbiskit on Instagram or Facebook. Would love to know what you guys have been cooking.