Rajgira or Amaranth Kheer is a sweet pudding made with Rajgira flour, milk and sugar. It is commonly made during fasting periods such as Navratri or Ekadashi. Here is a recipe for Rajgira Kheer:
- 1/2 cup Rajgira flour
- 2 cups milk
- 1/4 cup sugar
- 1/4 tsp cardamom powder
- a pinch of nutmeg powder
- a few saffron strands (optional)
- 2 tbsp chopped dry fruits (almonds, pistachios) for garnish
- In a pan, heat the milk and bring it to a boil.
- In a separate bowl, mix the Rajgira flour with 1/4 cup of water to make a smooth paste.
- Slowly add the Rajgira paste to the boiling milk, while stirring constantly to prevent lumps.
- Add the sugar, cardamom powder, nutmeg powder, and saffron strands.
- Simmer the kheer for about 10-15 minutes or until thickened, stirring occasionally.
- Remove the pan from heat and let it cool.
- Garnish with chopped dry fruits and serve chilled.
You can also make Ramdana kheer similarly using Ramdana flour instead of Rajgira flour. Ramdana is also known as “fox nut” or “makhana”. It is a common ingredient for fasting dishes.