Hey all!! The recipe I am posting today is Amaranth Kheer which is a sweet dish. You can have it as an accompaniment with your main course which is the way we normally have it or you can have it as dessert. I have it chilled but you can have this kheer warm also. Amaranth seeds are basically rajgira seeds which used in fasting recipes. You can make this kheer during your fasting period also. It is very simple and easy to make it and it is so yummy you wont be able to stop at one bowl. Rajgira/Amaranth Seeds have no taste of their own hence it is easy to blend them in with anything. I have even posted a recipe of Amaranth Salad you can check it out in the link below. So lets get cooking…
Milk- 1/2 liter
Amaranth Seeds – 1 cup
Milkmaid – 1/2 cup
Kesar Strands- a few
Vanilla Essence – 2-3 drops
Almonds (roughly chopped) – 1/4 cup
Raisins – 2 tbsp
Saunf/Fennel Powder – 1 tsp
Butterscotch balls/crispies (optional) – 1 tbsp
Water for boiling – 1 1/2 cups
1) Soak the amaranth seeds in 1/2 cup water for 15-20 minutes. After 15 minutes boil the amaranth seeds in 1 cup water. This will take around 10 minutes. The seeds will become soft and transparent. Strain the amaranth seeds and drain away any residue water completely.
2) Keep the milk for boiling. Let the milk boil for 5 minutes then add the milkmaid and kesar strands. Let it boil for atleast 15 minutes on low flame till the milk thickens a bit.
3) Now add the vanilla essence, almonds, raisins, fennel powder and butterscotch crispies/balls. Switch off the gas and add the cooked amaranth and stir everything.
4) Let the kheer cool down to room temperature and keep it in the fridge to chill. Serve chilled or hot immediately as you like.
Note: Add the amaranth at last only as it will sink to bottom.
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