We often tend to rely too much on fried and oily food during Navratris, gaining extra kilos instead of loosing. Choosing your ingredients & recipes wisely you can effectively detoxify your body during these days.

Amaranth is an amazing super food, called rajgira or cholai, it is rich in calcium, fiber & many minerals. This Amaranth kheer is low on sugar and a good breakfast choice to keep you filled through the day. Infused with saffron, with nuts and berries adding flavors, vitamins and healthy fats. Super easy and quick, it gets ready in 20 min. This can be a routine breakfast even when you aren’t fasting and can be a food for toddlers too.

Ingredients:

• 1 cup Rajgira/ Amaranth Seeds
• 1 liter + 2 tbsp. Milk
• 2- 3 tablespoons Sugar
• 2 tablespoons Almonds, chopped
• 2 tablespoons Cashew nuts, chopped
• 2 tablespoons Raisins
• 1 pinch Saffron strands
• ½ teaspoon Cardamom Powder
• Mixed Berries, to garnish
• Pistachios, chopped, to garnish

Method:

1. Heat a pan on low heat and add 2-3 tablespoons of rajgira/ amaranth at a time. The rajgira/ amaranth will start popping almost immediately. As they keep popping, remove the popped seeds on a plate. Repeat the procedure with all the rajgira/ amaranth, following the same procedure.
2. In a small bowl, add saffron threads to 2 tablespoons warm milk and let it stay for 20- 30 minutes.
3. In a heavy bottomed pan, bring the milk to boil. Once the milk reached to near-boiling, add the popped rajgira/ amaranth.
4. Cook it stirring occasionally on medium heat for around 10 minutes or till the rajgira/ amaranth is cooked.
5. Add the chopped nuts, raisins, cardamom powder, soaked saffron with milk, and simmer for about 5 minutes.
6. Switch off heat, garnish with pistachio and berries and serve it warm or chilled.

Notes:

1. Preferably use full cream milk to get a creamier kheer.
2. You can adjust the sugar, nuts & spices to your taste.
3. Make sure to heat the pan before adding rajgira/ amaranth and pop them in a batch of 2- 3 tbsp. only to avoid burning.
4. Keep stirring the kheer occasionally to avoid it sticking at the bottom and burning.