Steps to cook mouth-watering Rajgira kheer

Kheer is a classic Indian dessert that is made throughout the country in many very different ways. Kheer is usually cooked with rice however in this recipe Amarnath seeds are used in place of regular rice.

Cuisine: North Indian Recipes

Course: Dessert

Diet: No Onion No Garlic (Sattvic)

Equipment Used: Sauce Pan With Handle (Tea/Sauces)


1 cup Amaranth Seeds (Rajgira)
1 liter Milk
2 tablespoons Sugar
2 tablespoons Badam (Almond), chopped
2 tablespoons Cashew nuts, chopped
2 tablespoons Raisins
1 pinch Saffron strands
2 tablespoons Milk, for soaking saffron
1 teaspoon Cardamom Powder (Elaichi)
Rose Petals, to garnish
Pistachios, chopped, to garnish

How for Rajgira Ki Kheer Recipe

To begin making Rajgira Ki Kheer Recipe, first, the rajgira has to be popped. Heat a Kadai on low heat with 2-3 tablespoons of rajgira at a time. The rajgira will start popping almost immediately. As they keep popping, remove the popped seeds on a plate. Repeat the procedure till all the rajgira is popped.

In a small bowl, add saffron threads to 2 tablespoons warm milk and let it stay for 10 minutes.

Also Read: 2 Amazing mouth-watering Paneer Recipes

Once all the ramdana/rajgira are popped, in a heavy bottomed pan, bring the milk to boil. Once the milk reached to near-boiling, add the popped rajgira and stir occasionally, on medium heat.

Cook it further for about 10 minutes or till the rajgira is cooked. Add the chopped nuts, raisins, cardamom powder, soaked saffron with milk, and simmer for about 5 minutes.
Switch off heat, garnish with pista and rose petals, and serve. You can serve it chilled too.

Serve Rajgira Ki Kheer Recipe after a meal of Potato Paneer Curry Without Onion And Garlic, Airfried Yogurt & Cottage Cheese Kebabs and Singhara Atta Cheela.

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