Chef Sunil Chauhan

Ingredients

• Rinse 1/3 cup amaranth grains in a fine-mesh sieve or strainer.
• To cook the washed grains, add 1.5 cups of water in the pressure cooker. Stir well.
• Pressure cook the grains on a medium flame for 3 whistles or for 9 to 10 minutes.
• Once the pressure settles down on its own, open the lid of the cooker.
• Add 2 cups of milk in the cooker to the cooked amaranth grains mixture.
• Simmer on a low flame for 6 to 7 minutes.
• Keep stirring at regular intervals so that the kheer does not stick to the base.
• Add jaggery. Stir again and simmer the kheer for 2 minutes more.
• Add 4 to 5 tbsp sliced cashews and almonds, ½ tsp cardamom powder, 7 to 8 dried Rose petals.
• You can also add raisins and crushed saffron.
• Serve amaranth kheer hot or warm or chilled.
• You can garnish with some saffron strands or sliced almonds or cashews, while serving.