Make this creamy Gulkand & Amaranth Kheer with rajgira, milk, cardamom, and nuts. A fragrant Indian dessert with a delicious floral twist.
A creamy, fragrant kheer made with amaranth, milk, Gulkand, cardamom, and nuts. A unique take on the traditional Indian kheer, with the cooling sweetness of rose.
Amaranth, also known as rajgira, has long been used in Indian kitchens in different forms. Pairing its earthy, nutty flavour with creamy milk and floral Gulkand creates a dessert that feels both traditional and refreshing.
Ingredients
▪️ ½ cup amaranth (rajgira)
▪️ 2 cups full-fat milk
▪️ 3 tbsp Amrutam Gulkand
▪️ 2–3 tbsp jaggery, adjust to taste
▪️ ¼ tsp cardamom powder
▪️ 1 tbsp chopped almonds
▪️ 1 tbsp chopped pistachios
▪️ 1 tsp ghee
▪️ Dried rose petals, for garnish
Method
Step 1: Rinse the Amaranth
Wash the amaranth well and drain. Let it rest for a few minutes.
Step 2: Cook the Amaranth
Heat ghee in a heavy-bottomed pan. Add amaranth and lightly roast for 1–2 minutes. Add 1 cup water and cook on low heat until the grains soften and absorb the water.
Step 3: Add the Milk
Pour in the milk and simmer on low heat, stirring occasionally, until the kheer becomes creamy and slightly thick.
Step 4: Sweeten It
Add jaggery and cardamom. Mix well and cook for another 2–3 minutes.
Step 5: Add the Gulkand
Turn off the heat and let the kheer cool slightly. Stir in the Gulkand so its delicate rose flavour remains fresh.
Step 6: Garnish & Serve
Top with almonds, pistachios, and a few dried rose petals. Serve warm or chilled.
Ayurvedic Benefits
▪️Amaranth - Nourishing Grain
Amaranth is naturally rich in protein, fibre, and minerals, making it a more nourishing base for a dessert.
▪️Gulkand - Traditionally Cooling
Rose-based Gulkand is traditionally valued for its cooling and refreshing qualities and adds a beautiful floral sweetness.
▪️Cardamom - Aromatic & Warming
Cardamom adds warmth and aroma while traditionally being used to support comfortable digestion.
▪️Milk - Rich & Nourishing
Milk gives the kheer its creamy texture and adds protein and calcium to the dish.
Tips
▪️ Don't overcook the amaranth - it should be soft but still retain a slight texture.
▪️ Add Gulkand after turning off the heat.
▪️ For a thicker kheer, simmer the milk a little longer.
▪️ Serve chilled for a more refreshing Gulkand dessert.
