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Rajigra no Shiro - Amaranth Pudding

Prep Time:

2 minutes

Cook Time:

10 minutes




- 1/4 cup rajigira 

- 2 tbsp ghee 

- 1 cup water 

- 1/4 cup sugar 

- Garnish: chopped pistachios or nuts of your choice


1. Boil the water first, and place this on one side.  

2. Place a pan on high heat and once ready, add the rajigra seeds. Cover the pan and within a few seconds they should start to pop into small kernels, like popcorn. If your pan is deep enough, remove the lid and keep stirring so all the seeds can pop and nothing burns. Turn the heat to medium.  

3. Once the popping sounds reduce or stop, add the ghee and mix well. 

4. Follow with the cup of water. Stir well until the rajigro starts to absorb the moisture from the water.  

5. Keep stirring and then add the sugar. Now you want to mix gently. You will notice the mixture starts to come away from the edges of the pan, this means your rajigra is nearly ready. Keep cooking for a further 5-8 minutes.  

6. Once it forms a nice smooth consistency, like shown, you can turn off the heat, Serve immediately with a garnish of chopped nuts! Can be enjoyed warm or at room temperature.

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