Amaranth Kheer Recipe – Rose & Cardamom Indian Pudding

Last Updated on 1 month by Neha Deshmukh

Amaranth Kheer Recipe – Rose & Cardamom Indian Pudding

Introduction

There’s just something so comforting about a warm bowl of kheer, isn’t there? It’s the kind of dessert my nani (grandmother) always made, and the aroma instantly transports me back to her kitchen. Today, I’m sharing a slightly different take on this classic – a beautiful and subtly fragrant Amaranth Kheer, infused with rose and cardamom. It’s surprisingly easy to make, packed with goodness, and absolutely delicious! This isn’t your typical rice kheer, but trust me, you’ll fall in love with the unique texture and delicate flavour.

Why You’ll Love This Recipe

This Amaranth Kheer is a delightful twist on a traditional favourite. It’s quicker to cook than rice kheer, incredibly nutritious, and the rose and cardamom add a touch of elegance. Plus, it’s naturally gluten-free! It’s perfect for a cozy night in, a festive celebration, or just when you need a little something sweet.

Ingredients

• ?? cup Amaranth Grain
• 1.5 cups Water (approx. 360ml)
• 1 cup Milk (approx. 240ml)
• 4-5 tablespoons Sugar (or to taste)
• 4-5 tablespoons Sliced Cashews or Almonds
• ?? teaspoon Cardamom Powder
• 7-8 Dried Rose Petals

Ingredient Notes

Let’s talk ingredients! Here’s a little more about what makes each one special in this kheer:

Amaranth Grain: A Nutritional Powerhouse
Amaranth is an ancient grain that’s been gaining popularity for its incredible health benefits. It’s a complete protein, meaning it contains all nine essential amino acids. It’s also a good source of fiber, iron, and magnesium. Don’t worry, it doesn’t taste like a health food – it has a lovely, slightly nutty flavour!

Milk Options: Dairy vs. Plant-Based
Traditionally, kheer is made with full-fat milk for richness. But feel free to experiment! I’ve made this with almond milk, oat milk, and even coconut milk – all with fantastic results. Just keep in mind that plant-based milks might affect the final consistency and flavour slightly.

Cardamom: The Queen of Spices
Cardamom is a staple in Indian desserts, and for good reason. It adds a warm, aromatic flavour that’s simply divine. I prefer using green cardamom powder, but you can also use a few crushed cardamom pods while simmering the kheer.

Rose Petals: Aromatic & Traditional
Dried rose petals add a beautiful floral aroma and a touch of elegance. Make sure you’re using culinary-grade rose petals, as some may be treated with pesticides. A little goes a long way!

Sweetener Choices: Adjusting to Your Preference
I use regular granulated sugar, but you can easily substitute it with other sweeteners like jaggery, honey, or maple syrup. Adjust the amount to your liking – everyone has a different sweet tooth!

Step-By-Step Instructions

Okay, let’s get cooking!

1. First, give the amaranth grains a really good rinse under cold water using a fine-mesh sieve. This helps remove any bitterness.
2. Now, add the rinsed amaranth and water to a pressure cooker. Pressure cook on medium heat for 3 whistles (about 9-10 minutes). Let the pressure release naturally – don’t force it!
3. Once the pressure is released, open the cooker and you’ll see the amaranth has absorbed most of the water and is nice and soft. Add the milk and simmer on low heat for 6-7 minutes, stirring frequently to prevent sticking.
4. Time for the sweetness! Mix in the sugar and continue to simmer for another 2 minutes, stirring until it’s completely dissolved.
5. Finally, add the sliced cashews or almonds, cardamom powder, and dried rose petals. Give it a good stir and let it simmer for another minute to allow the flavours to meld.
6. Serve hot, warm, or chilled. I love to garnish mine with a sprinkle of saffron strands or a few extra nuts for a beautiful presentation.

Expert Tips

Here are a few things I’ve learned over the years to make the perfect Amaranth Kheer:

Achieving the Perfect Kheer Consistency
The consistency of kheer is a personal preference. If you like it thicker, simmer for a longer time. If you prefer it thinner, add a splash more milk.

Preventing Sticking & Burning
Amaranth can stick to the bottom of the pan easily. Stir frequently, especially during the simmering stages. Using a heavy-bottomed pan also helps.

Blooming the Cardamom Flavor
For a more intense cardamom flavour, lightly crush the cardamom pods before adding them to the kheer.

Using High-Quality Rose Petals
Ensure your rose petals are culinary grade and have a fragrant aroma. Avoid petals that look faded or have a musty smell.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

Vegan Amaranth Kheer
Simply use your favourite plant-based milk and a vegan sweetener like maple syrup.

Gluten-Free Confirmation
This recipe is naturally gluten-free, as amaranth is a gluten-free grain. However, always double-check the labels of your ingredients to ensure they haven’t been processed in a facility that also handles gluten.

Adjusting Spice Level
If you love a stronger cardamom flavour, add a little more powder. You can also add a pinch of nutmeg or saffron for extra warmth.

Festival Adaptations (Holi, Diwali)
During festivals, I love to add a touch of saffron to the kheer for a vibrant colour and luxurious flavour.

Sugar-Free Amaranth Kheer
Use a sugar substitute like stevia or erythritol to make a sugar-free version.

Serving Suggestions

Amaranth Kheer is delicious on its own, but it’s also lovely served with a side of fresh fruit or a sprinkle of chopped nuts. It’s a perfect dessert for any occasion!

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken as it cools, so you can add a splash of milk when reheating.

FAQs

What is Amaranth and is it Gluten-Free?
Amaranth is an ancient grain that’s naturally gluten-free. It’s a complete protein and packed with nutrients!

Can I use a different type of milk for this kheer?
Absolutely! Almond milk, oat milk, coconut milk, or any other plant-based milk will work beautifully.

How do I know when the amaranth is cooked properly?
The amaranth should be soft and have absorbed most of the water. It should have a slightly creamy texture.

What are the benefits of adding rose petals to kheer?
Rose petals add a delicate floral aroma and a touch of elegance. They also have calming properties.

Can this kheer be made ahead of time?
Yes, you can make this kheer a day or two in advance. Just store it in the refrigerator and reheat gently before serving.