Amaranth Porridge Bowl
Creamy amaranth porridge (rajgira) simmered with cardamom and milk until the tiny seeds turn soft and spoonable, then finished with fruit, nuts, and a light sweetener. A gluten-free breakfast bowl with a clear rinse-and-simmer method.
Equipment
- Fine-mesh strainer
- Medium saucepan with lid
- Wooden spoon or spatula
Ingredients
For the porridge
- 1/2 cup whole amaranth seeds (rajgira)
- 1 1/2 cups milk or unsweetened plant milk, plus more as needed
- 1/2 cup water or use all milk for a richer bowl
- 1/4 teaspoon ground cardamom or seeds from 2 green cardamom pods, crushed
- pinch salt sendha namak for vrat
- 1-2 teaspoons jaggery powder, maple syrup, or honey optional, to taste
For topping
- fresh fruit sliced banana, berries, pomegranate arils, or chopped apple
- 2 tablespoons chopped nuts almonds, walnuts, or pistachios
- 1 tablespoon seeds pumpkin or sunflower; optional
- pinch cinnamon or a few saffron strands soaked in warm milk; optional
- extra milk for serving
Instructions
Rinse and start the pot
- Place the amaranth in a fine-mesh strainer. Rinse under cool running water, rubbing gently with your fingers, until the water runs mostly clear. Drain well.
- Add the rinsed amaranth, milk, water, cardamom, and salt to a medium saucepan. Stir once so nothing sits in a dry clump on the bottom.
Simmer until creamy
- Bring the pot to a gentle boil over medium heat, stirring so the seeds do not stick. As soon as it foams up, lower the heat to a low simmer and cover.
- Cook 18 to 22 minutes, stirring every few minutes and scraping the bottom. The porridge is ready when most of the liquid is absorbed, the mixture looks creamy and glossy, and a pinched seed is soft through the center (not chalky).
- If the porridge thickens before the seeds are soft, add 2 to 4 tablespoons hot water or milk, cover again, and keep simmering. If it is soft but still loose, uncover and simmer 2 to 3 minutes more, stirring, until it coats the spoon.
Sweeten and serve
- Turn off the heat. Stir in jaggery, maple, or honey if using. Taste and adjust salt and sweetness.
- Spoon into bowls. Loosen with a splash of warm milk if you like a thinner bowl. Add fruit, nuts, seeds, and any spice garnish. Serve warm.
Notes
Liquid ratio: Start with 3 parts liquid to 1 part amaranth by volume (here, 2 cups liquid to 1/2 cup seeds). Amaranth brands vary; keep hot liquid nearby the first time you cook a new pack.
Dairy-free: Use almond, oat, or coconut milk. Coconut milk makes a richer, almost dessert-like bowl.
Vrat path: Use sendha namak, skip regular table salt, and choose fasting-allowed toppings. Confirm your household's rules for milk and sweeteners.
Make-ahead base: Cook the plain porridge without sweetener or toppings. Cool, refrigerate up to 3 days, then reheat with a splash of milk and top fresh.
Storage: Leftovers keep in an airtight container in the fridge up to 3 days. The porridge thickens as it cools; reheat gently with milk until creamy again.
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