Rajgira is amaranth, a nutritious, gluten-free grain eaten during Navratri fasting
Fasting this Navratri and still craving something sweet? Whether you are vegan or stay away from milk, this one is for you. We have taken the much-loved sabudana kheer, made it dairy-free, and paired it with crunchy rajgira ladoos. Light enough for breakfast and sweet enough for dessert.
Sabudana Coconut Kheer
Serves 4 · 30 min (plus soaking)
Ingredients
· ½ cup sabudana, rinsed and soaked 2-3 hours
· 1 cup water
· 2 cups coconut milk (fresh or tinned)
· 1/3 cup jaggery or sugar, to taste
· ½ tsp cardamom powder and a few saffron strands
· Chopped cashews, almonds and pistachios
Method
Simmer the soaked sabudana in the water until the pearls turn translucent, about 8-10 minutes. Lower the heat and add the coconut milk, cardamom and saffron. Warm it gently without boiling so the coconut milk doesn’t split. Take it off the heat, stir in the jaggery until it dissolves, and top with nuts. Serve warm or chilled.
Rajgira Gud Ladoo
Makes about 12 · 20 min
Ingredients:
· 2 cups puffed rajgira (rajgira lahi)
· ¾ cup grated jaggery
· 2 tbsp water
· ¼ cup roasted peanuts or chopped nuts
· ½ tsp cardamom powder
· A little coconut oil for greasing your palms
Method:
Melt the jaggery with the water on low heat. Cook until a drop in cold water forms a firm ball, about 3-4 minutes after it starts bubbling. Turn off the heat, then quickly mix in the rajgira, nuts and cardamom. Grease your palms with coconut oil and shape the ladoos while the mixture is still warm.