AMARANTH/RAJGIRA PAYASAM (Pressure Cooker Method)

AMARANTH/RAJGIRA PAYASAM made easily in a pressure cooker.

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This delicious, one pot south Indian dessert uses a nutritious and gluten free pseudo grain called amaranth or rajgira seeds in a jaggery sweetened, coconut milk creamy base.

With lots of nuts and raisins along with the hue of freshly ground cardamom seeds to flavor the whole, mouthwatering pudding like dessert, this is one payasam you would like to make again and again!

So, easy to make, this easy payasam (or kheer like it is called in the northern part of India), is perfect to enjoy as a delicious sweet treat during Diwali/Navratri or any other get together, party, or any religious gathering as a prasad/offering to God.

It tastes so good and is so easy to make, it definitely goes into my “must have dessert” list to look into whenever I am craving for something delicious, quick and so healthy too…overall a guilt-free treat!

All you need is a pressure cooker (stove top or electric Instant pot) to hasten the whole process.

This can be made easily in a stove top saucepan too; just takes a bit longer.

WHAT ARE AMARANTH SEEDS ?

Amaranth seed is a gluten free “psuedocereal” (rather than an actual grain) like quinoa, buckwheat, chia seeds etc. They almost look like poppy seeds but are way healthier and wholesome!

It is cooked almost like rice, quinoa, oats etc., has a nutty taste yet crunchy texture when cooked and enjoyed in sweet as well as savory dishes.

This super food is packed with vitamins, minerals, antioxidants, proteins and lots of fiber that you must add it to your diet more often.

I have always grown up enjoying amaranth leaves in curries and stir fries but using these seeds for the first time!

Unlike quinoa or even barley, they will not puff up too much but be almost like coarse semolina when cooked properly.

PRESSURE COOKER AMARANTH/RAJGIRA PAYASAM

Making this payasam or coconut milk kheer in a pressure cooker (can be either stove top pressure cooker or electric Instant Pot) is my way of getting to enjoy this dessert super fast!

All you need to do is pressure cook in some water for just 5 minutes, sweeten with your favorite sweetener (mine is jaggery/unrefined cane sugar) and stir in some coconut milk (fresh or canned).

Adding some freshly ground green cardamom powder and topped with roasted nuts and raisins (preferable ghee roasted but oil roasted if vegan is perfectly fine) is the icing on the cake so to say!

Enjoy warm or piping hot!

INGREDIENTS NEEDED:

• Amaranth Seeds – easily available in most store or online nowadays. You can soak them overnight or even for a few hours which aids in digestion and helps in the body absorbing nutrients faster but you can skip if you are in a hurry.
• Jaggery – I love using this to sweeten most of my Indian desserts especially if they are south Indian, but you can use brown sugar, plain sugar or even coconut sugar too!
• Coconut milk – I love to stock up on cans of coconut milk to make cooking in a jiffy but you can use freshly made coconut milk too which is always the best.
• Cardamom powder – nothing beats the aroma of freshly ground green cardamom seeds but if you want to use the store bought ones, it is perfectly fine too.
• Nuts and raisins – I have used cashew nuts and black raisins. You can use almonds (slivered or chopped) instead. As far as raisins go, black or golden; both are good. These are optional but adds a wonderful texture to the payasam.
• Oil and/or ghee - use oil if vegan but most Indian desserts get their oomph in taste and flavor from ghee/clarified butter! So, use your favorite choice.

Do try and make this easy, peasy yet super delicious AMARANTH OR RAJGIRA PAYASAM either in a pressure cooker or even in a stove top saucepan.

You are going to love it and it is the perfect dessert to serve at festivals, like Diwali and Navratri,  family or friends' gatherings, as prasad during any religious festivals or even if it is just to indulge yourself with a delicious and decadent healthy dessert!

If you love payasams, especially the coconut milk based one, then you must try my Quinoa Payasam and Barley Payasam too!

Enjoy Foodies and Happy Cooking/Eating!

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PRESSURE COOKER AMARANTH/RAJGIRA PAYASAM/KHEER

This delicious, one pot south Indian dessert uses a nutritious and gluten free pseudo grain called amaranth or rajgira seeds in a jaggery sweetened, coconut milk creamy base with lots of nuts and raisins along with the hue of freshly ground cardamom seeds to flavor the whole, mouthwatering pudding like dessert

Course Dessert

Cuisine Indian

Prep Time 15 minutes

Cook Time 10 minutes

Servings 4

Ingredients

• Amaranth seeds/Rajgira – ½ cup
• Jaggery – ½ cup or to taste
• Coconut milk – 1 to 1 ½ cups freshly made or canned
• Cardamom powder – ½ teaspoon about 8-10 cardamoms
• Cashewnuts – handful
• Raisin – handful
• 4 tbsp Ghee/oil –for roasting amaranth seeds, nuts and raisins

Instructions

1. To begin with, wash and soak ½ cup of amaranth seeds in water for at least 4-6 hours or even overnight. Soaking them not only helps soften them, but helps in release and absorption of all the nutrients and aids in digestion too.
2. Soaking is recommended but if you are in a hurry, you can skip this step.
3. Once soaked, drain and set aside.

TO MAKE AMARANTH PAYASAM:

1. INSTANT POT METHOD:

2. Turn the instant pot to “sauté” and when hot, add 2 tablespoon ghee or oil.
3. When the ghee has melted, add chopped or halved cashew nuts and fry stirring contiuously.
4. When starting to brown, add the raisins and fry until they start to puff up.

5. Remove and set aside.

6. In the same pot, if needed, add a couple of more tablespoons of oil or ghee and tip in the drained amaranth seeds.
7. Fry on medium heat for a few minutes until toasty and you will notice they will start to pop.
8. When fairly hot and toasted, add about 1 ½ to 2 cups of hot water.
9. Cancel the “saute’ button, close the pot, turn vent to “seal” and pressure cook on “HIGH" for exactly 5 minutes.
10. After 5 minutes, press the cancel button and let the pressure relase naturally for 10 minutes and then quick pressure release manually.
11. When the seal has dropped, open the pot and add ½ cup of jaggery.

12. (IF MAKING IN STOVE TOP PRESSURE COOKER, PRESSURE COOK FOR 4 WHISTLES; LET THE PRESSURE DROP NATURALLY).

13. Bring to a boil and mix well to dissolve the jaggery.
14. Stir in 1 to 1 ½ cups of coconut milk and gently mix.
15. Do a taste test and if needed, add more coconut milk or jaggery.
16. Sprinkle ½ teaspoon of cardamom powder and stir in roasted nuts and raisins.
17. Mix well and enjoy delicious, healthy amaranth payasam or kheer hot or even warm.
18. Happy Cooking/Eating!

Recipe Notes

• Adjust the amount of jaggery according to taste, Each batch of jaggery is different depending upon the source of jaggery.
• This payasam thickens as it cools, so add more coconut milk or water to loosen it up before reheating to serve again.
• For a totally vegan option, use only oil; avoid ghee.
• Adding nuts and raisins is optional but adds to the flavor and texture of the payasam.
• Happy Eating!

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