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AMARANTH OR RAJGIRA PAYASAM OR KHEER

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!