Rajgira Kheer

INGREDIENTS
Popped Amaranth grains - 1 cup
Almonds - 6
Cashews -6
Powdered cardamom - ¼ tsp
Milk -1.5 cups
Ghee/Clarified Butter - 1 to 2 tsp
Sugar/ Powdered palm Jaggery or jaggery or brown sugar -3 tbsp
Popped Amaranth grains - 1 cup
Almonds - 6
Cashews -6
Powdered cardamom - ¼ tsp
Milk -1.5 cups
Ghee/Clarified Butter - 1 to 2 tsp
Sugar/ Powdered palm Jaggery or jaggery or brown sugar -3 tbsp

Preparation :
If using un-popped amaranth grains, pressure cook it for 3 whistles in medium flame with 1 cup of water.
Measure sugar or jaggery, keep aside. If using jaggery, Melt it and strain water to remove with impurities.
Take 1 cup of popped amaranth grains in a bowl. Pour milk in a thick bottomed vessel and boil it
Once the milk is boiled, add popped or pressure cooked amaranth grains to it.
Mix well and cook everything in a low flame for 5 minutes t
Stir it occasionally otherwise it gets stick to the bottom.
Then add powdered cardamom, powdered jaggery
Mix well and cook it further for 2-3 minutes.
Take a small pan and add a tsp of ghee, roast the cashews and almonds for a minute.
Remove from the pan once done and set aside.
Once the kheer is ready, add ghee roasted nut powder. Once done, switch off the flame.

Disclaimer: If feeding to baby under 12 months, do not add sugar or honey. You may use date puree for sweetening.

For babies, above 12 months, we recommend do not add white sugar, you may use honey, jaggery or date puree for sweetening.
Always check with your pediatrician before introducing any new food.
Pic Source: Google
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