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Rajgira ki Kheer

10 Oct

Rajgira ki Kheer.

Rajgira translates to royal grain and ramdana translates to God’s Grain. Rajgira is roasted in little ghee till light golden color. Later milk is added and rajgira is cooked in the milk. Cardamom or nutmeg is used to flavor the milk. Once milk thickens, kheer is sweetened with sufficient sugar. Finally rajgira kheer is garnished with sliced almonds.
Makes: 4 Servings of Rajgira ki Kheer.


Rajgira / Ramdana / Grain Amaranth 3/4 Cup
Milk 5 Cups
Sugar 1/2 Cup
Almonds 8
Green Cardamom 2 Pods
Ghee 1 tsp

Method of preparation:

Soak almonds in hot water for few mintues and remove their skin.
Thinly slice the almonds and keep aside.
Mash the green cardamoms and remove the black seeds inside and discard the green skin.
Thoroughly mash the black seeds into powder and keep aside.

Heat ghee in a pan, add rajgira and fry on medium flame till rajgira is little darker in color.
Stir frequently to avoid burning of the rajgira.
Then pour milk, cardamom powder and bring to boil.
Boil till the milk thickens and boils down to around 3 cups.
Stir in sugar and sliced almonds and remove from heat.
Serve rajgira ki kheer hot or cold.
Notes:Make sure to adjust the milk according to preference of consistency.

Suggestions: If the kheer is too thick, add half a cup or more of milk and boil for 5 more minutes. If the kheer is too thin in consistency, boil the rajgira kheer till it thickens.
Variations: Any dried chopped nuts can be added to the kheer.
Other Names:Rajgira ki Kheer, Ramdana ki Kheer.