Rajgira Pudding
This rajgira pudding is a creamy make-ahead breakfast made with cooked amaranth, yogurt, honey, banana, pomegranate, makhana, nuts, and seeds. It is naturally sweet from the fruit, lightly crunchy from the toppings, and easy to prep the night before.
Rajgira is also called amaranth or chaulai, and it cooks into a soft, porridge-like base that works really well for breakfast puddings. The banana and pomegranate add enough natural sweetness, so you only need a little honey. Once chilled overnight, the pudding becomes creamy, filling, and ready to enjoy in the morning.
Each serving contains approximately 430 calories, 12 g protein, and 8 g fiber. This recipe makes 2 servings. Nutrition is an estimate and may vary with the yogurt, nuts, seeds, fruit, and honey used.
Why You’ll Love This Rajgira Pudding
- Made with rajgira, also called amaranth or chaulai
- Great as an overnight breakfast or chilled snack
- Naturally sweetened with banana, pomegranate, and a little honey
- Topped with makhana, nuts, and seeds for crunch
- Vegetarian and easy to make ahead
Make Ahead Tips
Cook the rajgira first and let it cool completely before mixing in the yogurt. Once the pudding is layered with fruit, makhana, nuts, and seeds, refrigerate it overnight so the flavors come together and the texture becomes creamy.
If the pudding feels too thick in the morning, stir in a spoon or two of yogurt or milk before serving. Add the makhana, nuts, and seeds right before eating if you want the toppings to stay crunchy.
Serving Suggestions
Serve this rajgira pudding chilled in jars or bowls with banana slices, pomegranate arils, crushed makhana, mixed nuts, and seeds on top. It works well as a filling breakfast, a festive vrat-friendly option, or a simple make-ahead snack.
If you enjoy high-protein vegetarian breakfast ideas, explore my other high-protein recipes for more easy meal inspiration!Learn more about amaranth nutrition from Healthline: https://www.healthline.com/nutrition/amaranth-health-benefits
Rajgira Pudding
Ingredients
- 1 1/2 cups water
- 1/2 cup amaranth rajgira, or chaulai
- 4-5 tbsp yogurt or curd
- 1 tbsp honey
- 1 pomegranate arils removed
- 1 banana sliced
- 1/2 cup crushed makhana
- 2 tbsp mixed crushed nuts such as almonds, cashews, walnuts, and pistachios
- 1 tbsp sunflower seeds and pumpkin seeds
Instructions
- Wash the amaranth well. If desired, lightly dry roast it for a few minutes.
- Add the amaranth and water to a pan. Bring to a boil, then cover and cook on low heat for about 5 minutes.
- Continue cooking until the water is fully absorbed and the amaranth is soft. Let it cool completely.
- Mix the cooled rajgira with yogurt and honey.
- Layer the pudding with banana, pomegranate, crushed makhana, mixed nuts, and seeds.
- Refrigerate overnight and serve chilled.
