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Rajgira Pudding

Course Dessert, High Protein Meal recipes
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Chilling Time 8 hours
Total Time 8 hours 25 minutes
Servings 2 servings
Calories 430kcal

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.

Notes

The banana and pomegranate add natural sweetness, so 1 tbsp honey is enough for this recipe.
Let the cooked rajgira cool completely before adding yogurt so the pudding stays creamy.
Add the makhana, nuts, and seeds right before serving if you prefer more crunch.