Breakfast Options
Rajgira Protein Porridge
Amaranth cooked into a creamy porridge with milk and nuts. Naturally gluten-free and a genuinely different grain when oats get boring.
320
kcal
13g
protein
43g
carbs
11g
fat
Per serving · makes 2 · 20 minutes
Ingredients
- •1/2 cup rajgira (amaranth), rinsed
- •1.5 cups milk
- •1/2 cup water
- •1 tbsp almonds and walnuts, chopped
- •1 tsp jaggery powder or 4 chopped dates
- •1/4 tsp cardamom powder, pinch of salt
Method
- 1.Bring the rajgira, water and a pinch of salt to a boil, then simmer covered 10 minutes until the grains burst.
- 2.Add the milk and simmer another 5 to 7 minutes, stirring, until it thickens to a porridge.
- 3.Stir in the jaggery and cardamom off the heat, so the milk does not split.
- 4.Top with the chopped nuts and serve warm.
Coach’s note
Rajgira keeps thickening as it cools. Pull it off the heat looser than you want it and it lands right by the time it reaches the table.
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