Amaranth, also known as Rajgira or Ramdana, is an ancient grain that has been part of traditional Indian kitchens for generations, especially during fasting days and festive seasons. These tiny, golden seeds have a mild, earthy, and slightly nutty flavour and cook into a soft, porridge-like texture, making them a versatile ingredient for both sweet and savoury recipes. Amaranth is a wonderful way to add variety to everyday meals beyond regular rice and wheat.

Naturally containing plant-based protein and dietary fibre, Amaranth can be cooked as porridge, popped like popcorn, added to salads and soups, or used in laddoos, chikkis, and baked goods. It is a popular choice for vrat (fasting) recipes and for anyone exploring ancient grains. Ideal for those searching for Amaranth, Rajgira, Ramdana, Amaranth Seeds, Amaranth Grain, Vrat Food, Ancient Grains, Superfood Grains, and Healthy Everyday Foods.

Why you'll love it

• An ancient grain that adds variety to everyday meals beyond rice and wheat
• Naturally contains plant-based protein and dietary fibre
• Traditionally used in Indian vrat (fasting) and festive recipes
• Versatile for porridge, laddoos, salads, baking, and popped snacks

• Amaranth (Rajgira)

Amaranth can be used for:

Rajgira Porridge and Kheer
Popped Amaranth and Breakfast Cereals
Laddoos and Chikkis
Salads, Soups, and Grain Bowls
Vrat (Fasting) Recipes
Baking and Homemade Snacks

Rinse well and cook in water or milk (about 1 cup amaranth to 2.5 cups liquid) for 15–20 minutes until soft. For popping, dry roast a spoonful at a time in a hot pan.

Store Amaranth in a cool and dry place away from moisture and direct sunlight. Keep in an airtight container after opening to preserve its freshness, texture, and quality for longer duration.