Quick Recipes With Popped Amaranth Seeds


Amaranth, the royal grain, is known as Raamdana/ Ramdana, Rajgira in India. Actually it is not a grain but seeds of the Amaranth plant. These tiny seeds  pop up  when roasted to become light and fluffy and provide more protein content than the much touted quinoa. A whooping  9 gm of complete protein in one cup. Amaranth contains all the essential amino acids which makes it much better than any seed/grain.

This tiny yet power packed seed is a store house of many essential nutrients. It has a significant amount of calcium, magnesium, potassium, phosphorus, iron and Vitamin C. Another good thing is that it is gluten free so people who are celiac or gluten intolerant can easly incorporate it in their meals.

I have very fond memories of munching on raamdana ladoos as a child. Light and mildly sweetened with jaggery they are the best snacks to have at all ages as they are easy to digest too. We even used these popped seeds in porridge, both sweet and savory. Raamdana is very versatile and you just need to be innovative to include it daily in your diet one way or the other. You can use them in cutlets, frappes, ladoos, soups, muffins, breads, cakes, quiche, energy bars or use it as a breakfast cereal or baby food or sprinkle over salads etc. .

Here I made some quick sweets and a frappe using Organic popped amaranth seeds from I Say Organics. 

Dates, Mix Dry Fruit and Popped Amarath Ladoos 

This is a fantastic easy and quick recipes which can be made with or without cooking if you already have the amaranth seeds popped.

You can make bite size balls to eat as snacks. The size depends on your wish. I make them small so I can eat it often. There is no oil/ghee or added sugar so that makes these a wonderful snack.

To make these nutritious ladoos you will need :

Dates –  1 cup pitted (good quality)

Popped Amaranth / Rajgira Seeds – 1 Cup

Chopped or Powdered Mix dry fruits ( Almonds, raisins, cashews. walnuts etc. ) – 1/2 cup

Any seeds ( flax seeds sesame seeds) if you desire – 2 tablespoon

( If you have the  wet dates then no cooking is required but if the dates are dry then they need to be heated a bit. )

Method – 

Pit and chop the dates fine.

Dry roast the nuts and chop or powder them as per your taste. If using seeds then dry roast them too but take care not to over roast. Just light roasting is fine.

If  you are using dry dates then heat a non stick pan and add chopped dates to it.

Keep the flame low and stir till the dates soften.

Add the nut mixture,  seed mixture and popped ramdana, give it a nice sir and switch off the gas.

Remove the mixture in a plate and mix it thoroughly so that everything gets incorporated nicely.

Make small balls of the mixture and let them cool before putting them in an airtight container. Eat these  nutritious power packed ladoos any time of the day. I am sure kids wuld love them too. Do give it a try.

If yo uare using the soft, wet dates then just chop them and put the dates and powder/chopped dry fruit mixture in a blender and mix till a gooey mix is obtained. Take it out in a bowl and make small bite size balls from it.

Ramdana/ Popped Amaranth Brittle/ Chikki 

Our next recipe is for the brittle made of raamdana.  I have used Organic jaggery and popped amaranth seeds from I Say Organics in this recipe to get the maximum benefits from the ingredients.

Ingredients: 

Popped Amaranth Seeds / Rajgira / Ramdana – 1/2 Cup

Organic Jaggery – 1/2 Cup ( you can use Palm Jaggery too. Crumble it or cut into slivers with a sharp knife.)

Ghee/ coconut oil – 1 tbsp ( coconut oil for vegans)

Pinch of salt

Method – 

Grease a baking tray/ plate with oil and set it aside.

Put a heavy bottom pan on medium heat and add the oil or ghee to it.

Add the grated or crumbled Jaggery with a pinch of salt. I don’t use shakkar or granulated jaggery.

Stir it constantly till the jaggery melts and there are no lumps. Keep the heat low if required so the jaggery doesn’t burn. It will become more like a syrup.

Add ramdana / amaranth seeds and mix well.

Pour the mixture in the greased tin and

spread it evenly with a spatula.

Let it set for 20-30 min then remove it from the baking tray and either break into pieces or cut into squares.

Keep in an airtight container.

Note- Some people make a syrup or Paak of jaggery with water. I prefer it this way. To make it crisp you’ll need to melt the jaggery a little longer without burning. I just wait till it dissolves completely and add amaranth.  This chikki/brittle is a bit softer than the market version.

Popped Amaranth seeds Parfait with Mixed Fruit And Nuts 

I love yogurt Parfaits and this is one of my favorites. You can do so much with this basic recipe. Add any fruits, nuts, seeds to it with natural sweetness of fruits and perhaps some home made preserve or organic honey  or organic jaggery slivers/ granules if you like it sweeter. Dates/ Prunes make this frappe very delicious and naturally sweet too.

Ingredients –

Chopped Prunes or Dates

Popped Amaranth seeds

Chopped mix nuts (walnut, cashew, almonds etc and  mixed raisins ( black, gloden)

Hung yogurt

Homemade preserve/ honey/ maple or date syrup/ molasses or jaggery

Method 

Just layer these ingredients one by one to make the parfait presentable or if in a rush just toss everything together  and have it. Both ways you’re getting the goodness of this power packed recipe. Top the frappe with the Preserve or any of the other sweetening ingredient mentioned above. It is entirety up to you what to add/remove.

Make it as healthy and innovative as you desire.

Hope you liked these recipes. Do try and let me know in the comment section about your experience.

Chilling With Mangoes – A wholesome Parfait & Smoothie


I love fruit desserts especially those made with yogurt. These days mangoes are in season and the intense heat has added more sweetness to them. I bought a dozen of Kesar variety a few days ago and they were insanely sweet. Here are two healthy recipes to beat the sticky summer heat. The ingredients are the same but the tastes are different. Also, sometimes one wants to drink something refreshing yet nutritious rather than eat. So, we have two healthy choices here -A parfait and A Smoothie.

So, what’s different in this Mango Yogurt Parfait?

We are all familiar with overnight Oats and fruit Parfaits but here is a desi and healthy twist to that recipe with the lusciousness of mangoes and flattened/Beaten Rice or poha soaked in home cultured yogurt and lightly flavored. Enjoy this highly nutritious parfait as a dessert or a main breakfast dish to kick start your day.This recipe is inspired by blogger Sangeeta Khanna’s mango poha.

Flattened rice or poha is prebiotic and probiotic apart from being a rich source of many nutrients. I’ve used Just Organik rice poha.  It is easy to digest too.  I have more poha recipes on blog which you can explore and enjoy. Write ‘poha’ in the search tab and you will have them all.

 Mango Yogurt Parfait with Beaten Rice Flakes or Poha 

I can bet that once you have this refreshing Parfait you are surely gonna make it again. Choose ripe, juicy, fragrant mangoes and home cultured yogurt to reap the maximum nutritional benefits.

Ingredients :

  1. Chill the glasses in the fridge before assembling this versatile Parfait.
  2. Whip the yogurt with honey and chill it. That will make it an instant eat.
  3. Dry poha needs to be rinsed under filtered water in sieve and kept for sometime to
  4. Mix the soaked poha or flattened rice flakes in it. Mash and mix properly. Keep it in the fridge to puff up more and chill.
  5. In the mango puree add ginger juice and cardamom powder. Mix well. Chill.
  6. Now, take the serving glass or goblet and carefully put two spoons of mango puree in it then add a layer of yogurt poha mix. Alternate layers Till you reach 3/4 of the glass. You can layer them as per your choice.
  7. Keep the top layer of dahi poha and Top it with generous amount of cubed and chilled mango pieces.
  8. Refrigerate your Parfait a little more to set properly.
  9. Sprinkle granola, muesli or popped amaranth seeds (ramdana) or chopped nuts of your choice just before serving.
  10. Enjoy this wholesome utterly delicious healthy parfait any time of the day.

There are times when you are in rush and do not have time to relax and enjoy this Parfait but still want something healthy and filling. Don’t worry, just turn this into a delightful chilled smoothie and drink it up.
Mango , Banana, Yogurt Smoothie 
 Freeze the fresh mango pulp and chopped bananas or even cubes of mangoes. Soak the poha in yogurt overnight in the fridge ( 2 tablespoons in 1/2 cup yogurt + 1 teaspoon of honey if required). Next morning Put everything in a blender and blend into a thick delicious smoothie. You can add or omit poha and banana. The smoothie is so versatile. Add popped ramdana (1 tablespoon if not using poha) or cooked oats .You can add explore the possibilities of tongue ticking taste by adding any other fruit with mango or nuts/ dry fruits etc.
But, I love it just like this. Too many flavors mar the delightful taste of mangoes which we don’t want. 🙂
My Tip: Brown or red poha gives it a nutty flavor and is more nutritious than the off white one. Do not go for white bleached poha. Try and used organic products. Prefer popped ramdana as topping but here I used muesli as garnish. Use organic as far as possible.
I do not use blender to puree the mango. I do it the traditional aamras way, rolling and pressing the mango between palms and, making a slit at one end to squeeze out all the pulp then mashing it nicely with hand till no lumps are left. This way the pulp has a nice texture and it gives the Parfait a unique taste too. Yes, there is distinct difference in blended pulp and hand squeezed pulp which you will notice when you have the smoothie. 🙂
Hope you will make these and let me know your feedback. So, go grab some mangoes till they last and indulge.