80 grams amaranth grains (rajgira)
1.5 cups water for pressure cooking
1 cup milk
1 pinch of saffron strands
1/4th cup sugar
1/4th cup chopped cashews & almonds
4 green cardamoms, crushed to a powder
Rinse the amaranth grains well & put them in a pressure cooker, then add the water.
Pressure cook the grains on a medium flame for 10 minutes. Now add 1 cup of milk & saffron strands to the cooker.
Stir the milk. kesar and the cooked amaranth grains mixture very well. Simmer on a low flame for another 7-10 minutes & stir continuously.
Add the sugar & stir again and simmer the kheer for 2 minutes more.
Lastly add the sliced cashews & almonds, 1/2 tsp cardamom powder & stir again.
Serve warm or chilled.