Amaranth Millet, often called Rajgira or Ramdana in India, is a tiny but mighty ancient grain (actually a pseudocereal) that's naturally gluten-free and packed with nutrients. 

Common Names: Rajgira, Ramdana (India)

Uses of Amaranth Millet

Flour-Based Foods:

Rajgira flour is used to make rotis, puris, parathas—especially during fasting

Mixed into baked goods like cookies, muffins, and flatbreads

Popped Amaranth:

Can be popped like popcorn and used in chikki, granola, and energy bars

Added to yogurt or milk as a cereal alternative

Whole Grain Dishes:

Cooked amaranth is used in porridge, pilafs, and salads

Great alternative to couscous or quinoa

Soups and Stews:

Thickens soups, stews, or curries and adds protein

Snacks & Desserts:

Laddoos, Rajgira chikki, or energy bites made with jaggery

Porridge sweetened with dates, coconut milk, or fruits

Features of Amaranth Millet

Gluten-Free: Safe for people with celiac disease or gluten intolerance

Complete Protein: Contains all 9 essential amino acids—rare for a plant food

High Fiber: Promotes digestion and helps with satiety

Calcium-Rich: Excellent for bone health

Fast Cooking: Cooks in under 20 minutes

Versatile Texture: Creamy like porridge when boiled; crunchy when popped

Health Benefits of Amaranth Millet

Supports Muscle Growth & Repair
Boosts Bone Health
Aids Digestion
Heart Healthy
Manages Blood Sugar
Rich in Antioxidants
Supports Weight Loss
Good for Skin & Hair

How to Cook Amaranth Millet (Whole Grain)

Basic Cooking Method (Like Quinoa or Rice)
Rinse: Rinse 1 cup of amaranth under running water

Boil: Add to 2.5–3 cups of water or broth

Simmer: Cover and simmer for 15–20 minutes until water is absorbed and the grains are soft

Use in: Salads, pilafs, Buddha bowls, or as a side dish

 Pro Tip: Because amaranth is gluten-free, if you're baking with just its flour, use a binder like eggs or flaxseed for better texture.