Rajgira

Rajgira, also known as amaranth, is a pseudocereal that has been cultivated for thousands of years. It is not a true grain but a seed from a plant that produces small, edible seeds. Rajgira is a versatile ingredient used in various cuisines, particularly in India, where it is an important part of fasting diets.

The plant itself is known for its vibrant green or reddish leaves, which are also edible and consumed as a vegetable in many cultures. The seeds are tiny, round, and can range in color from white to dark brown. When cooked, they have a slightly nutty flavor and a tender, almost creamy texture. Rajgira can be popped like popcorn, ground into flour, or cooked whole as a porridge.

Nutritionally, rajgira is a good source of protein, fiber, and essential minerals such as iron, magnesium, and phosphorus. It is also a complete protein, meaning it contains all nine essential amino acids. Due to its high nutritional value and easy digestibility, it is often recommended for infants and children. In India, rajgira flour is frequently used during religious fasting periods when grains like wheat and rice are avoided. It is made into rotis, ladoos, and other sweet and savory dishes. The popped version is often combined with jaggery to create sweet treats.