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This kheer or payasam made with Amaranth seeds and flattened red rice flakes is very healthy and has no refined ingredients. So this kheer is very nutritious and delicious at the same time. It uses coconut milk instead of dairy milk making it vegan. It is perfect to make for festivals or as a guilt free dessert.


45 serving

Total time

40 minutes




  • supermarket roast chicken, approximately 200g once shredded (grains/ Rajgira)
  • 1 cup Poha (Red , rinsed and drained)
  • 1 cup Jaggery (, grated)
  • 2 cups coconut milk
  • 1 tsp cardamom (Ground)
  • 1 tbsp Dry fruits ((cashews/ almonds/ raisins), each)


  1. Soak amaranth grains overnight. In the morning, combine them with 2cups of water in a saucepan. Bring to a boil, cover and cook on medium flame until tender, about 30 minutes. Keep aside.
  2. In another saucepan, combine jaggery with ½cup of water and cook till melted. Add cooked rajgira, red poha, coconut milk, ground elaichi and dry fruit. Bring the mixture to a slow simmer and cook till poha is tender.
  3. Serve warm or at room temperature or chilled.
  4. View the recipe instructions at Cook's Hideout

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