Amaranth porridge with coconut milk | Glutenfreewhisk

 This is my first time trying Amaranth and to my surprise it is an interesting food, and the best part is it is naturally gluten-free. The feel is like I am working with some millet or softer, smaller version of quinoa, but it is Amaranth seed or Rajgira and I am giving a sweet turn to it making amaranth porridge because I love sweets and that's what I do first. I am making a sweet Amaranth porridge with coconut milk and cinnamon and it is really good both in texture and flavor. The coconut milk gives it a really beautiful taste and richness that is missing when you make it with water. I have tried making amaranth seeds porridge with water and brown sugar as well, but I really missed the richness and creaminess that coconut milk provides.

I have made my amaranth or rajgira porridge extra protein rich by adding roasted makhana or fox nut. It not only provides protein but also gives a good taste and texture because it is also creaming and thickens the consistency of the porridge. Here you can even use any seeds or nut of choice to add in the crunch, but I like it plain and simple and I prefer the crunch on top. Cooking this high protein amaranth porridge in coconut milk is simple and easy. You can even add a little water as well to maintain the consistency, but I am using only coconut milk here.

The health benefits of Amaranth are many. It is naturally gluten free and is rich in protein and amino acids. A pseudocereal just like quinoa. If you are bored eating regular dalia then these amaranth seeds porridge is a healthy alternative and if you can you should include it in your diet. I used to love savory wheat dalia when I used to consume gluten. But now I make myself savory oats for breakfast and I really love it. Now that I have amaranth seeds porridge as an option for breakfast I will make a savory version of it as well. I am sure I will miss the use of coconut milk because it is the highlight in the recipe. The taste it gives to this recipe is really good and creamy which the regular cow's milk won't be able to provide, or a savory version will be able to match. But I will definitely try a savory amaranth porridge recipe soon.

Amaranth seeds cook really fast, so fixing a breakfast that is quick and easy with minimal ingredients and is a sweet one then this creamy amaranth porridge with coconut milk is your next go to breakfast. Eat it warm or eat it cold it tastes amazing. Although if you want to consume it cold, I will recommend that you cover and refrigerate it. This helps maintaining its freshness and taste as well. Another best thing about sweet porridge is that the garnish becomes easier. Just grab the seasonal fruits of choice and done. Or if you want to add some crunch then you can use seeds and nuts of choice.

This high protein breakfast recipe is vegan as well if you don't add ghee in the recipe. Have it without any fat will works just as tasty as it is as coconut milk will do all the magic providing this recipe the richness. So, if you remove the use of ghee (which is totally optional, anyways) or replace it with a vegan fat option then this amaranth porridge with coconut milk can be easily made into a vegan high protein breakfast option.

If you are looking for small serving bowl set then check this Nestasia ribbed glass set of 6 bowls, they are elegant and useful if you are a sweet lover and a must. I am using Urban platter unsweetened coconut milk, you can even make your own fresh coconut milk at home and use it. I am using Jiwa amaranth dalia or broken rajgira, you can use the same. It is clean without any stones or impurities.

To learn how to make quinoa porridge then you can check the recipe for the same as well. 

INGREDIENTS -

250 ml coconut milk

1 cup washed amaranth porridge

Brown sugar, to taste

1.5 tsp cinnamon powder

A pinch of salt

6 tbsp powdered roasted makhana or foxnut

1 tbsp ghee (optional)

For garnish

2 tbsp coconut milk

Chopped mangoes

whole cherries

METHOD - 

1. In a pan take ghee and add coconut milk. Add the cinnamon powder and a pinch of salt and warm it up. Then add washed amaranth porridge or dalia and allow it to come to a boil.

2. Simmer it and let it cook until almost done. Now add brown sugar, stir, and let it dissolve.

3. Finally add the roasted makhana or fox nut powder and mix. You will notice the consistency of the porridge has thickened. So, you can adjust it as to your liking. I have kept it a little on the thicker side to my liking.

4. Serve warm garnishing with some coconut milk and fresh chopped fruits like I am using whole cherry and chopped mangoes. Indulge in this high protein amaranth seed porridge with coconut milk.

Note - Use any sweetener of choice like jaggery or white sugar or honey. You can add nuts and seeds as well on top for garnish.

Check the full recipe on YouTube (Gluten_free_whisk) - Amaranth porridge with coconut milk recipe.

Amaranth porridge with coconut milk | Glutenfreewhisk