Gujarati Rajgira Raab Amaranth Porridge Fasting

Method

1. 1

   Fry cashews: Heat 1 tsp ghee. Fry cashews until golden. Keep aside.

2. 2

   Heat ghee: Heat 2 tbsp ghee in a heavy pot on medium-low.

3. 3

   Roast amaranth flour: Add rajgira flour to the hot ghee. Stir continuously for 2 to 3 minutes until the flour darkens one shade and smells faintly nutty. Amaranth flour roasts faster than wheat — watch carefully.

4. 4

   Heat milk separately: In a separate pot, heat 2 cups milk (or water) to near-boiling.

5. 5

   Add hot milk to roasted flour: Pour the hot milk into the roasted rajgira flour while stirring vigorously. Add in a thin stream while stirring to prevent lumps.

6. 6

   Stir continuously: The porridge thickens rapidly — stir continuously for 3 minutes on medium heat until smooth and flowing.

7. 7

   Add jaggery: Remove from heat. Add grated jaggery. Stir until dissolved.

8. 8

   Add cardamom and dry ginger: Stir.

9. 9

   Add fried cashews: Stir in the fried cashews.

10. 10

    Serve hot: The rajgira raab should be smooth, flowing and fragrant with ghee and cardamom. Serve in a bowl for the Navratri morning.

11. 11

    Note: Rajgira (amaranth) is one of the few foods permitted during the Navratri fast in Gujarat and Maharashtra — the nine-night festival dedicated to Goddess Durga. Regular grains (wheat, rice) are forbidden during the fast but rajgira, which is technically a seed rather than a grain, is permitted. The Navratri fast is observed by millions of Gujaratis across two periods in the year (spring and autumn) — creating a specific category of fasting recipes (upwas ka khana) that are inventive and substantial.