Amaranth is rich in protein, with nearly double the amount found in corn or rice. Protein is essential for maintaining muscle mass and blood supply in the body
Amaranth is also an impressive source of: Iron. Calcium. Vitamin C. Phosphorous. Manganese. Selenium. Magnesium.
Ingredients:
1. Coconut Oil – 1 tbsp
2. Amaranth Flour – 1/2 cup
3. Jaggery Powder- 2 tbsp
4. Cashew paste – Made with 1/4 cup cashews n 1/4 coconut milk
5. Cinnamon powder – 1/2 tsp
6. Cardamom powder – 1 tsp
7. Grated coconut – 1/2 cup
8. Coconut milk powder – 2-3 tbsp
9. stevia drops – 4-6
10. coconut milk – 1/4 cup
Method:
1. Roast Amaranth flour in 1 tbsp coconut oil till it becomes golden brown.
2. Switch off the flame & let it cool down.
3. Add 2-3 tbsp of any sweetener. I have used jaggery powder.
4. Add 1/4 cup cashew paste.
5. Add 1/4 cup grated fresh coconut, cardamom powder & cinnamon powder
6. Mix everything well & set in silicon or metallic cupcake moulds & refrigerate for 30
minutes.
7. For frosting layer; take ¼ cup grated coconut, add ¼ cup coconut milk powder.
8. Add Stevia & coconut Milk to make a smooth paste.
9. Top the rajgira cups with this white layer & refrigerate for 25-30 minutes.
10. take out & garnish with chopped nuts of your choice.
