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Amaranth (Chaulai)

Name: Amaranth (Chaulai)
Brand: Just Organik
SKU: CN120
Price: 185.0 INR
Availability: InStock

₹185.00

In stock

Weight: 500gm

500gm Rs. 185.00

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Amaranth (Chaulai)

₹185.00

500gm

Long before “superfoods” became a modern food trend, Amaranth was already finding its way into Indian kitchens. Known widely as Rajgira and also called Ramdana in different parts of India, this tiny grain has a special place in Indian food traditions, particularly during fasting, vrat and festive occasions.

For generations, Rajgira has been used in everything from comforting porridges and traditional sweets to rotis and fasting preparations. Its tiny grains have a naturally nutty flavour and distinctive texture, bringing something different to familiar Indian recipes.

Just Organik Organic Amaranth is carefully sourced and processed to bring this traditional grain to your kitchen in its whole-grain form. Amaranth is naturally notable for its protein content and amino acid profile. Its protein contains all nine essential amino acids, including lysine, an amino acid found in relatively lower amounts in many common cereal grains. It also naturally provides dietary fibre, iron, magnesium, phosphorus and other minerals.

Its nutritional character is one reason Amaranth has attracted attention far beyond its traditional uses. But its story in India began much earlier — particularly around the foods prepared during Navratri, Ekadashi, Mahashivratri and other vrat occasions. Rajgira is commonly paired with ingredients such as sendha namak, potatoes, ghee, milk and jaggery, depending on the fasting tradition.

Beyond fasting, Amaranth is equally at home in everyday cooking. Cook it with milk or water for a warm Amaranth porridge, simmer it into Rajgira kheer, or use cooked grains in savoury bowls and vegetable preparations. Popped Amaranth can be combined with jaggery to make familiar Indian favourites such as Rajgira laddoo and chikki.

What makes Amaranth special is the combination of its nutritional profile and its deep connection with Indian food traditions. A grain valued for generations continues to find its place in modern kitchens, where traditional recipes meet new ways of cooking.

From Rajgira and Ramdana to porridge, kheer, laddoo, chikki and vrat recipes, Just Organik Organic Amaranth brings this distinctive traditional grain to the Indian kitchen in a simple and versatile form.

How to Cook and Use Organic Amaranth

For one person: Approximately 40–50 g of dry Amaranth is a practical starting quantity for one person when using it as the main ingredient in a preparation. The quantity can vary depending on the recipe and whether it is being used for porridge, a savoury dish or a sweet preparation.

Basic cooking method: Rinse the Amaranth and cook it with sufficient water until the tiny grains become soft and tender. It develops a softer, slightly creamy texture when cooked, making it particularly suitable for porridge, kheer and soft savoury preparations.

Traditional & Everyday Uses

Amaranth Porridge – Cook Rajgira with milk or water until soft. Add jaggery, cardamom, nuts or fruit for a comforting breakfast.
Rajgira Kheer – Slowly cook Amaranth with milk, cardamom, nuts and jaggery or sugar for a traditional Indian dessert.
Rajgira Laddoo – Use popped Amaranth and combine it with melted jaggery to make traditional Rajgira laddoos.
Rajgira Chikki – Mix popped Amaranth with jaggery syrup and allow it to set for a crisp traditional snack.
Rajgira Vrat Recipes – Cook Amaranth with vrat-friendly ingredients such as potatoes, ghee and sendha namak for fasting meals.
Cooked Amaranth Bowl – Cook the grains and combine them with vegetables, curd, nuts or seeds for a simple meal bowl.
Amaranth with Vegetables – Mix cooked Amaranth with sautéed vegetables and Indian spices for a savoury preparation.
Amaranth Breakfast Bowl – Combine cooked Amaranth with milk or curd, fruit, nuts and seeds.
Popped Amaranth – Lightly pop the grains and use them in homemade snacks, chikki, laddoo or breakfast mixes.
Rajgira Flour – Grind the whole grain into flour and use it separately to prepare Rajgira roti, puri and other traditional preparations, particularly for vrat cooking.

1. What is Amaranth called in India?

Amaranth is commonly known as Rajgira in India and is also called Ramdana in several regions. Different names may be used depending on the state and local language.

2. Is Rajgira the same as Amaranth?

Yes. Rajgira is a commonly used Indian name for Amaranth. The grain is also known as Ramdana in different parts of the country.

3. Is Amaranth used during fasting or vrat?

Yes. Rajgira is traditionally used in many Indian vrat and fasting preparations. It is commonly paired with fasting ingredients such as sendha namak, potatoes, ghee and milk. Fasting rules differ by family, community and occasion, so ingredients permitted during a particular fast should always be checked according to the relevant tradition.

4. How do I cook whole Amaranth or Rajgira?

Rinse the Amaranth and cook it with sufficient water until the grains become soft and tender. Because the cooked grain has a naturally soft texture, it works particularly well in porridge, kheer and soft savoury preparations.

5. Can Amaranth be cooked in a pressure cooker?

Yes. Amaranth can be pressure cooked with sufficient water, particularly when preparing softer dishes such as porridge or savoury one-pot preparations. Use a suitable quantity of water and adjust according to the consistency you want.

6. What can I make with whole Amaranth?

Whole Amaranth can be used to make Rajgira porridge, Amaranth kheer, savoury bowls and vegetable preparations. The grains can also be popped and used for Rajgira laddoo and chikki.

7. Can Amaranth be used to make Rajgira roti?

Yes, but Rajgira roti is made from Amaranth flour rather than the whole grain. Whole Amaranth can be ground into flour and then used for rotis, puris and other traditional preparations.

8. What is special about the protein in Amaranth?

Amaranth is notable for both its protein content and amino acid profile. Its protein contains all nine essential amino acids, including lysine, which is present in relatively lower amounts in many common cereal grains. It can therefore be a useful protein-containing grain to include as part of a varied diet.

9. Is Amaranth gluten-free?

Yes. Amaranth is naturally gluten-free. If you require strict gluten avoidance, it is important to consider processing and possible cross-contact as well.

10. What is the difference between Amaranth and Rajgira?

There is no difference between them in this context. Amaranth is the grain, while Rajgira is its commonly used Indian name. It is also known as Ramdana in different parts of India and is especially familiar in traditional vrat and festive recipes.