• Place a pan on medium flame and add amaranth seeds in it.
• Dry roast the seeds until they get aromatic for 2 to 3 minutes.
• Take a deep-bottomed pan and add water to it.
• Transfer the roasted amaranth to the pan and cook the mixture for 8 to 10 minutes.
• Now gently pour milk into the amaranth mixture and let it come to a boil.
• Allow the mixture to cook for 10 minutes stirring the mixture simultaneously.
• Turn off the gas.
• Once it cools a little, add 1 teaspoon of honey and mix well.
• Top it up with mixed nuts. Serve and enjoy.

Power tips and variations

• You can alternate amaranth with little millet or barnyard millet, as per the availability.
• You can also use pumpkin seeds and coconut flakes as additional garnish.

• Start by boiling 2 cups of water and add the amaranth seeds. Stir well.
• Next, cover the bowl and cook it on low heat for 20 minutes until the liquid is absorbed.
• Once amaranth is cooked, add salt and freshly ground pepper. Set aside.
• Take a small pan, add a few drops of oil, and sauté garlic and onion on medium flame.
• Then add the cucumber and red bell pepper, and stir-fry for 2 to 3 minutes.
• Next, add the lemon juice, garam masala, coriander powder, red chili, and black pepper and stir fry. Once done, remove from heat and set aside.
• Add this mixture to the boiled amaranth.
• Roll them into tikkis of the desired shape.
• Coat them in amaranth flour.
• Pan-fry them in a tawa using a few drops of oil until golden brown.
• Serve hot with chutney or dip of your choice.

Power tips and variations

• You can alternate amaranth with jowar grains too.
• Use seasonal vegetables and greens as per availability.