Introduction:
Amaranth or Rajgeera is naturally gluten free and an outstanding powerhouse, high protein, nutrient rich food. Amaranth is an excellent source of fiber, iron, magnesium, phosphorus, manganeese and a good source of calcium, zinc, copper, selenium, vitamin b6 and folate. Also it has no taste of its own so it absorbs everything you put in the recipe. You will relish our healthier amaranth or rajgeera laddus.
Powerful Protein Source :
Amaranth has more protein than wheat; whereas 1 cup of whole wheat flour has 16 grams of protein, 1 cup of raw amaranth contains 28.1 grams. Lysine is an important amino acid (a building block of protein) and grains are notorious for having a low lysine content, which decreases the quality of their proteins. Amaranth is high in lysine, setting it apart from other grains; food scientists consider the protein content of amaranth of high “biological value,” similar to the proteins found in milk. This means that amaranth contains an excellent combination of essential amino acids.
Why GLUTEN Free ?
A gluten-free diet is recommended for people with celiac disease, gluten-sensitivity or the skin disorder dermatitis herpetiformis. A gluten-free diet may be helpful for some people with irritable bowel syndrome, the neurological disorder gluten ataxia, type 1 diabetes and HIV-associated enteropathy.
Why AMARANTH ?
With the recent attention to healthier eating and plant-based diets, amaranth has seen a resurgence as a highly nutritious and gluten free grain. From its high amount of fiber to its lower carbohydrate content, amaranth is a nutritional powerhouse that is the perfect addition to a gluten-free diet. The quantity of iron is also higher than compared to other gluten-free grains. In addition, amaranth has more fiber than other gluten-free grains, such as buckwheat and millet. As an added benefit, amaranth has fewer carbohydrates compared to other gluten-free grains.
Recipe with Ingredients for Amaranth or Rajgeera laddus :
- Roast 1 cup amaranth for 5 mins on low flame
- Add 2 cups water
- Cover and cook until water is fully absorbed
- Add crushed cardamom and keep amaranth aside
- Fry some dry fruits and seeds in 1 tbsp ghee until brown
- Add the boiled amaranth
- 1/3 cup jaggery powder (as per taste)
- Grease palms with ghee and make laddus once the mixture has cooled down.
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