Rinse ⅓ cup of amaranth grains in a fine meshed seive or strainer. You can also add them directly to the stovetop pressure cooker if you want.

Then add 1.5 cups of water. Stir and mix very well.

Pressure cook the grains on a medium heat for 3 whistles or for 9 to 10 minutes. Once the pressure settles down on its own, then only open the lid of the cooker.

Now add 1 cup of milk to the pressure cooker.

Keep the cooker on stove top on sim or low heat. Stir the milk and the cooked amaranth grains mixture very well.

Simmer on a low flame for 6 to 7 minutes. Do keep on stirring at intervals so that the kheer does not stick or get browned from the base.

Add 4 to 5 tablespoons of sugar or according to your taste. Stir again and simmer for 2 minutes more.

Lastly add 4 to 5 tablespoons of sliced cashews or almonds, ½ teaspoon cardamom powder and 7 to 8 dried rose petals, chopped (optional).
You can also add raisins and some crushed saffron to make the kheer more flavorful.

Serve amaranth kheer hot or warm or chilled. Once the kheer comes to room temperature, you can chill it in the fridge

You can also garnish the rajgira ki kheer with some sliced almonds or cashews or saffron while serving.