Rajgira (Amaranth) - Whole Grain | Pack of 2 | Soil Origin

Whole rajgira, or amaranth, grown in Madhya Pradesh — tiny pale seeds with a nutty taste and a slightly crunchy bite when cooked. It is a familiar vrat grain in Indian kitchens, popped for laddoos or simmered into porridge. Sold as a pack of two.

Key Features

• Whole seed: uncracked amaranth, not flour.
• Ancient grain: long grown and eaten across India.
• Distinct texture: cooks soft with a faint crunch that stays.
• Fasting-friendly: traditionally eaten during vrat days.
• Madhya Pradesh farms: sourced from growers in the state.

Ingredients

Whole rajgira (amaranth) seed.

How to Use

For porridge, simmer one part rajgira in three parts water or plant-based milk for about 20 minutes. To pop it, sprinkle a small handful into a very hot dry pan and shake constantly — it puffs in seconds and is then ready for laddoos or chikki. It can also be added to soups and khichdi for texture.

Product Details

• Pack: 2 units
• Type: whole amaranth grain
• Origin: Madhya Pradesh
• Storage: airtight container in a cool, dry place

Good to Know

The seeds are very small and will slip through a coarse sieve, so rinse in a fine-mesh strainer. When popping, work in tiny batches — an overloaded pan gives you burnt seeds rather than puffs. Cooked amaranth thickens quickly as it cools.

FAQs

How is this different from rajgira flour?

This is the whole seed, so you can pop it, cook it as porridge or grind your own flour. Ready-made flour is only good for rotis and bakes.

Why won't my seeds pop?

The pan is probably not hot enough. It needs to be genuinely smoking hot, with only a pinch of grain at a time.

Is it suitable for vrat?

Rajgira is traditionally eaten during fasting days in many Indian households.

Country of Origin: India Sold by: Soil Origin Fulfilled by: EarthBased