RECIPE: Amaranth Chocolate Pudding
Use amaranth in this tasty pudding for a guilt-free indulgence!
1 cup SaveAGram amaranth
3 cups milk (almond milk works well too)
1/4 teaspoon cinnamon powder
1/8 teaspoon SaveAGram chilli powder
pinch of salt
1 tablespoon SaveAGram jaggery
1 tablespoon sugar
1/2 teaspoon vanilla extract
1/2 cup dark chocolate chips (milk/white chocolate will work too)
Chopped nuts, for garnish
In a saucepan, whisk together the amaranth, milk, cinnamon powder, chilli powder, jaggery and a pinch of salt. Bring to a simmer over medium heat. Cook 30 minutes uncovered, until amaranth is soft. Stir frequently.
Whisk together 1 tablespoon sugar and eggs. Ladle 1/2 cup of the hot amaranth mixture into the egg mixture, whisking constantly, to temper the eggs. Add the egg mixture slowly into the saucepan, and whisk. Cook until thickened (around 1 minute).
Remove from heat and stir in the vanilla extract. Add chocolate chips and stir until melted.
Make an ice bath (fill a bowl larger than your saucepan with ice water) and put the pan in to let the pudding cool to room temperature. Stir occasionally.
Refrigerate overnight (or for at least 2 hours) (pudding will thicken as it chills).
Top with chopped nuts for added crunch.