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RECIPE: Amaranth Chocolate Pudding

Use amaranth in this tasty pudding for a guilt-free indulgence!



  • 3 cups milk (almond milk works well too)

  • 1/4 teaspoon cinnamon powder

  • pinch of salt

  • 1 tablespoon SaveAGram jaggery

  • 1 tablespoon sugar

  • 2 eggs

  • 1/2 teaspoon vanilla extract

  • 1/2 cup dark chocolate chips (milk/white chocolate will work too)

  • Chopped nuts, for garnish


  1. 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.

  2. 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).

  3. Remove from heat and stir in the vanilla extract. Add chocolate chips and stir until melted.

  4. 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.

  5. Refrigerate overnight (or for at least 2 hours) (pudding will thicken as it chills).

  6. Top with chopped nuts for added crunch.


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