Layered Amaranth Pudding with Fruit and Caramelised Makhana

Ingredients

• amaranth (ramdana / rajgira) — 1/4 cup
• water — 3/4 cup
• yoghurt — 2 tbsp
• honey — 1 tbsp
• chikoo (sapodilla) — 1
• dates — 2
• anjeer (figs) — 2
• banana — 1 small
• jaggery — 1 tsp
• makhana (fox nuts) — 5-6
• ghee — 1 tbsp
• almonds — 5 (soaked)
• sesame seeds — 1 tsp

Method

1. Wash the amaranth well and put it in a pot with three times its volume of water (the 3/4 cup).
2. Bring to a boil on high heat, then lower the heat, cover and cook for 15 to 20 minutes, stirring now and then, until all the water is absorbed. Let it cool.
3. Mix in the yoghurt and the honey.
4. Chop the chikoo, dates, figs and soaked almonds. Let the chikoo caramelise a little in a pan over low heat, then add the dates, some sesame seeds and a little jaggery.
5. Melt the ghee in a small pot with the rest of the jaggery to a syrup, add the remaining sesame and toss the makhana in it until coated. Let them cool and crisp.
6. Chop the banana. In a glass or bowl, layer the amaranth with the caramelised chikoo, banana, almonds and figs, and finish with the crunchy makhana.