Eggless Rajgira Crème Brûlée Recipe | How to make Amaranth dessert | Ramdana eggless dessert
Eggless Rajgira Crème Brûlée Recipe is super simple, creamy in texture and is such an amazingly delicious dessert.
To eat this Crème Brûlée you need to break open the top hard sugar crust to find a creamy custard beneath. It tastes like pure bliss.
Rajgira/Amranth powerhouse of nutrition :
Rajgira/Amranth/Amaranth or Ramdana is known as power house of nutrition. In addition, it’s calcium rich grain and gluten free too.
Fasting friendly Eggless Rajgira Crème Brûlée Recipe:
Wanna try something new with our good old Rajgira during fasting? Try this creme brulee in it’s indian avtaar.
Few things need to modified, if it’s been prepared for fasting days.
1. For setting up the custard, instead of using readymade custard powder or cornflour, for instance, substitute it with following :
sabudana powder/flour or kuttu flour or water chestnut flour (singhade ka atta) or even sama rice/ flour for setting custard.
2. Vanilla essence or extract can be used or it can be completely avoided.
Above all other than making regular and run of the mill snacks or desserts like Chikki or ladoo by using Rajgira, do try this fusion and delectable dessert which is very filling.
If I don’t have Brulee torch then?
Most creme brulee recipes call for a propane torch/Brulee torch to achieve that caramelized sugar top.
But you all must be wondering how creme brulee can be made without propane/Brulee Torch 🤔?
if you don’t have Brulee Torch, don’t worry, this version offers you a simple solution: your spoon. In conclusion, don’t stop yourself, just go ahead and make this delectable a dessert.
Please watch the video i have shared for spoon trick method.
The step by step process will help you learn how to pop Rajgira and make the delicious Rajgira/Amranth Creme Brulee (eggless).
Lastly you can check my other Rajgira recipes
Rajgira Sabudana khichdi cones
Prep Time 10 min
Cook Time 10 min
Serves 4 people
Ingredients to make Rajgira/Amranth Creme Brulee(eggless)
Popped rajgira seeds 1 cup
Milk 1/2 liter + 4 tsp cold milk
Amul Cream 1/2 cup
Sugar 2-3 tbsp
Vanilla Cuatard powder 2 tsp / or you can substitute it with sabudana powder/flour or kuttu flour or water chestnut flour (singhade ka atta) or even sama rice flour for setting custard and add vanilla to it or you can completely avoid flavouring it.
Few strands of saffron soaked in warm milk
Grated fresh coconut 1 cup
Brown sugar 4 tsp
How to make Eggless Rajgira Crème Brûlée Recipe
To make custard:
Heat 1/2 liter milk in a non-stick pan, add half cup cream, mix well and heat for 2 minutes. Put 2 tsp custard powder in a bowl, add 4 tsp cold milk and mix well.
Add this custard mix to the milk-cream mixture, mix and cook till the mixture thickens.
Add 2 tbsp sugar, mix well and cook till the sugar dissolves completely. Strain the mixture so that there are no lumps
To pop Rajgira/Amaranth
Now to pop rajgira, heat a thick bottom kadai
To check the heat just sprinkle some drops of water on it and see if sizzling sound comes.
The sizzling sound is the indication that pan/kadai is hot enough to pop rajgira. Add 1 tsp of rajgira seeds at a time. Toss it on high flame
Cover the kadai with a lid and quickly slide the pot back and forth just above the burner. As soon as rajgira starts to pop switch off the flame and let it sit for few seconds. Take out in a bowl
Now repeat the process to get more popped rajgira this way in small batches. Sieve the popped rajgira so that non popped ones will be left on plate. And you can reuse by again popping it. Let it cool.
To Assemble
Now take the strained custard and put it on flame again
Add popped rajgira and mix well.
Now add grated fresh coconut
The custard mix will start to get thick
Keep stirring continuously
Switch off the flame after it reaches to desired consistency
Pour the mixture into ramekin moulds and refrigerate till set.
Add 1 tsp brown sugar on each moulds and spread it with spoon.
Caramelize the sugar with a brulee torch OR take a metal spoon or a spatula,heat it on your stove burner. And press it on the sugar till brown. Works like a charm!’
Your creme brulee is ready to serve
Break open the hard sugar crust and enjoy the melt in the mouth rajgira pudding underneath.
I hope you guys enjoyed reading my today’s post. Please share your valuable feedback in comments with us, as we love to hear from you.
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I will see you soon with yet another interesting recipe. Come right back a I love to have you around.
Happy cooking 🤗
Lata
Recipe card
- Rajgira/Amranth Creme Brulee(eggless)
- Popped rajgira seeds 1 cup
- Milk ½ liter + 4 tsp cold milk
- Amul Cream ½ cup
- Sugar 2-3 tbsp
- Vanilla Custard powder 2 tsp
- Few strands of saffron soaked in warm milk
- Grated fresh coconut 1 cup
- Brown sugar 4 tsp
- To make custard:
- Heat ½ liter milk in a non-stick pan, add half cup cream, mix well and heat for 2 minutes.
- Put 2 tsp custard powder in a bowl, add 4 tsp cold milk and mix well.
- Add this custard mix to the milk-cream mixture, mix and cook till the mixture thickens.
- Add 2 tbsp sugar, mix well and cook till the sugar dissolves completely.
- Strain the mixture so that there are no lumps.
- To pop Rajgira/Amaranth:
- Now to pop rajgira, heat a thick bottom kadai.
- To check the heat just sprinkle some drops of water on it and see if sizzling sound comes.
- The sizzling sound is the indication that pan/kadai is hot enough to pop rajgira.
- Add 1 tsp of rajgira seeds at a time. Toss it on high flame
- Cover the kadai with a lid and quickly slide the pot back and forth just above the burner.
- As soon as rajgira starts to pop switch off the flame and let it sit for few seconds. Take out in a bowl
- Now repeat the process to get more popped rajgira this way in small batches.
- Sieve the popped rajgira so that unpopped ones will be left on plate.
- And you can reuse by again popping it. Let it cool.
- To Assemble:
- Now take the strained custard and put it on flame again
- Add popped rajgira and mix well.
- Now add grated fresh coconut
- The custard mix will start to get thick
- Keep stirring continuously
- Switch off the flame after it reaches to desired consistency
- Pour the mixture into ramekin moulds and refrigerate till set.
- Add 1 tsp brown sugar on each moulds and spread it with spoon.
- Caramelize the sugar with a brulee torch OR take a metal spoon or a spatula,heat it on your stove burner.
- And press it on the sugar till brown. Works like a charm!’
- Your creme brulee is ready to serve
- Break open the hard sugar crust and enjoy the melt in the mouth rajgira pudding underneath.
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I liked your video on rajgira popping as that can be the first hurdle many times 🙂
Great idea and fabulous post!
While popping rajgira exactly the same situation I faced as popping it perfectly was a big hurdle. The idea to make video came from that. I am happy you noticed that
Thank you for your kind words
Wow never tried or tasted this but it sound super delicious and tempting. Definately would love to try this version
Thanks Ruchi
The dessert looks very delectable. Loved the wonderful trick of caramelizing sugar using a heated spoon. Thanks for the share.
The dessert looks delectable . Loved your wonderful truck if caramelizing sugar with a heated metal spoon. Thanks for the share.
Thank you Poonam
Wow!!! A superb and healthy take on the traditional creme brulee that too without any eggs!!! Fabulous innovation dear!!! Love the idea of burning the sugar with a spoon; brilliant!
Thank you Vanitha for your kind words. Necessity is the mother of invention. Wasn’t having brulee torch so came up with this idea.
Never tried any dish with rajgira. I am tempted to try this recipe, step by step video is very useful for me. Great share.
Thank you Geetha and my pleasure. I am happy that video recipe is useful for you.
Such a fabulous recipe! So innovative, Lata! 🙂
Thanks Freda
Never heard of this dessert. Looks like healthy and delicious recipe for fast. Caramelize the sugar part is awesome, that’s a great trick, now we get the torch effect with a spoon. Thanks for the share! 🙂
Thanks Malini. Yes the spoon trick worked like a charm.
Wow.. I love everything about this recipe. The way you have explained, the short video clips and the spoon technique… just amazing☺ Great share!!!!!
Thank you Geetanjali. My pleasure
Omg, you have made an incredible twist to the popular creme brule, how delicious its looks. And thats a great share, loving it to the core.
Thank you Priya.
I always wanted to try Brulee. But I don’t have a torch.Thanks you for sharing how to caramelize sugar without a torch. A brilliant and healthy take on the traditional creme brulee that too without any eggs. 🙂
Thank you Dhwani.
Oh my! What a fabulous recipe; never thought that amaranth flour could be used in making creme brûlée . Loved the share and your tips on popping the amaranth seeds and using a heated spoon to caramelise the sugar are worth appreciating…
Thank you Anshu
Rajgira creme brulee sounds so delicious and thanks for sharing a spoon trick for the torch, made my life so much better already 🙂
Thanks Jagruti
Thank you Jagruti. Yes the spoon trick worked wonders.
Lata you should really get an award for this. Rajgira creame brulee is something which is not easy to think. I am surely gonna try this in coming week. I love these millet flour. how does it taste? Looks absolutely mouthwatering.
Thank you for your kind words. Yes, first to make creme brulee eggless was a big task, as I wanted to make it for fasting. And again the brulee torch part, but I didn’t give up.
It tasted awesome. So much so that I didn’t share it with anyone. If you love coconut, I am sure you will love this.
Such a lovely twist to a traditional grain here. I love the way you have added videos and pictures of how to pop the Amaranth Seeds.
Thanks Seema. My pleasure and I am happy that small videos are a great help.
Interesting twist to the traditional dessert. Loved your detailed recipe to make this healthy dessert that can be enjoyed during fasting as well.
Fab idea Lata.
Thanks Preethi. True, It’s a fab recipe for fasting
Lovely share. Will definitely try .
Thanks Deepa.
Hats off to you for your imagination….Rajgira creme brulee. The best is you have explained it so well with your short videos. I use broiler for caramelizing sugar but your idea of using hot spoon is brilliant.
Thank you Ritu. I am happy to know that short videos were of a great help.
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