Indian Corn Amaranth Pudding Recipe

Meet Amaranth: Another perfect Gluten-Free Grain!

The diminutive grain is a nutrition giant: high protein, high fiber!

My corn Amaranth pudding is overlaid with my favorite Indian flavors, and a snap to make. Moreover, it is another perfect example of great desserts made with plebeian ingredients.

This spicy and funky dessert takes comfort foods to a whole new level.

Gluten-free without even trying. Do not forgo the saffron: it will add that subtle je-ne-sais-quoi exotic touch. Ghee adds a fabulous layer of flavor, and is easy to find in health food stores (and a snap to make at home: it’s all in my latest cookbook!)

Combining Corn and Amaranth just gives you another opportunity to explore with the wonderful gamut of gluten-free grains, but if you decide to make it an all-corn pudding, simply omit the amaranth and use 2 cups corn meal.


  • 1 cup coarse corn meal
  • 1 cup amaranth
  • 1∕3 cup ghee
  • 1 15-ounce can coconut milk
  • 3 cup milk or dairy-free milk, low-fat OK
  • Good pinch saffron
  • 2 tablespoons orange flower water or rose water
  • 2 tablespoons dark molasses
  • 1/2 cup agave syrup, or a little more to taste (wait till you taste the finished dessert before adding)
  • 1 tablespoon cardamom
  • 2 tablespoons ground ginger
  • 3 tablespoons rum
  • Good pinch salt


Bring all ingredients to a boil in a saucepan, then lower the flame to low, and cook 10 minutes, or a drop longer, until the grain is tender.

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