Corn Amaranth Pudding

Indian Corn Amaranth Pudding Recipe

Overlaid with my favorite Indian flavors, and a snap to make. Another perfect example of great results 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 whole 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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