Amaranth (Rajgira) and Mushroom Arancini

Amaranth and native cheese bites with wild mushrooms



  • Amaranth: ½ cup
  • Button mushroom: 1 ¼ tbsp
  • Shiitake mushroom: 1 ¼ tbsp
  • Portobello mushroom: 1 ¼ tbsp
  • Dried mushroom powder: 1 tsp
  • Onions: 1 tsp
  • Leeks: 1 tsp
  • Celery: 1 tsp
  • Garlic: 1 tsp
  • Fresh cream: 15 ml
  • Butter: 2 tsp
  • Oil: 15 ml
  • Salt to taste
  • Pepper: 1 tsp
  • Mozzarella cheese: 4 tsp
  • Millet flour: 2 tbsp
  • Amaranth flakes: ½ cup


Boil the Amaranth for about 5-7 Min. Strain and retain the millet water.

Wash and chop mushrooms finely and keep aside.

In a separate pan add oil, onion, leeks, garlic, celery and chopped mushrooms, sauté on medium low heat for 5 mins until mushrooms are slightly soft. Add the boiled Amaranth and millet water. Season with salt and pepper.

Cook on medium low heat until mixture is dry. Finish with fresh cream and butter.

Roll risotto into small balls until smooth, stuffed with mozzarella cheese.

Make batter with millet flour and water, add
the seasoning.

Coat the balls with batter and crumb them with Amaranth flakes.

Heat oil in a pan, deep fry arancini for 5 mins
until golden brown. Drain on a kitchen paper
before serving.

Preparation Time: 25mins
Cooking Time: 35mins
To Serve; 3-4