If using un-popped amaranth grains, pressure cook them for 3 whistles on medium flame with 1 cup of water. If using popped ready-to-cook amaranth grains, skip this step.
Measure the jaggery and keep it aside. If using jaggery, melt it and strain the water to remove impurities.
Take 1 cup of popped amaranth grains in a bowl. Pour the milk into a thick-bottomed vessel and bring it to a boil over low-medium flame.
Once the milk is boiled, add the popped or pressure-cooked amaranth grains to it. Mix well and cook on low flame for 5 minutes until the kheer becomes slightly thick. Stir occasionally to prevent sticking.
Add powdered cardamom and jaggery (powdered or syrup) to the mixture. Mix well and cook for an additional 2-3 minutes. In the meantime, take a small pan and add a teaspoon of ghee.
Roast the almonds for a minute. Remove from the pan once done and set aside. Once the kheer is ready, add the ghee-roasted almonds. Stir well and switch off the flame.
For babies below one year, add 2 teaspoons of nuts powder instead of whole nuts.
