Rajgira, also known as amaranth, is a gluten-free pseudo-grain grown for its edible seeds. It has been cultivated in America for thousands of years and is now grown in many parts of the world.
The tiny seeds of rajgira are high in protein, fiber, and several important micronutrients, making it a nutritious addition to a balanced diet.
In traditional Indian cuisine, rajgira flour is used during fasts and festivals to make dishes such as ladoos, halwa, and chikki.