Rajgira and cranberry truffles

Name: Rajgira and cranberry truffles
Cook time: 15 min
Yield: 12 servings
Ingredients: 1 cup rajgira (amaranth), crisp and lightly toasted; ½ cup soft seedless dates, roughly chopped; ⅓ cup unsweetened dried cranberries, finely chopped; ¼ cup mixed roasted pumpkin and sunflower seeds, coarsely crushed; 1 tbsp smooth almond butter (for binding and richness); ½ tsp cinnamon powder; ¼ tsp green cardamom powder; A tiny pinch of Himalayan pink salt; 1 tbsp unsweetened raw cacao powder (or desiccated coconut) for rolling

Amaranth is gluten-free and rich in lysine (an essential amino acid often low in true grains), alongside calcium, iron, and magnesium for bone and metabolic support. Unsweetened dried cranberries deliver proanthocyanidins (PACs) and polyphenols that combat oxidative stress while adding natural festive tartness. Whole dates act as a nutrient-dense binder, providing soluble fiber and potassium.

15 min 12 servings 70 kcal

70 kcal

Calories

4 g

Protein

8.3 g

Carbs

2 g

Fat

Ingredients

•1 cup rajgira (amaranth), crisp and lightly toasted
•½ cup soft seedless dates, roughly chopped
•⅓ cup unsweetened dried cranberries, finely chopped
•¼ cup mixed roasted pumpkin and sunflower seeds, coarsely crushed
•1 tbsp smooth almond butter (for binding and richness)
•½ tsp cinnamon powder
•¼ tsp green cardamom powder
•A tiny pinch of Himalayan pink salt
•1 tbsp unsweetened raw cacao powder (or desiccated coconut) for rolling

Method

1
If your store-bought rajgira feels slightly soft, dry-roast it in a wide pan on low heat for 1–2 minutes until crisp, then let it cool completely.
2
Add the chopped dates, finely chopped dried cranberries, almond butter, cinnamon, cardamom, and salt to a food processor. Pulse for 30–45 seconds until the mixture breaks down and clumps together into a sticky, uniform paste.
3
Transfer the date-cranberry paste to a mixing bowl. Add the crushed roasted seeds and rajgira.
4
Use your hands (lightly greased with a drop of oil) to knead and fold the rajgira evenly into the paste without crushing all the airy puffs—this preserves a light crunch inside each truffle.
5
Divide the mixture into 12 equal portions (about 16–18g each) and roll tightly between your palms into smooth, bite-sized truffles.
6
Place the raw cacao powder (or desiccated coconut) in a shallow bowl and roll each truffle lightly to coat the exterior. Refrigerate for 20–30 minutes to firm up before serving.