I’ve always been a cereal person—those crunchy little bites swimming in a bowl of milk have been a part of my childhood mornings and lazy Sunday rituals. But as I’ve grown more mindful about what goes into my food, the sugary, store-bought cereals have started to lose their appeal. That’s when I began experimenting in my kitchen, looking for ways to create something fun, wholesome, and still a little indulgent—and that’s how these amaranth cereal rings came to life.
This recipe is special to me because it brings together some of my favorite pantry staples—amaranth flour for a nutrient-packed base, jaggery for its mellow sweetness, cocoa for that rich chocolatey hug, and peanut butter, which adds just the right amount of depth and stickiness to hold it all together. I love that it uses a no-oven method too, making it completely approachable for anyone cooking out of a small kitchen or just trying to reduce energy use. The best part? Shaping these cute little rings by hand. It feels like a craft project and breakfast prep all in one—a soothing kitchen ritual I didn’t know I needed.
Whether you’re making this to impress your inner child, surprise your own kids with a healthier cereal option, or just trying to get more creative with your gluten-free breakfast rotation, I promise this recipe ticks all the right boxes. It’s simple, playful, nutritious, and totally addictive. Once you try homemade cereal, there’s really no going back.
WHAT YOU’LL LOVE ABOUT THIS RECIPE
- Gluten free
- Healthy
- Eggless
- No-oven
INGREDIENTS USED IN AMARANTH CEREAL IN A KADHAI
Milk
Milk is the main wet ingredient in this recipe. It acts as the binding agent for this recipe. When the rest of the ingredients are combined with milk, they absorb some it it and stick together. You can choose different types of milk, such as whole milk, skim milk, almond milk, or oat milk, based on your preferences. Each type of milk brings its own unique flavor profile, influencing the overall taste of the cereal. Milk is also a valuable source of essential nutrients like calcium, protein, and vitamins.
Amaranth flour
Amaranth flour forms the foundation of the cereal dough, giving it body and structure. Without it, the dough wouldn’t hold shape or be rollable. It allows the dough to be rolled thin and cut into crisp cereal rings. Since this recipe is gluten-free, amaranth flour is a smart choice. It provides a hearty texture without needing wheat flour. However, because it’s gluten-free, it also means the dough won’t be stretchy—so it needs careful rolling and shaping. Amaranth flour is rich in protein, calcium, iron, fiber.
Jaggery Powder
Jaggery powder is a natural sweetener and has been used as a healthier alternative to refined sugars since ages. They are healthy and nutritious as well since they retain many of the minerals and vitamins present in sugarcane or date palm sap, including iron, calcium, and antioxidants. Jaggery powder has a distinct, caramel-like flavor and aroma. When added to amaranth cereal, it imparts a unique and pleasant taste that adds depth and complexity to the overall flavor profile. The rich, earthy notes of jaggery powder enhances the taste of the Amaranth Cereal and create a more satisfying eating experience. I have used this jaggery powder for this recipe.
Cocoa Powder
Cocoa powder is responsible for the rich and intense chocolate flavor in Amaranth Cereal. Cocoa powder lends a dark and rich color to the cereal, giving it an appetizing appearance. The deep brown hue adds visual appeal, making the Amaranth Cereal visually appealing and enticing to eat. You can adjust the amount of cocoa powder to control the intensity of the chocolate flavor, tailoring it to your personal preference. I have used this cocoa powder to make this recipe.
Peanut Butter
Peanut butter adds a rich, nutty, and creamy flavor to Amaranth Cereal. It also acts as a binding agent creating a cohesive dough. It boosts the nutritional value, providing a good source of protein and essential nutrients. This can help keep you satiated and energized throughout the day. Additionally, you can opt for natural or flavored varieties, like honey-roasted or chocolate-flavored peanut butter, to enhance the taste and create unique flavor combinations.
EQUIPMENT USED FOR MAKING AMARANTH CEREAL IN A KADHAI
This recipe doesn’t require a lot of equipment. Measuring Cups and Measuring Spoons are an integral part of any baker’s kitchen and it’s very important to measure ingredients with precision.
A few mixing bowls and a spatula is what you need to prepare the batter in. A spatula is my favourite kitchen equipment.
Other important things that you need is a kadhai. I use this one. The parchment paper I use is linked here.
Miscellaneous things include a steel plate, a piping nozzle and a straw.
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TIPS TO MAKE AMARANTH CEREAL IN A KADHAI
- If your peanut butter is thick or refrigerated, warm it slightly so it blends well with the dough. Use smooth peanut butter and not chunky, as it might make rolling uneven and cause cracks.
- If the dough is too soft after rolling, refrigerate it for 5–10 mins. It helps in cutting clean ring shapes without breaking.
- Don’t overcrowd the plate. Lay the rings spaced slightly apart to allow for heat circulation.
- Depending on thickness and your setup, you may need an extra 5 mins. Check at the 15-min mark — they should feel firm and dry to the touch.
- Add a pinch of cinnamon or vanilla for flavour. Or Mix in chia seeds or sesame seeds for crunch.
- ½ cup amaranth flour
- 2 tbsp jaggery powder
- 2 tbsp cocoa powder
- 2 tbsp peanut butter
- 3 tbsp milk
- Add a layer of salt at the bottom of a kadhai and place a stand in the middle. Cover it with a lid and preheat on low-medium heat for 10 mins.
- To make the cereal dough, add the amaranth flour, jaggery powder, cocoa powder, peanut butter and milk in a bowl to form a smooth, pliable dough.
- Press the dough between 2 sheets of parchment paper or silicon mat and roll it into ⅛th inch thickness.
- Using the back of a piping nozzle and cut small circles in the dough. Then, using a straw, cut a smaller circle in the middle of each circle and remove it creating a ring shape.
- Lay the cereal rings on a parchment paper lined on a plate.
- Place the plate on the stand and cook the cookies covered for 15 mins or until crispy.
- Store it in an airtight container for up to 2 weeks.
If you like my easy Amaranth Cereal In A Kadhai recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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