Soak the amaranth and drain. Let it dry in the sun or in the oven at very low temperature.
Toast the amaranth on a clay griddle over medium heat.
Clean again to remove all the husk. Use a sieve to do this.
Put a saucepan over medium heat and add the sugar with the water. Stir until dissolved and let it boil to the thread point. Remove from heat and add the amaranth.
Mix until a paste is formed.
Use galvanized metal rings of your desired size (preferably 3 centimeters wide). Arrange them on a clean, damp wooden table.
Serve the mixture into the rings and press with wooden circles or plates. Remove them and let them cool completely.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?