Creamy Quinoa Kheer

Hello everyone,

Quinoa payasam or kheer is the delicious and simple dessert made with milk and quinoa. 

I eat quinoa almost everyday for rasam rice and curd rice. Also, I use it in burrito as substitute to rice. It was my son's star birthday and I wanted to make some payasam/kheer to offer god. Why not prepare quinoa payasam rather than regular vermisili or rice payasam. Yes, I decided to make it and it was delicious.

We can pressure cook the quinoa in milk to speed up the process but I slow cooked on stove top to get creamy consistency. 

Serving size - 3-4  

Ingredients:

Quinoa - 1/2 cup

Whole Milk - 3.5 Cups

Jaggery - 3/4 to 1 cup

Cardamom powder - 1/4 tsp

Ghee - 2 tbsp

Cashews - 10

Raisins - 10

Pre-preparation:

1. Wash quinoa with water, drain and keep it aside to dry.

2. Grate or powder the jaggery.

3. In a small pan, melt ghee. Add cashews, raisins and fry till cashew turns golden brown. 

Method:

1. In a heavy bottomed vessel, melt ghee and roast the quinoa for few seconds. 

2. Add 3.5 cups of milk and boil the milk on a medium heat until the quinoa is cooked. It takes about 10 mins. 

3. Lower the heat further and keep stirring the milk. When you see the creamy layer, stir and mix it. 

4. Stir until the quinoa and milk reduces to half the quantity. This process takes around 30 mins. 

5. Add powdered jaggery, cardamom powder. Mix well and switch off the stove. 

5. Finally garnish with roasted cashews and raisins. Quinoa payasam is ready to serve. 

Note:

1. Do not burn the quinoa while roasting.

2. Put a ladle in the vessel so that milk do not overflow. 

3. Make sure to add jaggery at the end to void curdling.