November 9, 2015

Quinoa phirni/kheer recipe

Warm, rich, creamy quinoa and milk kheer/pudding

What you need: Serves 6
1 cup raw quinoa
3/4 cup white sugar (Vegans, substitute this ingredient with brown sugar)
2 cardamoms peeled and seeds powdered
1 cup water
2 cups milk (Vegans, substitute this ingredient with almond milk)
4 tsp condensed milk or mawa/khoya (Vegans, eliminate this ingredient)
4 tsp ghee
A pinch of saffron
Garnish: Crushed cashews, pistachios and whole raisins

Add ghee into a saucepan. On medium heat, when the ghee meagerly starts to shimmer, add quinoa; roast it in ghee until light brown. Add water and bring to a boil. Once it is half cooked, add in 2 cups milk and saffron strands. Bring it to a boil on medium-high heat for about 7 to 10 minutes. When the quinoa is cooked through, add sugar and cardamom powder. Stir well and cook until all the sugar dissolves. 

Add the condensed milk. Let it continue to simmer for 5 minutes. Turn off the heat. It can be served warm or chilled. Many prefer it chilled for a couple of hours. The consistency is also of choice, some like it gooey, and some like it runny. Adding more milk will yield a watery pudding. Enjoy!