I am back to blogging after a short break.I am sure you will be excited to know about the recipe i am sharing today. Today’s recipe is a twist to the traditional Indian Sweets. I made Quinoa Payasam or Quinoa Pudding. A delicious payasam that will leave you licking the bowl and craving for more.A delicious treat to your family and guests.
Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.. It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants. (Source Google).It has lately gained much popularity. You can substitute for Rice and use it in salads as well.It is filling.
For this week 205th #Foodiemonday #Bloghop theme #MithaiMeinTwist was suggested our Sasmita our co blogger . Check out her blog for awesome recipes at https://www.firsttimercook.com/ .Her basic idea was to keep the traditional name of the dessert using a foreign Ingredient.It was challenging though i thorougly enjoyed cooking for this theme. My family just loved it.
Recipe for Quinoa Payasam :
- 1 Cup Quinoa
- Handfull of Nuts and seeds mix (Pumpkin seeds , almonds,dried cranberries,raisins,sunflower seeds,Cashews)
- 750 ML Full cream Milk
- 1 Cup Palm Jaggery
- 2 Tbsp Grated desiccated Coconut
- 1 Tsp Khus Khus
- 2 Tbsp Ghee / Clarified Butter
- 10 Cashews to Garnish
- Few Strands of Saffron
- 1/4 Tsp Fresh Cardamom Powder
Wash quinoa and boil and cook it in 2 cups of water.It will take about 8-10 mins .Once you see the thread like strands coming out switch off the stove.Allow it to cool. Soak a few strands of saffron in 1 tsp of hot milk.
Add nuts and seeds mix, khus khus and desiccated coconut. Blend it to fine powder. Take a wide bottom pan. Add ghee. Roast the cashews and transfer them to a plate.Add the blended mix to the ghee and roast for a minute or two untill the raw smell is gone. Once done add the cooked quinoa and palm jaggery and mix well. Then add milk and simmer on medium flame untill it comes to boil. Lastly add the cardamom powder and saffron soaked milk and mix well.
Garnish with Roasted Cashews and serve warm or cold as per your taste.
1 Cup = 160 ML
You can replace sugar in case you can’t find palm jaggery.