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Quinoa Jaggery Kheer

This festive season, I’ve decided to make healthier choices. I’m a sucker for all kinds of festive dishes – jalebis, samosas, pedas, laddoos – bring it on! But I’ve realized that the aftermath of it is not so pretty and the extra calories are seriously hard to lose.

This Quinoa Jaggery Kheer is a take on the jaggery payasam that is so popular down south, but made healthier with the superfood – Quinoa. It’s one of those desserts that always manage to look and feel festive, but without the extra calories. I’m not a big fan of Quinoa on it’s own, but combined with milk and jaggery, it’s chew texture is perfect.

This kheer or pudding is really easy to make, and I love making it in my KitchenAid Tri-Ply Stainless Steel 2.8 L Saucepan with Lid simple because nothing sticks to the bottom, and the handle doesn’t get hot even after a long cooking time.

I love this kheer topped with sliced almonds, dried rose petals and chilled in the refrigerator for a few hours. But you can just as well have it warm.

 

Time: 30 Minutes              Serves: 2

PRODUCTS FEATURED:

– KitchenAid Tri-Ply Stainless Steel 2.8 L Saucepan with Lid

 

INGREDIENTS:

– Quinoa (cooked): 1 cup

– Ghee: 1 teaspoon

– Whole Milk: 2 1/2 cups

– Jaggery: 1/3 cup

– Saffron Strands: 6-8

– Mixed Nuts (chopped): 1/4 cup

– Rose petals and almond slivers for topping

 

METHOD:

– In the KitchenAid Tri-Ply Stainless Steel 2.8 L Saucepan with Lid heat ghee and add cooked quinoa. Roast the quinoa on low heat for 2-3 minutes and add milk and saffron strands.

– Bring the mixture to a quick boil. Reduce the heat and simmer till the milk reduces to half. Mix in jaggery and simmer for a few more minute.

– Add the chopped nuts, mix and switch off the flame.

– Once the kheer comes to room temperature, refrigerate before serving. To serve, ladle into individual serving bowls and top with rose petals and almond slivers.

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