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1
Preparation.
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2
Rinse the quinoa.
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3
Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
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4
In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and saute them for a minute.
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5
Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
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6
Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.
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7
Preparation.
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8
Rinse the quinoa.
-
9
Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
-
10
In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and saute them for a minute.
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11
Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
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12
Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.
