Appetizing Quinoa Kheer Dessert Straightforward Recipe
Cooked quinoa has this form of aesthetic composed texture and works wonderfully well on this recipe. Factual be sure you wash the quinoa completely to net rid of the bitter saponin coating on the seeds.
SERVES/YIELD: 6
Substances:
- ½ cup quinoa
- 1 cup water
- 1 teaspoon ghee or butter
- 4 dried dates, pits eradicated and chopped
- 4 teaspoons golden raisins
- 1 teaspoon pistachios, unshelled and chopped (i extinct unsalted raw pistachios)
- 1 teaspoon slivered almonds
- ¼ teaspoon ground cardamom seeds
- 3 cups skim milk
- A pinch of saffron (i extinct spanish saffron)
- 3 tablespoons sugar (add more sugar whenever you choose it sweeter)
- 2 teaspoons rose water
- A little bit additional toasted and chopped pistachios for garnishing
Instructions:
- Rinse the quinoa completely below running cool water till the water turns sure. (I decide to rubdown the seeds with my hands while rinsing to be sure I net rid of the bitter saponin completely). Bring the quinoa and water to a boil on a medium flame, cook till the seeds change into translucent. Drain and discard the liquid from the cooked quinoa and withhold apart.
- 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 sauté them for a minute.
- Add the cooked quinoa to the nut and fruit mixture within the pot. Fold within the milk, saffron, and sugar. Bring the general contents of the pot to a boil on a medium flame, then decrease to a simmer and cook till the liquid volume reduces by one-third. Race repeatedly to be sure the milk does no longer burn.
- Frigid the kheer to room temperature. Then fold within the rose water and refrigerate for no no longer up to 2 hours. Abet chilled and garnish with the additional pistachios.
