Ingredients:
- Butter or Ghee: 1 tsp
- Quinoa: 1/3 cup
- Water: 1/3 cup
- Milk:1/3 cup +1 1/2 cup
- Saffron: 8-10 strings
- Condensed milk: 1/3 cup
- Almonds, cashews and pistachios: 5 each
- Cardamom or Elaichi powder: Two pinch
Method:
- Dry roast nuts on medium low heat until a pleasant roasted aroma is produced.
- Let it cool for a few minutes and then chop them in smal pieces.
- Dissolve the saffron (kesar) in warm milk till the mixture gels a nice colour.
- Wash the quinoa 2-3 times in water and drain out the water.
- In a medium hot pan, add butter and quinoa and roast it for few minutes.
- After a few minutes of roasting, add water and cup of milk.
- Let it boil on a medium-low flame. Cover and cook for 15-20 minutes or till quinoa becomes soft.
- Add rest of the milk, cardamom powder, saffron mixture and increase the heat to medium.
- Stir it frequently and let the kheer boil for 7-8 minutes and then add the condensed milk.
- Stir and cook for additional 7-8 minutes.
- Add chopped nuts and cook for another minute or 2.
- Switch off the heat and Quinoa kheer is ready to be served hot.
- Keep it in the refrigerator for a couple of hours and serve it chilled.