Wednesday, October 24, 2012

Quinoa Cashew Kheer/ Payasam/ Indian Pudding

Ingredients and Method to make Quinoa Cashew Kheer/ Payasam/ Indian Pudding
1/4 cup quinoa
1/4 cup cashew nuts
2 cups milk + 1/2 cup milk
1 can (12 fl oz) evaporated milk (see notes)
1/2 cup sugar (or to taste)
a pinch of good quality saffron
4 to 5 green cardamoms peeled and the seeds crushed

Soak cashew nuts in a little water for about 30 minutes

Rinse quinoa thoroughly and soak in sufficient water for 30 mins

Drain  cashews and grind to a smooth paste adding a little milk as required. Keep this paste aside. 

Drain the quinoa, place in a heavy bottomed pan. Add milk and cook the quinoa on low heat until it is almost soft.

Add evaporated  milk, sugar, pinch of saffron and allow to simmer on low heat until the quinoa is fully cooked. Add the cashew paste and use the balance of the 1/2 cup of milk to help clean the blender and add back into the kheer, allow to simmer until the kheer thickens to desired consistency. Keep in mind that when it cools it thickens further.  Sprinkle cardamom powder, mix well.
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Remove and serve warm or chilled.

Serves approximately 2 to 3

Notes:

Evaporated milk is thickened milk without sugar.

I made this kheer to rabri consistency (for those unfamiliar with rabri, it has just a tad thinner than custard in consistency) If you like your kheer/ payasam a little more free flowing and thinner, you can add more milk or use only milk in place of evaporated milk (that is use 1 1/2 cups more milk in this recipe instead of evaporated milk)

This kheer is mildly sweet, if you like your dessert a little sweeter you may want to increase the quantity of sugar to 3/4 cup or even more depending on your taste