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Kheer/payasam with Quinoa, condensed milk and jaggery
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A picture of Kheer/payasam with Quinoa, condensed milk and jaggery.

Kheer/payasam with Quinoa, condensed milk and jaggery

Lakshmi Sridharan Ph D
Lakshmi Sridharan Ph D @cook_19872338
USA

Mom always made payasam on Fridays with milk and rice. I used Quinoa which is more nutritious than rice and good for blood sugar control. I included mung , a good source of protein
#CA26 #condensed_milk #jaggery #Mystery basket

Mom always made payasam on Fridays with milk and rice. I used Quinoa which is more nutritious than rice and good for blood sugar control. I included mung , a good source of protein
#CA26 #condensed_milk #jaggery #Mystery basket

Read more

Kheer/payasam with Quinoa, condensed milk and jaggery

Lakshmi Sridharan Ph D
Lakshmi Sridharan Ph D @cook_19872338
USA

Mom always made payasam on Fridays with milk and rice. I used Quinoa which is more nutritious than rice and good for blood sugar control. I included mung , a good source of protein
#CA26 #condensed_milk #jaggery #Mystery basket

Mom always made payasam on Fridays with milk and rice. I used Quinoa which is more nutritious than rice and good for blood sugar control. I included mung , a good source of protein
#CA26 #condensed_milk #jaggery #Mystery basket

Read more
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Ingredients

30 mins
4 servings
  1. 1/2 cuptricolor Quinoa
  2. 1/4 csplit skinned mung dal
  3. 2 cupscoconut milk
  4. 2 ccondensed sweetened milk
  5. 1/4 cupjagger
  6. 1 tspSaffron
  7. 2 tbspCardamom powder
  8. PinchSalt
  9. 2 tablespoonsButter
  10. 1/2 cupraisins
  11. 1/2 cupCashew
  12. Dessert Kheer
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Steps

30 mins
  1. 1

    Collect the necessary materials. Place near the cooking area. soak saffron in 2tbsp hot water-this gives a nice color

    A picture of step 1 of Kheer/payasam with Quinoa, condensed milk and jaggery.
    A picture of step 1 of Kheer/payasam with Quinoa, condensed milk and jaggery.
    A picture of step 1 of Kheer/payasam with Quinoa, condensed milk and jaggery.
  2. 2

    Soak mung plus quinoa in 6c water for an hour. Drain. Take the drained ingredients in a bowl with 4c of water and cook in a pressure cooker. Cook until it is completely cooled following manufacturer’s instructions.

    A picture of step 2 of Kheer/payasam with Quinoa, condensed milk and jaggery.
    A picture of step 2 of Kheer/payasam with Quinoa, condensed milk and jaggery.
  3. 3

    Place a sauce pan over medium heat and add butter. Once melted, reduce the flame and roast the cashews and raisins. Sauté the raisins for 1-2 minutes, raisins swell. Cashews turn golden. Transfer the roasted cashews and raisins to a plate and set aside for later use.

    A picture of step 3 of Kheer/payasam with Quinoa, condensed milk and jaggery.
  4. 4

    IN THE SAME SAUSEPAN take coconut milk and condensed milk. Cook over medium heat. Let it boil. Stir in jaggery. Let it dissolve. stir in a pinch of salt. It will enhance the sweetness..Add cardamom powder saffron and stir. Lower the fire. Let the payasam cook over simmering heat for another 5 to 10 minutes. Turn off the stove.

    A picture of step 4 of Kheer/payasam with Quinoa, condensed milk and jaggery.
    A picture of step 4 of Kheer/payasam with Quinoa, condensed milk and jaggery.
    A picture of step 4 of Kheer/payasam with Quinoa, condensed milk and jaggery.
  5. 5

    Add the roasted cashews and raisins to the
    container with payasam. Mix this with the payasam.. Beautifully colored, richly flavored payasam is ready. Transfer the payasam to a serving bowl. Enjoy the healthy payasam

    A picture of step 5 of Kheer/payasam with Quinoa, condensed milk and jaggery.
    A picture of step 5 of Kheer/payasam with Quinoa, condensed milk and jaggery.
  6. 6

    TiP: Do not use high heat. Be there when payasam is ccoking to prevent boiling over and making a mess. Taste before serving. If you like it sweeter, you may stir in honey to your taste

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Lakshmi Sridharan Ph D
Lakshmi Sridharan Ph D @cook_19872338
on April 06, 2026 18:59
USA
I am a scientist with a Ph.D from University of Michigan. Ann Arbor. I also have a M. SC from University of Madras. Enjoy sharing my knowledge in science and my experience in gardening and cooking with others. I am a free lance writer, published several articles on Indian culture, traditions, Indian cuisine, science of gardening and etc in National and Inernational magazines. I am a health food nut. I am passionate about photography
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Comments (16)

ifuchi
ifuchi @cook_112236741
April 12, 2026 07:56
So beautiful and I’m certain your mum was a fantastic cook. I love having memories from family with (especially mum) the foods they made with so much love
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