Kheer/payasam with Quinoa, condensed milk and jaggery

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
Kheer/payasam with Quinoa, condensed milk and jaggery
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
Steps
- 1
Collect the necessary materials. Place near the cooking area. soak saffron in 2tbsp hot water-this gives a nice color
- 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.
- 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.
- 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.
- 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 - 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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