To make the homemade almond milk, you need 1 cup raw almonds, soaked overnight and 4 cups cold filtered water, plus more for soaking. After the almonds have soaked overnight drain and rinse them. Then, place the almonds in your blender along with four cups of fresh cold water and 1 tsp of vanilla extract. Blend on high for 2 minutes, or until creamy. Strain the almond milk and pour into an airtight storage container and put in the refrigerator for upto 3 days.

First bring the almond milk to a boil in medium flame. Once the milk starts to boil. add the cooked quinoa to the milk, Mix well and Reduce flame to low. Now, add the cardamom powder, brown sugar and mix well. Continue to simmer the milk until the quinoa is cooked through. Keep stirring frequently throughout the process.

Meanwhile in a pan, add 1 tbsp of ghee and roast the chopped nuts in the ghee till they turn golden. Add the chopped nuts to the payasam and when milk layer (malai) forms on top while simmering, remove and add it back to the milk. Turn off the flame and leave the payasam to cool down at room temperature.

In another saucepan, add chopped fresh strawberries and cook in medium flame. After a short while, the strawberries will ooze out liquid. Continue to cook in medium flame until the strawberries are softened, mash them using a masher. Turn off the flame and leave it to cool down at room temperature.

Once both the payasam and strawberry mixture are at room temperature, mix them both. Stir well until combined. Refrigerate for 2-5 hours and serve chilled garnished with strawberry slices and chopped nuts.