Hello everybody, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, quinoa-sago porridge/kheer. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Quinoa kheer recipe - A creamy dessert made with quinoa, flavoured with cardamom and saffron. I am looking out to try for more quinoa recipes to try with the pack of quinoa I bought online. So this quinoa kheer is my recent try, it came out so delicious.
Quinoa-Sago Porridge/kheer is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes delicious. Quinoa-Sago Porridge/kheer is something that I have loved my whole life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can cook quinoa-sago porridge/kheer using 8 ingredients and 16 steps. Here is how you can achieve it.
The ingredients needed to make Quinoa-Sago Porridge/kheer:
- Take 350 mili litre full creme milk
- Take 1 cup water
- Make ready 70 grams powdered jaggery /sugar substitute
- Take 50 grams mixed quinoa seeds
- Prepare 2 tablespoon sago/sabudaana
- Take handful mixed sliced nuts
- Prepare 1.5 teaspoon ghee
- Make ready 1 tablespoon cardamom powder
Today we will learn how to make Quinoa Breakfast Porridge following this easy recipe. Healthy breakfast porridge is made with quinoa and topped with fruit and nuts in our protein-packed vegetarian, vegan, and gluten-free recipe. Quinoa is one of the few vegetarian sources of complete protein, as well as a good source of fiber and antioxidants. It's also naturally gluten-free, making it a.
Instructions to make Quinoa-Sago Porridge/kheer:
- Rinse both quinoa and sago pearls separately
- Soak them separately in half cups of water each for 30 minutes
- Post soaking, strain the water from quinoa and sago pearls
- Melt the ghee in a heavy bottom saucepan
- Add the quinoa seeds and sauté for a minute over medium heat
- Then add 1/4th the quantity of milk in the pan
- Reduce the heat and cook the quinoa covered after the milk boils
- After about 12-15 minutes, the quinoa should be ready
- Add the remaining milk now
- Follow it up by adding jaggery and cardamom powder
- Mix well and cook on Low heat as the kheer thickens
- Just before your desired consistency of the kheer would be achieved, add the sago pearls and mix
- Keep cooking for another 1-2 minutes and then take off heat
- Transfer into serving bowls and serve warm garnished with sliced nuts
- Refrigerate and serve if you love kheer chilled
- Enjoy!
Looking for ideas for the quinoa you picked up at Trader Joe's? Here's a dairy and wheat free breakfast porridge thick, rich and delish for those cold mornings in the Andes. Those with nut allergies may wish to substitute soymilk or regular cow's milk for the almond. Adjust sugar to your taste or substitute with. Sago/Javrasai payasam is very easy to make.
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