Quinoa Kheer

A modern take on payasam for Diwali. Quinoa simmers gently in coconut milk until creamy, then gets a golden finish from jaggery, cardamom and saffron. It's a fun change from the usual rice kheer and comes together in about 35 minutes.

Ingredients:-

• ½ cup white quinoa, rinsed
• 2 × 200 ml cooking coconut milk, plus 2 cups (500 ml) water
• ⅓ cup jaggery powder
• 1 tablespoon desi ghee
• ½ teaspoon ground cardamom
• a pinch of saffron
• 2 tablespoons pumpkin seeds, to top

Directions:-

1. Cook the quinoa in 1 cup of water for 12 minutes.
2. Add the coconut milk and water and simmer for 15 minutes, stirring, until creamy.
3. Take the pan off the heat and stir in the jaggery (adding it off the heat stops the coconut milk splitting), cardamom and saffron.
4. Toast the pumpkin seeds in the ghee for a minute and spoon over the kheer.