Phirnee is a favorite of every household in India. However, todays generation hesitates to eat Indian deserts due to the high sugar content and lack of nutrition. Adding quinoa infuses nutrition into desserts. This is the ideal desert to celebrate an occasion or to trigger moments of nostalgia. It is amazing how you can substitute Quinoa for rice in this recipe; to add a crunch like texture that Indian desserts have never experienced. They say texture is such an important part of our food and if you have not tried Quinoa,
your in for a delicious & nutritious surprise.
- 1 cup quinoa
- 3/4th cup sugar
- 1 tsp ilaichi (cardamom) powder
- 2 cups milk (Vegans can substitute this for almond milk)
- 1/2 tbsp condensed milk
- 1/2 tbsp ghee
- 1/4 tsp saffron
- chopped almonds pistachios for garnishing
- Add ghee to a saucepan until warm and add the quinoa until it is nicely roasted and light brown in color. Now add 1 cup of hot water until it starts boiling. Once half of the water is evaporated add 2 cups of hot milk inside. Now you can put the saffron strands inside and let it release its flavors.
- Once the mix comes to a boil, reduce the flame and let it simmer for approximately 7-8 mins. Make sure the quinoa is perfectly cooked (you will see a little tail coming out of the grain)
- Once you have confirmed that the quinoa is cooked, now you can insert the sugar and cardamom. Make sure the sugar dissolves and add hot water to adjust the consistency.
- Now you can add the the condensed milk and let it boil for 5 minutes more and turn off the gas.
- Quinoa phirnee is ready to be served, add nuts for garnish.
This dish can be served warm or chilled !