Wednesday, October 24, 2012

Quinoa Cashew Kheer/ Payasam/ Indian Pudding and an update:)

First the update :)  For a long while now I have been wanting to get myself a pinterest account, finally this week I took the plunge and got myself one :) I haven't done much there, just created a few boards, pinned a few recipes from this site and some other interesting stuff that I came across while I was there. But I plan to do a lot more, so if any of you are on pinterest and want to follow me here is my pinterest page. You can also follow it by clicking the pinterest button on the sidebar, it will take you to my pinterest page too :) 

Sometimes the ideas for recipes pop into my head at the strangest of times. This one did when I was doing something as mundane as cleaning. And as is often the case once it did, it would not budge until I actually tried it. I have used quinoa in a lot of dishes by now,  from cookies to cutlets, dosai to paniyaram, even in  spice powders  and  curries, and I have to say I have liked it in all its avatars. The only thing I haven't made with quinoa before now is sweets.

This kheer/ payasam turned out delicious. I absolutely loved it, it was creamy, mildly sweet and had a rabri like consistency that was just awesome. Even R who does not have much of a sweet tooth was oohing and aahing over it and asking for seconds :) Definitely a keeper in my book :)

Quinoa cashew payasam- Indian sweet made with quinoa and cashews

Click here for a printable view of this recipe

Ingredients and Method to make Quinoa Cashew Kheer/ Payasam/ Indian Pudding
1/4 cup quinoa
1/4 cup cashew nuts
2 cups milk + 1/2 cup milk
1 can (12 fl oz) evaporated milk (see notes)
1/2 cup sugar (or to taste)
a pinch of good quality saffron
4 to 5 green cardamoms peeled and the seeds crushed

Soak cashew nuts in a little water for about 30 minutes

Rinse quinoa thoroughly and soak in sufficient water for 30 mins

Drain  cashews and grind to a smooth paste adding a little milk as required. Keep this paste aside. 

Drain the quinoa, place in a heavy bottomed pan. Add milk and cook the quinoa on low heat until it is almost soft.

Add evaporated  milk, sugar, pinch of saffron and allow to simmer on low heat until the quinoa is fully cooked. Add the cashew paste and use the balance of the 1/2 cup of milk to help clean the blender and add back into the kheer, allow to simmer until the kheer thickens to desired consistency. Keep in mind that when it cools it thickens further.  Sprinkle cardamom powder, mix well.
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Remove and serve warm or chilled.

Serves approximately 2 to 3


Evaporated milk is thickened milk without sugar.

I made this kheer to rabri consistency (for those unfamiliar with rabri, it has just a tad thinner than custard in consistency) If you like your kheer/ payasam a little more free flowing and thinner, you can add more milk or use only milk in place of evaporated milk (that is use 1 1/2 cups more milk in this recipe instead of evaporated milk)

This kheer is mildly sweet, if you like your dessert a little sweeter you may want to increase the quantity of sugar to 3/4 cup or even more depending on your taste

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