Name: Quinoa-Sago Kheer recipe by Runa Ganguly at BetterButter
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 3
Ingredients: 350 mili litre full creme milk; 1 Cup water; 70 grams powdered jaggery; 70 grams mixed quinoa seeds; 2 tablespoon sago/sabudaana; handful of mixed nuts; 1.5 teaspoon ghee; 1 tablespoon Cardamom powder

Ingredients Serving: 3

350 mili litre full creme milk
1 Cup water
70 grams powdered jaggery
70 grams mixed quinoa seeds
2 tablespoon sago/sabudaana
handful of mixed nuts
1.5 teaspoon ghee
1 tablespoon Cardamom powder

Instructions

rinse both quinoa and sago pearls separately
soak them separately in half cups of water each for 30 minutes
slice/chop the nuts finely meanwhile
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!

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