Quinoa Halwa

1/2 cup quinoa
1/2 tablespoon ghee
1/4 teaspoon saffron
1/4 teaspoon green cardamom
1 cup milk or water
1/3 cup granulated sugar or to taste
1/8 cup chopped dried apricots
1/8 cup chopped dried cranberries

1) Soak quinoa in a bowl for about 15 minutes (preferably overnight). Wash it thoroughly using a fine mesh sieve under cold running water until the water runs clear. Drain and set aside.
2) To prepare this halwa simply follow steps #1 to #2 given for Amaranth Halwa posted on January 14, 2011 on Nani’s Indian Cooking blog.
3) Heat ghee in a 2-quart saucepan (preferably nonstick) over moderate heat. Add quinoa, stirring constantly, until the mixture becomes fragrant. Add more ghee if needed. Reduce the heat as low as possible and gradually add milk, while stirring constantly with a heatproof spatula to prevent sticking on the bottom of the pan. (The easiest way to cook this halwa is to simply combine all the ingredients except sugar, apricots and cranberries).
4) Reduce the heat; cook uncovered over medium heat, stirring frequently, until quinoa is tender, approximately 20-25 minutes. Add the last three ingredients to quinoa and stir constantly until sugar has completely dissolved. (At this point I prefer using a handful of nuts – almonds or pistachios and additional ground cardamom).
5) Cover and let stand for at least 10 minutes undisturbed. Using the tines of a fork fluff the quinoa before serving and garnish if desired.

Yield: 4 servings

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2 Comments on “Quinoa Halwa”

  1. Amith H P Says:

    Awesome..every food not wasted is created be a part of this campaign http://j.gs/2157016/36mealscom


  2. lovely Halwa, and a traditional dish in a Breakfast used in almost areas of Punjab, both in India & Pakistan


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