Quinoa Payasam | Vegan | High Protein | Dessert

Know What You Eat: Looking for Healthy Nutritious Vegan version of Payasam/Kheer. Check this out. It has twice the protein of regular cereal grains, contains less carbohydrates, more healthy fats, fiber, phosphorus, calcium and is high in iron. A complete Gluten Free Vegetarian Grain. Lets discuss about the recipe, I saw this first at Shanavi's blog Kitchen Secrets and wanted to try ever since, though some changes were made like I used cracked wheat instead of Sabudana (Tapioca) added almonds and coconut milk according to our diet and it just turned out very well.

Quinoa Payasam Recipe : Adapted With Changes From Kitchen Secrets Ingredients  1/4 C Quinoa  1/3 C Split Chickpea (Channa dal) 1/4 C Cracked/Broken Wheat 1 to 1 1/2 C Jaggery  (acc to taste) 2 C Light Coconut Milk (Almond milk is good too) Cardamom powder A  pinch Nutmeg Powder  A pinch For garnish   1 tbsp Roasted Cashews, broken 2 Tbsp Roasted Almonds,coarsely powdered 2 Tbsp  Chironji seeds (Botanical name = Buchanania latifolia Roxb) 1 Tbs Raisins   Method  Wash Quinoa as per the instructions  mentioned in the back of the cover. Soak Quinoa for 15 minutes separately. Soak the channa dal and cracked wheat for 15 minutes as well.  Pressure cook the channa dal along with cracked wheat for 2 whistles. ( U may do this as a stove top process as well . But that's very time consuming. ) Cook quinoa with enough water until they fall flat. Will definitely take 10 to 12 minutes to cook. Once its cooked, with no water left, transfer the cooked dal + cracked wheat mixture to the cooked quinoa . Combine well. Add in coconut milk,  jaggery, cardamom & nutmeg powder  and mix well. Cover the pan 3/4 th so that the jaggery melts and incorporates with the payasam. Bring the payasam to a boil and simmer for 2 minutes and switch off. Dry Roasted nuts / raisins separately to a golden brown color. Add  nuts mixture to the payasam and serve warm..

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Vegan Coconut Payasam(Pudding)

Know what you Eat : Coconut is a tropical fruit that is rich in protein. Coconut contains a PH that is good for the skin, supporting the natural chemical balance of the skin. It softens the skin and helps to relieve dryness and flaking. Coconut can prevent wrinkles, sagging skin and age spots.



Preparation Time : 15 mins
Cooking Time : 20 mins
Serves : 4

Ingredients

Grated Coconut - 2 cups
White rice - 1/3 cup
Jaggery - 1 cup
Elaichi powder - 1/2 tsp
Saffron - few strands
Water - 3 cups

Garnishing

Toasted cashew and almonds

Method

1) Soak rice in enough water and leave it for an hour.
2) Rinse and drain the water from rice and grind it with the grated coconut into a paste adding little bit water as required.
3) Now add 2 cups of water, elaichi powder and saffron to the coconut and rice paste and boil it for a few minutes till the rice is thoroughly cooked.
4) Once cooked add jaggery and 1 more cup of water and leave it till the jaggery is completely dissolved.
5) Garnish it with toasted nuts. For vegan version you can use the toaster to toast them or use 1 tsp of ghee and saute the nuts till they turn golden.

This dish is our contribution to Srivalli's Mithai Mela hosted by Cooking 4 all Seasons.

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Figs & Almond Vermicelli Kheer (Pudding)

Figs & Almond Kheer (Pudding)

We have already tried vermicelli kheer made in a "traditional" way, now try figs vermicelli, "something different"& yummy.

Know What You Eat:

Prep time: 5 mins
Cook Time: 20 - 25mins

Ingredients:

1/2 cup - Seviya or Vermicelli (variety wheat or rice)
1 tbsp - Ghee
2-3 cups - Low fat Milk
1- 8oz Evaporated Milk
1/2 cup - Sugar (or according to your taste)
2 pods - Cardamom, powdered
4-6 nos. Figs (anjeer)
5 - 10 nos - Cashew nuts

Optional Ingredients:

4 - Pista, blanched and chopped
4 - Almonds, dry roasted
3 Tbsp - Condensed milk

Method:

1. Pour the milk into a saucepan for boiling. In the meantime, heat another saucepan with 1 Tbsp of ghee and roast the vermicelli till it turns light brown in color.
2. Roast the cashew nuts, almonds till golden brown and add to the payasam .
3. Now add diced figs (anjeer).
4. When the milk boils, add evaporated milk ,simmer it add the seviya and let it cook on low flame for 2-3 minutes and add the sugar and stir well.
5. Let it boil and then simmer till it start getting thick. Now add the condensed milk and turn off the gas when you feel the right consistency has reached.
6. Add the cardamom powder and stir.
   Now add the blanched pista.
7. Sprinkle the saffron strands and mix well.
   Serve hot or even chilled.

Note: It may thicken when it cools down, so add boiled hot milk to loosen it up. Also make sure you adjust the sugar as you will be adding condensed milk which is already sweet.

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