Try this absolutely luscious quinoa pudding with the goodness of coconut milk, flavored with cinnamon and dried and edible lavender, sweetened with Jaggery garnished with chopped fresh strawberries, black currant and lightly toasted almonds.
Preparation Time: 5 minutes
Cooking Time: 30 to 35 minutes
Ingredients and Quantity:
Quinoa- 1/4th cup
Coconut Milk, unsweetened- 4 ¼ th cups
Lavender, organic, dried and edible- 1/2 tsp.
Cinnamon Powder- ½ tsp
Jaggery, organic, grated- 4 tsp. / as required
Salt –a pinch
For the Garnish:
Fresh strawberries, chopped- 8 tsp.
Black currants, seeds removed – 04 nos
Almonds, lightly toasted- 01 tsp.
Wash and drain quinoa thoroughly in a fine mesh.
In a deep heavy bottomed non-stick pan pour the coconut milk add the drained quinoa and cinnamon powder, bring to a boil and simmer.
Simmer for 25 minutes. Stir occasionally.
Add a pinch of salt. Mix. Add lavender. Let it simmer for another 5 minutes. Add Jaggery and mix well. Switch off the flame.
Ensure that the pudding is thick and the quinoa has absorbed enough milk to be cooked through and is tender.
Pour the pudding into bowls and let it cool down to room temperature, enjoy this delectable and healthy pudding garnished with fresh strawberries, black currant and lightly toasted almonds.
You may garnish it with more fruits of your choice.