Try this absolutely mind-boggling Paan flavored quinoa pudding with the goodness of coconut milk, sweetened with Gulkand, garnished with lightly toasted Almonds and dried edible rose petals.
Preparation Time: 20 t0 25 minutes
Cooking Time: 30 minutes
Chilling Time: 30 minutes
Ingredients and Quantity:
Quinoa- 1/4th cup
Coconut Milk, unsweetened- 4 cups
Cinnamon Powder- ½ tsp
Salt –a pinch
For the Paan Mixture Puree:
Maghai Paan leaves / Maghai Betel leaves, dark green -12 nos.
Gulkand – 1/4th tbsp.
Mint coated fennel seeds- 01 tsp.
Desiccated Coconut -01 tsp.
Cardamom Powder- ½ tsp.
Coconut milk -01 tbsp.
Water- as required.
For the Garnish:
Almonds, lightly toasted- 01 tsp.
Rose petals, dried and edible- ½ tsp
For the Paan mixture smooth puree:
Rinse the betel leaves in water and chop roughly.
Make a smooth paste of the betel leaves with very little water.
Blend all ingredients together including the betel leaves paste, till absolutely smooth and blended properly.
Make sure that there are no paan bits floating
For the pudding:
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. Let it simmer for another 5 minutes. 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.
Add Paan mixture puree. Mix well.
Pour the pudding into bowls / shot glasses and refrigerate for 30 minutes. Enjoy this delectable and healthy pudding garnished with lightly toasted almonds and edible dried rose petals.
- Sooth your stomach with this Paan and Quinoa Pudding after a heavy meal.
- You may serve it with a scoop of vanilla ice cream.