Toast the quinoa in a dry pan until it pops and turns slightly golden. Then, cook it with milk until it’s fluffy and all liquid is absorbed.
In a saucepan, dissolve sugar in water over medium heat. Bring to a boil and cook until it reaches one string consistency.
Add the cooked quinoa, grated coconut, ghee, cardamom powder, and saffron to the syrup. Cook, stirring constantly, until the mixture thickens.
Pour the mixture into a greased tray. Flatten the surface with a spatula and sprinkle with chopped nuts. Allow to cool for 1 hour.
Once set, cut into diamond or square shapes.
Serve the quinoa coconut burfi immediately, or store in an airtight container.
This treat marries the nutritional powerhouse of quinoa with the tropical delight of coconut, making it a smart choice for those seeking a balance between health and indulgence.
Who is this recipe for? Health enthusiasts craving a sweet fix, vegetarians, and anyone looking to introduce superfoods into their festive treats.
Mini Fun Lines: A nibble of tradition, a spoonful of health, Quinoa and coconut, a burfi's wealth. Crisp on the bite, yet tenderly soft, Here's a sweet indulgence we'll have oft!