Buckwheat kheer with fruits.

Here are some loved kheer options 

Making use of buckwheat

This recipe is one that we devised so we do not let go our refined sugar-free pledge and at the same time enjoy the festival traditions. This delicious kheer had incorporated gluten-free buckwheat. Buckwheat is a wonderful gluten-free pseudo cereal. Being a seed, it has no relationship with wheat, except for in its name. here is something more special about buckwheat, it carries all the 9 essential amino acids needed for your body. So that nutrition aspect is high here. We are slowly experimenting with buckwheat in our foods. I will surely update you as we do.

Getting the sugar off  this buckwheat kheer recipe

The creamy fruit kheer here is no added sugar. It was a tricky balance to achieve. The entire sweetness comes from the milk and the added fruits. Since fruits are rich in sugars, your taste buds start appreciating these more when you remove the sugar from your diet. I promise you you will find fruits extremely sweet, it is all in the training. I have used, a mix of dates, apricots, some berries and pears in this recipe. You can vary the fruits based on the availability and it will still be gorgeous. The fruits I will tend to avoid are fresh pineapples and apples as they tend to split the kheer. 

Buckwheat fruit kheer

no sugar, no honey, no jaggery, no stevia.

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Breakfast, Desserts, Sweets and savories

Cuisine Autumn, diabetic friendly, Fusion, gluten free, Indian, Kids choice, One pot, Pressure cooker, Summer, Vegan, Vegetarian, Winter

Servings 4

Calories 167 kcal

Ingredients

  

1x2x3x

for the kheer

• 1/4 cup buckwheat
• 3 cups low fat milk
• 4-6 strands saffron

fruit addition

• 1/4 cup Dates chopped
• 1/4 cup dry apricots  chopped
• 1/4 cup peaches fresh; chopped
• 1/4 cup cherries fresh, Pitted and halved

to serve

• 2 tsp rosewater sprinkle as needed
• 1-2 tbsp Assorted nuts crushed

Instructions

 

• Wash and clean the buckwheat and set aside.
• Into a pressure cooker add the buckwheat, saffron strands and 1 cups of water with 1 cup of milk. pressure cook for 2 whistles.
• Once the pressure is released , open the cooker add the excess milk and mash the buckwheat gently.
• Meanwhile, clean and chop the fruits and dry fruit to be used. and chop them into small pieces. Mix them well and set them aside.
• The juice from the fresh fruits will plump up the dry fruits.
• Simmer this milk and buckwheat mixture to the thickness of a pouring porridge, approximately 5 to 7 minutes.
• Remove from heat and allow the mixture to cool down
• Add the fruits and chill till use.
• The chilled dessert is perfect to serve with a touch of rose water and topping of more nuts and fruits

Notes

Instantpot method 

In the instant pot set it to manual mode and follow the same process as the pressure cooker. It will take about 10 minutes. Let the pressure release naturally and the cooldown to stir in the fruits and chill. 

Open pot method. 

Into the open pot add washed buckwheat with two cups of water and 1 cup of milk ( it takes more water to compensate the evaporation). Once cooked add the saffron, the rest of milk and cook again to kheer consistency. 

Nutrition

Calories: 167kcalCarbohydrates: 31gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 79mgPotassium: 508mgFiber: 3gSugar: 22g

Tried this recipe?Let us know how it was!