Buckwheat fruit kheer
no sugar, no honey, no jaggery, no stevia.
for the kheer
- 1/4 cup buckwheat
- 3 cups low fat milk
- 4-6 strands saffron
- 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
- 2 tsp rosewater sprinkle as needed
- 1-2 tbsp Assorted nuts crushed
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
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.
Calories: 167kcalCarbohydrates: 31gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 9mgSodium: 79mgPotassium: 508mgFiber: 3gSugar: 22g