From the Expert

Rose and Quinoa Pudding

  • 1/4th cup
  • 1/4th tbsp
  • 2 tsp
  • 6 Cups
  • 1/4th tsp
  • 4 tsp (as desired)
  • a pinch
  • 3 tsp
  • 2 tsp
  • 1 tsp
Method of Preparation
  • 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 20 minutes. Stir occasionally.
  • Now add the rose petals and rose petal powder. Add a pinch of salt. Mix well.
  • Let it simmer for another 10 minutes. Switch off the flame. Add Jaggery and mix well.
  • 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, cool them completelyand refrigerate for 01 hour.
  • Enjoy this chilled delectable and healthy pudding garnished with Rose petals, slivered almonds and pistachio nuts.

Chef Tips:

  1. You may add organic honey instead of organic jaggery, if desired.
  2. You may add a few drops of rose water to the pudding before chilling it in the refrigerator.
  3. A pinch of salt is added to the pudding, as it enhances and brings out the flavours and sweetness within.


Image Courtesy : Chef Reetu Uday Kugaji

  • 10 Minutes
  • 30 - 35 Minutes; 1 Hour Refrigeration
  • 4
  • Not Rated Yet
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