Quinoa Pudding in Raspberry Bread Tarts

Take one cup / katori quinoa and wash it thoroughly to remove a bitter chemical saponin from the outer covering of its seeds .

Roast this in the pressure cooker for approximately 5 minutes on a medium flame. Now add the above mentioned quantity of full cream milk in the quinoa.Also add cardamom powder into it and close the lid .. Boil it for 5-7 minutes .

Meanwhile make a puree of frozen red raspberries. Take bread slices , cut it into round shape with a cookie cutter. Dip them into the raspberry puree ( Home made ) and take out immediately.I have dipped two bread slices fully in the puree and two just partially .. Grease a silicon floral muffin mould and place the bread in the muffin mould .

Bake them for 5-7 minutes in a preheated OTG at 180°C .

Meanwhile we will open our pressure cooker and would take out the quinoa kheer in a mixing bowl.. Allow it to cool..Add fresh cream into it...

Mix the cream thoroughly with it...Now add few pieces of frozen red raspberries in it.Add dehydrated cranberries too...You can also mix chopped walnuts or almonds into it (Optional)

Now demould the bread tarts too after taking out from the oven and cooling them..

Pour spoonful of pudding in each tart and do garnishing as shown in the picture .

You are happy if your kids are happy , it is always possible when we moms keep on trying something innovative and delightful.