Quinoa - 3/4 cup
Milk 2% - 5 cups
Sugar - 1/4 cup
Rosewater - 1 tbsp
Raisins and cashewnuts - 2 tbsp
Wash the quinoa seeds well for atleast a minute in a fine strainer. Keep aside.
Bring the milk and sugar to a boil in a heavy bottomed pan.
Add the washed quinoa and cook on low flame for almost an hour. The quinoa should be cooked and the milk should thicken and have a creamy consistency. Note that the quinoa doesnt get too soft like rice in a rice pudding. It remains a little hard and retains its shape. For softer texture of quinoa, wash it in the strainer and leave it in the strainer overnight.
Add the rose water and the chopped nuts and serve chilled.