Toasted Quinoa Flour in Milk
Prep 2 min · Cook 10 min · Servings not given in the source
Make
Ingredients
- quinoa, ground and toasted — 1/2 cup (toasted quinoa flour)
- milk — 1 1/2 cups (printed '1½ cup')
- brown sugar (to taste; no quantity in the source)
Method
- Bring the milk to the boil in a heavy pan.
- Sprinkle in the ground toasted quinoa with the brown sugar, stirring as you pour so that no lumps form.
- Keep stirring over the heat until it thickens to the texture of porridge, then serve.
Fresh atta: grind small, use soon
- Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
- Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
- In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
- Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
- Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
- Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))
So: buy the grain, grind a week’s worth at a time — less for bajra in summer.
Recipe from FAO, International Cookbook for Quinoa (2014), PDF p. 178 (printed p. 149), written in our own words.