Heat ghee in a pan, fry the dry fruits and set aside.
In a vessel, pour over the ghee and dry fruits, add the semolina and fry till they start looking granular.
Add the boiled quinoa and cook for 3-4 mins with constant stirring on a low flame.
Add in the sugar, elaichi (cardamom) powder and stir well.
Finally add in the milk, check for sugar levels and remove from flame.
Use a plastic glove and roll out the mixture into ball like shapes and let it cool.
Can be stored in an air tight container for upto 5 days.
Notes
Recipe developed for quinoaguru.com by Jyothi Varne. Jyothi, is a passionate food blogger and her blog name is Flavor Flame Fusion, loves to cook masaledaar Indian grub. She works with the Human Resources in a Leading IT Consulting firm and enjoys traveling, listening to music and reading a book on a lazy afternoon.