Cook the quinoa in enough water till it turns soft. Drain and keep aside. Heat ghee in a pan and add the bay leaf and cardamoms.
Add in the drained quinoa and stir fry for 1-2 minutes. Add the milk and simmer on a low flame for 2-3 minutes.
Add the sugar followed by the khoya, salt and saffron. Continue to simmer till it thickens to a desired consistency.
Switch off the flame and add the rose water. Refrigerate till serving time. Garnish with chopped nuts, tutti frutti & dry rose petals. Enjoy it hot or chilled.
