Quinoa Kheer Recipe
Quinoa kheer recipe to make this traditional creamy dessert with quinoa. With festivals like Diwali Dussehra Navratri fast approaching, this healthy, refined sugar-free, gluten-free dessert is a must-try. With a decadent creamy texture and saffron flavour, the quinoa kheer is healthier and delicious.
The festive season is around the corner and we all start planning to get-togethers and what to eat and serve in festivals. I have a couple of festive desserts lined up for you.
You can make these festive desserts easily at home. You will need only a few easily available ingredients. Most Indian mithai requires long hours of preparation but you can make these desserts in under 20-30 minutes.
These days Quinoa is a popular food option for people who love to eat healthily. It’s protein-rich, it’s gluten-free, rich in fibres. Other than being a great source of protein it has a lot of nutrients for people who follow a vegan or vegetarian diet.
You can easily replace rice with quinoa in most of the recipes. So I made this traditional kheer with quinoa. I have added a couple of things to make it super creamy and kept this kheer as refined sugar-free.
Why Do We Love it?
- It tastes delicious and quick to make.
- This is a gluten-free, protein-rich Indian sweet dish.
- It is refined sugar-free.
- I have added roasted fox nut powder which is packed with nutrition as well.
Ingredients for Quinoa Kheer
Milk – Preferably use whole milk with a higher fat percentage. If you want to make vegan or dairy-free kheer you can substitute regular milk with oats milk.
Ghee – It adds a nice nutty aroma and a rich flavour to the kheer.
Quinoa – Wash and rinse quinoa before using to remove bitterness if any. Also washing and soaking makes it easily digestible.
Fox nut – also known as makhana in Hindi is another healthy gluten-free ingredient that makes it super creamy and delicious.
Brown Sugar or desi shakkar– To sweeten the kheer I use either jaggery or gud. Brown sugar or dates can also be used.
Saffron – saffron adds a nice flavour.
Cardamom Powder – 1/2 tsp
Nuts– Chopped Pistachios, almonds and raisins add to the taste.
How To Make Quinoa Kheer
Begin with washing and rinsing it. Many tutorials will tell you to cook it without washing but believe me I have tried both ways and experienced that washed quinoa is not bitter in taste. This happens because there is a protective layer of saponin which makes it bitter and by washing it gets cleared off. So wash and rinse before cooking.
- Heat 4 cups of milk and bring it to a boil. Reduce the heat and simmer the milk till it is reduced to 1/2 the quantity.
- Rinse quinoa in water 2-3 times.
- Heat ghee in a pressure cooker and saute rinsed and drained quinoa for 2 minutes.
- Add 1 cup of water. Cover the lid and pressure cook for one whistle.
- Now open the lid and add reduced milk to the saucepan.
- Cook the quinoa and milk while stirring it in between.
- This will start looking like this after some time. Add sugar and mix. You can also add kishmish.
- Add cardamom powder and saffron.
- Delicious and thick quinoa kheer is ready. Garnish it with pistachio and almonds and enjoy it warm or cold.
Recipe Notes & Tips
- Washing and rinsing quinoa is an essential step so do not skip it.
- You can make it without fox nut/ makhana but then instead of 1/4 cup quinoa use 1/2 cup quinoa.
- To make vegan quinoa kheer, substitute regular whole milk with oats milk. Skip ghee.
More Such Recipes
- Makhana Kheer
- Rice Kheer
- Vermicelli Kheer (Sheer Kurma)
- Kesar Phirni
- Apple Kheer Recipe
More Quinoa Recipes
- Quinoa pulao
- Quinoa Khichdi
- Quinoa and beans Cutlets
- Quinoa Upma Recipe
- Quinoa Pistachio Cranberry Salad
- Quinoa Dosa
- Paneer Tikka Quinoa Salad
- High Protein Veg Quinoa Salad
Watch Video
Quinoa Kheer Recipe
Equipment
- Any Deep Pan or Dutch oven
Ingredients
- 1 litre Milk
- 1 Tbsp Ghee
- 1/4 cup Quinoa rinsed and drained
- 1/2 cup lotus seeds roasted and crushed
- 1/2 cup Water
- 4 tablespoon Brown Sugar
- 10-15 Saffron – few strands
- 1/2 teaspoon Cardamom Powder
- 1 tablespoon chopped pistachio
Instructions
- Heat 4 cups of milk and bring it to a boil. Reduce the heat and simmer the milk till it is reduced to 1/2 the quantity.
- Rinse quinoa in water 2-3 times.
- Heat ghee in a pressure cooker and saute rinsed and drained quinoa for 2 minutes.
- Add 1 cup of water. Cover the lid and pressure cook for one whistle.
- Now open the lid and add reduced milk to the saucepan.
- Cook the quinoa and milk while stirring it in between.
- This will start looking like this after some time. Add sugar and mix. You can also add kishmish.
- Add cardamom powder and saffron.
- Delicious and thick quinoa kheer is ready. Garnish it with pistachio and almonds and enjoy it warm or cold.
I found this recipe online, and it looked and sounded so lovely and tasty that I decided to try it out for myself. It was a huge hit with both my spouse and myself. What wonderful flavours from such a simple dish (I love those kinds of recipes), and the taste feels like something I toiled over for hours to achieve, haha. Thank you for sharing this information, it is really appreciated.