Quinoa Kheer Recipe – Sharmis Passion

Quinoa Kheer is a creamy dessert made from quinoa, milk and nuts with sugar. It is different from normal rice kheer and tastes lighter. Its subtle sweetness makes it easy to enjoy without feeling heavy on the stomach. Recipe included with step-by-step pictures.

Quinoa kheer is also a great treat if you want a healthier version of kheer. Quinoa contains protein and fiber so it does not feel as heavy as rice kheer. It goes well with hot tea or can be eaten alone after meals. It is simple yet comforting and delicious, it can also be served cold in summers.

About Quinoa Kheer

Quinoa Kheer is basically a healthier twist on the traditional rice kheer. The quinoa adds a slightly bitter and nutty texture that is different from the usual creamy rice version. Milk makes it smooth and rich, and just a little cardamom and saffron gives a nice aroma. This is a must try at home.

This recipe comes from modern Indian sweets where I try to keep it healthy but not lose the taste. I like full cream milk because it makes it rich, but if you want something lighter almond milk works well. Adding dry fruits gives a little crispness and also looks good.

You can make it thick or thin, it depends on your preference. Some people like it like rabri, very thick, others like it pourable. I usually keep it a little thick so that it sticks to the spoon well. It is easy to reduce the amount of sugar or nuts to suit your taste. Cooking slowly helps the flavors to mingle better and gives off a nice aroma.

I make this mostly on weekends when I have time to slow cook quinoa. It has a light texture which makes it easy for children and adults to enjoy.

Quinoa Kheer Ingredients

• Quinoa – I use it as the main ingredient. Gives nutritious taste and adds protein. Sometimes I use soaked millet instead.
• Ghee – I used ghee for frying. Gives mild aroma and richness. Butter can also be useful.
• Milk – I used it to make the kheer creamy. If a lighter version is desired, almond or soy milk also works.
• Sugar – I add it for sweetness. Balances the taste. If you want to be healthy then jaggery also works.
• saffron strands – I use it for aroma, flavor and color.
• cardamom powder – I add it to taste. Gives subtle spice.
• chopped pistachios – I use them for decoration. Gives crunch and looks good. Almonds or cashews can also be useful.

Why does this recipe work

• This is a simple sweet made using very few ingredients.
• Quinoa makes this kheer delicious and nutritious.
• Slow cooking results in a creamy texture without lumps.
• You can adjust the sweetness and thickness easily.
• This recipe works for serving both hot and cold.

similar recipe

How to make Quinoa Kheer step by step

1.Measure the quinoa, wash it in water at least twice and soak it in water for at least 15 minutes.

2. Filter and keep aside. Heat ghee in a pressure cooker, add drained quinoa into it.

3. Fry on low flame for 3-5 minutes until it acquires a nutty flavour. Now add ¼ cup milk and ¼ cup water.

4.To prevent milk from spilling during pressure cooking, add a spoon. Pressure cook till 2-3 whistles.

5.Now remove the spoon and check the quinoa, it will become soft. Now add remaining ¾ cup milk.

6. Add saffron, let it boil for 2 minutes or until it thickens.

7.Now add sugar to it and let it cook on low flame for 5 minutes.

8.Add cardamom powder and let it cook for 2 minutes, finally garnish with chopped pistachios.

serve chilled.

Expert Tips

• Soak Quinoa – I simply wash the quinoa and soak it for at least 15 minutes. Cooks faster and tastes better.
• cook on low flame – I cook on low flame so that the milk gradually thickens and does not stick to the bottom.
• adjust thickness – If the kheer is too thick, I add a little hot extra milk while serving.
• Use full cream milk – To make the kheer rich and creamy, I use only full cream milk. Plant milk works but will be mild.
• Garnish at last – I always add the nuts at the end so that they remain crunchy and look nice. You can use any you like.

serving and storage

Add some extra chopped nuts on top and serve it hot. You can also eat it cold, best cold. Light sweets taste good after lunch or with meals. Leftover kheer can be kept in the refrigerator for 1-2 days. I usually heat it on low flame before eating and add a splash of milk if it gets too thick.

general questions and answers

1.Can I not add saffron to this kheer?

Yes, you can skip it completely. Cardamom alone is enough to give good taste.

2.Can I make in advance?

You can make it a few hours before serving and keep it in the refrigerator. Add some milk before serving as it will thicken with time.

3.Why is my kheer very thick?

It absorbs milk as soon as it sits. To fix this simply add boiled milk and mix well.

4.Can I use jaggery?

Yes jaggery works well. After the quinoa is cooked, add it and keep the flame low.

5.Can I make it vegetarian?

You can just use almond milk or coconut milk. The taste will change but will still be good.

If you have any further questions about this Quinoa Kheer Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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