Quinoa Kheer Recipe – Dates, Raisins & Nuts Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Quinoa Kheer Recipe – Dates, Raisins & Nuts Indian Dessert

Introduction

Okay, let’s be real. Kheer is comfort in a bowl, right? It’s that warm, sweet hug you need after a long day, or a festive treat that just feels special. But sometimes, you want something a little…different. That’s where this Quinoa Kheer comes in! I first made this a few years ago, trying to sneak a little extra nutrition into a classic dessert, and honestly? It’s become a family favorite. It’s creamy, delicious, and surprisingly easy to make. Let’s dive in!

Why You’ll Love This Recipe

This isn’t your grandma’s kheer (though, with all due respect to grandmas and their amazing kheers!). It’s a modern twist on a beloved Indian dessert, packed with goodness. It’s quicker to make than traditional rice kheer, and quinoa adds a lovely nutty flavor and a boost of protein. Plus, it’s super customizable – you can really make it your own!

Ingredients

Here’s what you’ll need to whip up this delightful Quinoa Kheer:

• ¼ cup quinoa (uncooked) – about 50g
• ¾ cup low fat milk (or almond/soy milk for vegans) – about 180ml
• 1-2 tbsp honey or organic palm jaggery – about 15-30ml
• 3-4 dates (chopped)
• 2 tbsp raisins/currants
• 4 toasted almonds (thinly sliced)
• 4 walnuts (chopped)
• 3 hazelnuts (chopped)
• ¼ tsp cinnamon powder (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Quinoa: A Nutritional Powerhouse: I prefer white quinoa for this recipe as it has a milder flavor, but you can use red or black quinoa too. Just know they’ll give the kheer a slightly different color and earthier taste.
• Milk Options: Dairy vs. Plant-Based: Feel free to use whatever milk you prefer! Cow’s milk makes it wonderfully creamy, but almond or soy milk work beautifully for a vegan version. Coconut milk would also be amazing, adding a tropical twist.
• Sweetener Choices: Honey vs. Jaggery – Regional Significance: Honey gives a lovely floral sweetness, while jaggery (gur) adds a more caramel-like depth. Jaggery is a traditional Indian sweetener, and using it connects the recipe to its roots. My mom always used jaggery, and it just tastes like home.
• Dates, Raisins & Nuts: The Flavor & Texture Combination: Don’t skimp on the dates, raisins, and nuts! They add so much texture and natural sweetness. I love using a mix of almonds, walnuts, and hazelnuts, but feel free to experiment with pistachios, cashews, or even pecans.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your quinoa a really good rinse under cold water. This gets rid of any bitterness. Then, in a saucepan, combine the rinsed quinoa with ½ cup of water. Bring it to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until all the water is absorbed and the quinoa is fluffy.
2. Now, pour in the milk and let it simmer for another 4-5 minutes, stirring occasionally. This is where the magic happens – the quinoa absorbs the milk and becomes beautifully creamy.
3. Time for the sweetness! Stir in your honey or jaggery until it’s completely dissolved. Then, add the chopped dates, raisins, and your toasted nuts.
4. If you’re a cinnamon fan (I am!), sprinkle in the cinnamon powder and give everything a good stir.
5. Serve warm! You can add a sprinkle of extra nuts or a few fresh fruit slices on top for a pretty presentation.

Expert Tips

• Don’t overcook the quinoa! You want it fluffy, not mushy.
• Keep stirring while the milk simmers to prevent sticking.
• Taste as you go and adjust the sweetness to your liking.

Variations

• Vegan Quinoa Kheer: Simply use plant-based milk (almond, soy, or coconut) and maple syrup or agave nectar instead of honey.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Adjusting Sweetness Levels: If you prefer a less sweet kheer, start with 1 tablespoon of honey or jaggery and add more to taste.
• Festival Adaptations (e.g., Diwali, Holi): For Diwali, you could add a pinch of saffron for a luxurious touch. During Holi, a sprinkle of cardamom powder would be divine.
• Spice Level Variations (Cardamom, Saffron): A pinch of cardamom powder adds a lovely aromatic flavor. Saffron threads (a few strands soaked in warm milk) will give it a beautiful color and a delicate floral aroma.

Serving Suggestions

This Quinoa Kheer is wonderful on its own, but it’s also lovely with a side of fresh fruit. A few slices of mango or banana would be perfect! It’s also delicious with a sprinkle of chia seeds or flax seeds for an extra nutritional boost.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken up a bit, so just add a splash of milk when reheating.

FAQs

• Is Quinoa Kheer a healthy dessert option? Absolutely! Quinoa is a complete protein and packed with nutrients. Using low-fat milk and natural sweeteners makes this a healthier alternative to traditional desserts.
• Can I make Quinoa Kheer ahead of time? Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.
• What is the best type of milk to use for Quinoa Kheer? It really depends on your preference! Full-fat milk will give you the creamiest result, but low-fat or plant-based milks work just as well.
• Can I use other dried fruits instead of dates and raisins? Definitely! Dried apricots, figs, or cranberries would all be delicious.
• How can I adjust the consistency of the Kheer? If it’s too thick, add a little more milk. If it’s too thin, simmer for a few more minutes.
• Can this be made with brown rice instead of quinoa? You can, but it will take longer to cook and the texture will be slightly different. Quinoa really is the star here!