Quinoa Kheer Recipe – Saffron Cardamom Indian Dessert

Last Updated on 4 months by Neha Deshmukh

Quinoa Kheer Recipe – Saffron Cardamom 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 the perfect ending to a festive meal. But what if I told you we could make this classic Indian dessert even better? I stumbled upon this quinoa kheer recipe a while back, and honestly, it’s been a game-changer. It’s just as creamy and delicious as traditional kheer, but with a lovely nutty twist and a boost of protein! You won’t believe how good it is.

Why You’ll Love This Recipe

This quinoa kheer is seriously special. It’s quick to make (under 30 minutes!), surprisingly healthy, and bursting with flavour. Plus, it’s a fantastic way to sneak in some extra nutrients. It’s perfect for when you’re craving something sweet but want to feel good about what you’re eating. Trust me, even the kheer purists will be impressed!

Ingredients

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

• 1/4 cup quinoa (about 40g)
• 1 teaspoon ghee (around 5ml)
• 3/4 cup milk (about 180ml) – I prefer full-fat for extra creaminess!
• 1/4 cup milk (about 60ml)
• 3 tablespoons sugar (about 45g) – adjust to your sweetness preference
• A few saffron strands (around 10-12)
• A pinch of cardamom powder (about 1/4 teaspoon)
• 2 teaspoons chopped pistachios (about 10g) – for garnish

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Quinoa: A Nutritious Grain for Kheer
I use white quinoa for this recipe, as it has a milder flavour that blends beautifully with the other ingredients. Make sure to rinse it really well!

Ghee: The Flavor Base
Ghee adds that authentic Indian flavour. If you don’t have ghee, you can substitute with butter, but ghee really elevates the taste.

Saffron: The Golden Spice
A little saffron goes a long way! It adds a beautiful colour and a subtle floral aroma. Don’t skip it if you can help it – it’s what makes kheer, kheer.

Cardamom: Aromatic Essence
Freshly ground cardamom is best, but a good quality cardamom powder works perfectly too. It’s the heart and soul of Indian sweets!

Milk: Choosing the Right Type
Full-fat milk creates the richest, creamiest kheer. But you can absolutely use low-fat milk, almond milk, or even coconut milk for a lighter version.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the quinoa twice under cold water. Then, soak it in water for about 15 minutes. This helps remove any bitterness and makes it cook up nice and fluffy. Drain it well after soaking.
2. Now, heat the ghee in a pressure cooker over low heat. Add the drained quinoa and sauté for 3-5 minutes, until it smells wonderfully fragrant.
3. Pour in 1/4 cup of milk and 1/4 cup of water. Place a spoon in the cooker – this prevents the kheer from overflowing (trust me, it’s a lifesaver!). Pressure cook for 2-3 whistles.
4. Once the pressure has released, open the cooker and add the remaining 3/4 cup of milk and the saffron strands. Simmer for about 2 minutes, stirring gently, until the mixture starts to thicken.
5. Stir in the sugar and cook on low heat for another 5 minutes, making sure the sugar dissolves completely.
6. Finally, mix in the cardamom powder and cook for 2 more minutes. Garnish with chopped pistachios and serve warm or chilled.

Expert Tips

• Sticking Prevention: The spoon trick in the pressure cooker is key! Also, stir frequently while simmering to prevent sticking.
• Creamier Kheer: For an extra creamy texture, you can add a tablespoon of condensed milk along with the sugar.
• Don’t Overcook: Overcooking can make the quinoa mushy. Keep a close eye on it during the simmering stage.

Variations

• Vegan Quinoa Kheer: My friend, Priya, is vegan and loves this recipe with coconut milk and a touch of maple syrup instead of sugar. It’s divine!
• Gluten-Free Confirmation: This recipe is naturally gluten-free, making it a great option for those with dietary restrictions.
• Adjusting Spice Levels: Feel free to add a tiny pinch of nutmeg or a dash of rose water for a different flavour profile.
• Festival Adaptations (e.g., Diwali, Holi): During Diwali, I love adding a few chopped almonds and cashews for extra richness. For Holi, a sprinkle of edible colours makes it extra festive!

Serving Suggestions

This quinoa kheer is delicious on its own, but it’s also lovely served with a side of fresh fruit or a sprinkle of chopped nuts. It’s perfect for a light dessert after a spicy Indian meal.

Storage Instructions

Leftover kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly, 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, making this kheer a healthier alternative to traditional rice kheer.

Can I use a different type of milk for this recipe?
Yes, definitely! Almond milk, soy milk, or coconut milk all work well.

How can I adjust the sweetness level of the kheer?
Start with 3 tablespoons of sugar and taste as you go. You can always add more, but you can’t take it away!

What is the best way to prevent the kheer from sticking to the bottom of the pot?
Use a heavy-bottomed pot and stir frequently, especially during the simmering stage. The spoon in the pressure cooker also helps.

Can I make this kheer ahead of time?
Yes, you can! It actually tastes even better after the flavours have had a chance to meld together. Just store it in the refrigerator and reheat gently before serving.