Quinoa Kheer/Pudding

My family has developed a special fondness for Quinoa Kheer, preferring it over the traditional Rice Kheer in terms of taste. The unique, nutty flavour of quinoa not only enhances the overall taste profile of the kheer but also adds a delightful texture that makes each spoonful interesting and satisfying.

This preference isn’t just about the taste—quinoa’s high protein and fiber content also make this dessert a healthier option. Each time I cook this version of kheer, it’s a reminder of how modifying a classic dish with a new ingredient can transform it into a new family favorite, enjoyed and cherished by all. Quinoa Kheer is a modern twist on the classic Indian dessert traditionally made with rice.

Quinoa, a seed that is rich in protein, fiber, and various essential minerals, is an excellent gluten-free substitute that enhances the nutritional profile of this beloved sweet dish.

This dessert is not only enjoyed as a luxurious treat but also serves as a healthier option for those looking to maintain a balanced diet without sacrificing taste. Quinoa Kheer can be served hot or chilled, making it a versatile dish suitable for any season.

I cooked this Quinoa Kheer by simmering well-rinsed quinoa in milk until it becomes tender and creamy.

Ingredients:

• Quinoa: 50 gm
• Full cream Milk: 1 litre
• Sugar: 50 gm
• Green cardamom powder: 1 teaspoon
• Cashew nut for paste: 50 gm
• Dry grapes (Raisin) for frying : 20 gm.
• Cashew nut for frying: 8-10 no.
• Ghee: 1 teaspoon

Preparation:

1. Clean and wash Quinoa, keep aside .
2. Soak cashew nut for 1/2 an hour, make paste, keep aside.
3. Stir fry cashew nut and Raisin on low flame for a minute, keep aside.

Method:

1. Boil the milk; put clean and washed Quinoa into the milk. Stir it.
2. Continue to cook 20-25 minutes on low flame. Stir it every 5 minutes.
3. When quinoa is done and become soft; add  cashew nut paste, cook for 3-4 minutes, stir continuously to avoid sticking on bottom.
4. Add, fried cashew nut and dry grapes (raisin), continue to cook for couple of minutes.
5. Add sugar and green cardamom powder; cook for 3-4 minutes, put off the flame.
6. Serve hot or cold as per your choice; keep into refrigerator for 2-3 hours or more.

Note:

1. I sweetened with sugar, for healthier alternatives you may use jaggery or honey and flavour with saffron.

Quinoa Kheer/Pudding by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.