Ingredients for Quinoa Kheer (Saffron Quinoa Pudding):
I’ve been craving dessert for some time now and wanted to have something healthy yet delicious and this ‘Quinoa Kheer’ fits right in. It’s been almost a month that we had something rich and sweet considering the new year resolutions, this kheer was a perfect match. It’s creamy, rich in flavors, and super easy to make … infact it can be made 1-2 days in advance too as it becomes even more flavorful as the quinoa absorbs all the rich flavors. The mix of quinoa with nuts, saffron, and cashew milk makes it lighter on your tummy but top-notch in the taste department. So, here are the ingredients:
Quinoa Milk Saffron Pistachio Almonds Cardamoms Coconut Butter Coconut Sugar Dry Rose Petals (optional)
How to Make Quinoa Kheer Pudding:
We can make this recipe in different ways, but the basic process is the same for all. For anyone who has cooked with Quinoa before, would know that it takes slightly longer to cook. Hence, I always soak it in warm water/milk for 2-3 hrs. It fluffs up and cooks quickly.
Stovetop Pot Saffron Quinoa Kheer:
Pressure Cooker Quinoa Kheer :
Instant Pot Quinoa Kheer:
Notes to Consider:
Quinoa – you can use any kind but I prefer to use the regular cream color one. Milk – I’m making it vegan, hence using cashew milk, but you can use milk or milk substitutes like almond milk, oats milk, coconut milk, etc. Saffron – I’m using the saffron strands but you can use saffron essence too. Whole Green Cardamoms – you can add 1tsp crushed green cardamom seeds too Coconut Butter – for roasting the nuts and quinoa, but you can use regular oil/butter or ghee if not making vegan. Coconut Sugar – since it’s a vegan recipe, you can use regular sugar or dates or jaggery too
Storage Details:
You can store this kheer in an air-tight container once cooled. If using the same day and it’s cold, you can keep it on the counter. If using later, then store in the fridge and can stay there for 2-3 days.
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Quinoa - you can use any kind but I prefer to use the regular cream color one. Milk - I’m making it vegan, hence using cashew milk, but you can use milk or milk substitutes like almond milk, oats milk, coconut milk, etc. Saffron - I’m using the saffron strands but you can use saffron essence too. Whole Green Cardamoms - you can use 1 tsp green cardamom seeds too Coconut Butter - for roasting the nuts and quinoa, but you can use regular oil/butter or ghee if not making vegan. Coconut Sugar - since it’s a vegan recipe, you can use regular sugar or dates or jaggery too
