Quinoa Pudding | Quinoa Kheer

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Quinoa Pudding, also known as Indian-style Quinoa Kheer, is a creamy and delicious dessert prepared with milk, cardamom, sugar, and nuts.

Explore some of the best Indian desserts, including traditional kheer and payasam recipes.

Quinoa Pudding - Quinoa Kheer- Twist to traditional rice kheer dessert recipe.

Quinoa dessert recipe

Having tried quinoa in many salads and stir-fries and replacing it with rice in pilafs and biryanis, I decided to try it in desserts this time. This quinoa kheer is made using the same recipe as traditional rice kheer. With its light and delicious texture and aromatic flavors from saffron and cardamom, this quinoa dessert is perfect for breakfast, brunch, as an after-meal treat, or even as a post-workout snack.

Also, make this treat for festivals and holidays this year and surprise your loved ones.

Also, check out sabudana kheer, rice kheer, and vermicelli kheer recipe.

Thick and creamy Quinoa Pudding - Quinoa Kheer or Millet Kheer Dessert.

Ingredients

Milk: whole milk is best for kheer. For the vegan version, use coconut milk or any other dairy-free milk of your choice.
Spices: saffron and cardamom for flavor.
Ghee: the traditional Indian touch.
Nuts: cashews, pistachios, and raisins.
Sugar: a sweetener used.
Quinoa: Red, white, or tri-color quinoa will work.

Check out the recipe card for the full list of ingredients.

Step-by-step instructions

Boiling milk and adding cooked quinoa for kheer.

I have used cooked quinoa in the recipe. To learn how to cook quinoa, check out this detailed post.
Add water (to prevent burning from the bottom) and milk to a pot, along with saffron strands, and bring to a boil. Then simmer for 5 minutes. During the process, remove the milk solids from the side and add them back to the pot. This will make your kheer creamy.
To this, add the cooked quinoa and cook over medium heat for 10-12 minutes. Keep stirring to avoid it from scorching.

Making of creamy kheer with milk and quinoa (millet).

Add the sugar and cook on a medium to low flame until the sugar dissolves and the kheer attains the desired thickness.
Meanwhile, heat the ghee in a pan. Add cashews and pistachios, and when they turn golden, add raisins and saute for a few seconds. Switch off the flame.
Add sauteed nuts and cardamom powder to the kheer and mix well. Switch off the flame.
I generally turn off the kheer when it is thick yet flowing consistently because it thickens as it cools.

Tips

Any leftovers can be stored in the refrigerator for 3 to 4 days. Note that kheer or pudding thickens as it sits, so add a splash of milk or water before heating—one of the best make-ahead desserts.
⅓ cup dry quinoa will yield 1 cup cooked quinoa.

Recipe FAQs

Can I use leftover cooked quinoa?

Yes. This is one of the best recipes to use leftover quinoa.

Can I make this vegan?

Skip the ghee and roast the nuts. Instead of milk, use dairy-free coconut milk.

Is Kheer eaten hot or cold?

You can eat it hot, warm or cold. Based on the weather, some people like to adjust the temperature. When it is hot, chilled kheer is preferred, and when it is cold, hot kheer is preferred.

When to stop cooking kheer?

When the sugar is dissolved and the kheer is still thick but has a flowing consistency, stop cooking, as it will thicken upon cooling.

More kheer recipes

Recipe card

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