Here’s a different take on something traditional. I love kheer, when I think of desserts that are homely and comforting, kheer is somewhere up in my top five. To me it evokes simplicity and flavors that are characteristic of Indian cooking. The best way to describe kheer, would be a sweetened porridge of milk and basmati rice with dried fruits and nuts served chilled. As much as I love it as a dessert, I have also been known to eat it at breakfast. Some people describe it as a pudding but I personally find it closer in texture to a porridge than a pudding. The rice is cooked til it is so soft that it breaks and almost falls apart to give that delicious soothing texture when you savor a bite. That is exactly what I’ve tried to do here with quinoa and the results are equally delicious.
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Quinoa Kheer Dessert
- Total Time: 2 hours 20 minutes
- Yield: 6 servings 1x
Description
This Quinoa Kheer Dessert offers a delightful twist on traditional kheer, using quinoa for a delicate texture, enriched with dried fruits and nuts, and infused with aromatic spices.
Ingredients
- 1/2 cup (120 ml) quinoa
- 1 cup (240 ml) water
- 1 tsp ghee or butter
- 4 dried dates, pits removed and chopped
- 4 tsp golden raisins
- 1 tsp pistachios, unshelled and chopped (I used unsalted raw pistachios)
- 1 tsp slivered almonds
- 1/4 tsp ground cardamom seeds
- 3 cups (720 ml) skim milk
- a pinch of saffron (I used Spanish saffron)
- 3 tbsp (45 ml) sugar (add more sugar if you prefer it sweeter)
- 2 tsp rose water
- a little extra toasted and chopped pistachios for garnishing
Instructions
- Rinse the quinoa thoroughly under running cold water until the water turns clear. Massage the seeds with your hands while rinsing to ensure the bitter saponin coating is completely removed.
- In a medium saucepan, combine the rinsed quinoa and 1 cup of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is tender and the water is absorbed.
- In another large saucepan, heat the ghee or butter over medium heat. Add the cooked quinoa, stirring to coat the grains.
- Add the whole milk, sugar, and ground cardamom to the quinoa. Stir well and bring the mixture to a gentle boil over medium heat.
- Reduce the heat to low and let the mixture simmer for about 1 1/2 to 2 hours, stirring occasionally, until the kheer thickens to a porridge-like consistency.
- Stir in the saffron threads, rose water, chopped dates, golden raisins, and chopped pistachios. Mix well and cook for an additional 5 minutes.
- Remove from heat and let the kheer cool to room temperature. Transfer to a serving dish and chill in the refrigerator for at least 1 hour before serving.
Notes
- Ensure to rinse the quinoa thoroughly to remove the bitter saponin coating.
- This dessert can be served chilled, making it perfect for warm days.
- You can substitute ghee with butter if preferred.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Dessert
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20
- Sodium: 50
- Fat: 8
- Carbohydrates: 40
- Fiber: 3
- Protein: 8
- Cholesterol: 20
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Frequently Asked Questions
Why does this recipe rinse and massage the quinoa so thoroughly before cooking?
Quinoa has a natural bitter coating called saponin. The instructions say to rinse under running cold water until the water turns clear, massaging the seeds with your hands to ensure the coating is completely removed. Skipping this step would leave the kheer with an unpleasant soapy bitterness.
Why does the kheer need to simmer for 1½ to 2 hours?
The slow simmer is what gives the kheer its porridge-like consistency — the 3 cups of milk gradually reduce and thicken around the softened quinoa grains. The article notes this mirrors the traditional method for rice kheer, where the rice is cooked until it nearly falls apart to create that soothing texture. 
When should I add the rose water and saffron?
Both are stirred in near the very end of cooking, after the mixture has thickened, along with the dates, golden raisins, and chopped pistachios. They cook for only an additional 5 minutes so the delicate floral and saffron aromas are preserved rather than cooked off.
Can this kheer be served warm, or does it need to be chilled?
The instructions say to chill it in the refrigerator for at least 1 hour before serving, and the notes describe it as perfect for warm days. The article also mentions the author has eaten kheer at breakfast as well as dessert — either way, it is traditionally served chilled.
