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.
PrintQuinoa 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 quinoa
- 1 cup water
- 1 teaspoon ghee or butter
- 4 dried dates, pits removed and chopped
- 4 teaspoons golden raisins
- 1 teaspoon pistachios, unshelled and chopped (I used unsalted raw pistachios)
- 1 teaspoon slivered almonds
- 1/4 teaspoon ground cardamom seeds
- 3 cups skim milk
- a pinch of saffron (I used Spanish saffron)
- 3 tablespoons sugar (add more sugar if you prefer it sweeter)
- 2 teaspoons 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 1.5 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
