Quinoa Kheer Recipe | Quinoa Payasam recipe with step-by-step pictures and instructions. Quinoa kheer is a creamy and delicious dessert made with quinoa. This is so quick and easy to prepare. You can prepare it for festivals or guests. You can enjoy it warm or serve them chilled.
Quinoa belongs to the family of pseudocereals. It is rich in proteins, fiber, and minerals. It is gluten-free and can be substituted for rice. I made exactly the same way I make semiya payasam and it turned out so delicious. You can try quinoa dosa or quinoa Pongal with quinoa too.
Checkout other dessert recipes from the blog
Serves 2
Quinoa kheer is a creamy and delicious dessert made with quinoa.
5 minPrep Time
20 minCook Time
25 minTotal Time
Save Recipe5 based on 4 review(s)
Ingredients
- Quinoa 1/4 cup
- Water 1 cup
- Milk 1 cup
- Jaggery 1/4 cup heaped
- Salt a pinch
- Cardamon powder 1/2 tsp
- Dry ginger powder 1/4 tsp
- Ghee 1 tbsp
- Cashews handful
Instructions
- Wash and soak quinoa for 30 minutes.
- Heat 1 tsp ghee in a pressure cooker, add quinoa, and saute for 3-4 minutes.
- Then add 1 cup of water and pressure cook for 3-4 whistles in medium flame.
- Heat jaggery with 2 tbsp of water till it melts
- Filter and keep it ready.
- Once the pressure releases, open the cooker and mix.
- Add milk to it and allow it to boil.
- Once it is creamy, add the jaggery syrup to it.
- Then add a pinch of salt, cardamom powder, and dry ginger powder.
- Heat the remaining 2 tsp ghee and fry the cashews till golden.
- Add roasted cashews to the kheer and mix.
- Delicious and creamy quinoa kheer are ready.
Notes
It is always preferable to soak quinoa for 30 minutes to 1 hour so it cooks faster.
The kheer will become thicker once it cools down. So add some boiled milk to adjust the consistency while serving.
Add any nuts of your choice to make it richer.
You can use condensed milk to make it more creamy and rich.
How to make quinoa kheer with step by step pictures
Wash and soak quinoa for 30 minutes.
Heat 1 tsp ghee in a pressure cooker, add quinoa, and saute for 3-4 minutes.
Then add 1 cup of water and pressure cook for 3-4 whistles in medium flame.
Heat jaggery with 2 tbsp of water till it melts. Filter and keep it ready.
Once the pressure releases, open the cooker and mix.
Add milk to it and allow it to boil.
Once it is creamy, add the jaggery syrup to it.
Then add a pinch of salt, cardamom powder, and dry ginger powder.
Heat the remaining 2 tsp ghee and fry the cashews till golden.
Add roasted cashews to the kheer and mix.
Delicious and creamy quinoa kheer are ready.
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