Quinoa Kheer Recipe – A Creamy Indian Dessert with a Healthy Twist
Quinoa Kheer is a modern take on the classic Indian rice pudding, made using protein-packed quinoa instead of rice. This wholesome dessert blends creamy milk, aromatic cardamom, slivered almonds, and a hint of ghee for richness. With its naturally nutty flavor, quinoa adds both texture and nutrition, making this kheer a delightful option for health-conscious food lovers.
Whether served warm during festivals or chilled on a summer day, quinoa kheer is versatile and satisfying. You can also add a strawberry swirl for a refreshing twist, giving the dish a fruity sweetness that pairs beautifully with the creamy base. Perfect for family gatherings, festive celebrations, or even as a guilt-free indulgence, this quinoa kheer recipe is bound to become a favorite.
How to Make Quinoa Kheer at Home – Step-by-Step Guide
Preparing quinoa kheer at home is simple and requires just a few basic ingredients. Start by cooking quinoa in milk until it turns soft and creamy. Add sugar or natural sweeteners, along with cardamom powder for aroma and flavor. To enhance richness, garnish with almonds, pistachios, raisins, and saffron strands. The result is a velvety, aromatic kheer that blends health with indulgence, offering a perfect treat for any occasion.
The best part about this quinoa kheer recipe is its versatility—you can adjust the sweetness, experiment with dairy-free milk options like almond or coconut milk, and even replace sugar with honey or jaggery for a healthier version. Whether served warm during winter or chilled in summer, quinoa kheer is a comforting dessert that brings together the goodness of quinoa with the timeless taste of Indian sweets.
Click here to check Kesar Milk or Saffron Milk Recipe
Quinoa Kheer Recipe
6
servings10
minutes30
minutes284
kcalIngredients
Equipment:
Pot
Ingredients:
1 1/4 cup quinoa
7 cups milk I used 2%
1 cup sugar
1 tbsp cardamom
10 almonds slivered
1 tbsp ghee
8 strawberries optional
Directions
Cook quinoa in 2 cups milk: In pressure cooker – for 10 minutes (until 1st whistle, then cook 1 minute longer). On stovetop – on medium boil for 10-15 minutes
Heat ghee in separate pot and add cooked quinoa. Let cook for 2-3 minutes.
Add in 5 cups milk let it boil for 2-3 minutes. Then add sugar and cardamom. Let boil on low-medium for 10-15 minutes until mixture is a thicker consistency.
Add slivered almonds and mix. Turn off heat.
Optional – Puree strawberries adding in a tbsp of water as needed to help blend. Top or mix into kheer for a strawberry swirl.
Notes
- Strawberry topping optional
Nutrition
Calories: 284kcal, Carbohydrates: 43g, Protein: 9gFat: 9g, Saturated Fat: 4g, Cholesterol: 21mg,
Sodium: 75mg, Potassium: 374mg, Fiber: 2g, Sugar: 29g, Vitamin A: 281IU, Vitamin C: 6mg, Calcium: 210mg,
Iron: 1mg,
