Quinoa Kheer
Quinoa, dates and golden raisins simmered on the stove and scented with cardamom and saffron. It's finished with pistachios.
32 min · Serves 2 · Medium
Ingredients
Method
Start cooking mode- Prep 30 min · Cook 2 min · 32 min total
- medium
- 1
Rinse the quinoa. Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
- 2
In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute.
- 3
Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
- 4
Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.
- 5
Rinse the quinoa. Bring the quinoa and water to a boil on a medium flame, cook until the seeds become translucent. Drain and discard the liquid from the cooked quinoa and keep aside.
- 6
In a thick-bottomed stock pot, melt the ghee or butter on a medium high flame. Add the dates, raisins, pistachios, almonds, and cardamom to the melted ghee and sauté them for a minute.
- 7
Add the cooked quinoa to the nut and fruit mixture in the pot. Fold in the milk, saffron, and sugar. Bring the entire contents of the pot to a boil on a medium flame, then reduce to a simmer and cook till the liquid volume reduces by one-third. Stir frequently to make sure the milk does not burn.
- 8
Cool the kheer to room temperature. Then fold in the rose water and refrigerate for at least 2 hours. Serve chilled and garnish with the extra pistachios.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
