Quinoa Kheer ( Instant Pot & Stove Top Method)
Quinoa Kheer - creamy and delicious Indian style pudding made with quinoa, milk, sugar and nuts. Sharing the instant pot method.
- ¼ cup white quinoa
- 2.5 cups milk I used 2 % milk
- ¼ cup sugar ( or to taste) I used coconut sugar
- 3 cardamom pods, finely crushed
- 1.5 tsp ghee
- 1 tbsp chopped cashew
- 1 tbsp chopped almonds
- few pistachio for garnish
- few saffron strands
Washing the Quinoa-
Wash and rinse the quinoa about three to four times with water. Massage the quinoa while washing, it will help remove the bitterness. After it is washed soak it for 10 minutes.
After 10 minutes, drain the water from the quinoa.
Instant Pot Method -
Turn the instant pot to saute mode. When the pot gets hot, add a tea spoon of ghee and coat it in the bottom and sides of the pan. When the ghee melts add the almonds and cashew and fry for a minute.
Add the quinoa and cancel the saute mode. Mix it well for 30 seconds, the heat from the pot will help saute the quinoa. (We don’t want to over toast the quinoa).
Now add the milk, sugar and saffron. Mix it well, making sure nothing is stuck in the bottom and the sides of the pan.
Close the lid and adjust the vent to sealing position. Cook on porridge mode and adjust the time to 22 minutes on high pressure.
Once done, let the pressure release naturally. Taste the kheer and if required adjust the sweetness. Add the cardamom powder and mix the kheer. The consistency was prefect for me, but if you like to thicker you can saute for 2-3 minutes. But keep in mind that quinoa thickens as it cools.
Stove Top Method in a Pot -
In a pan cook the quinoa with little less than ¾ cup of water till soft. Drain any left over water.
In a pot heat ghee and add the nuts. Roast the nuts for 1-2 minutes.
Add cooked quinoa, milk, saffron and sugar and cook till the kheer thickens to you taste. For the stove top method, you may need little less milk.
Finally add crushed cardamom and serve the kheer.
Pressure Cooker -
Heat the large pressure cooker and add a tea spoon of ghee. When the ghee melts add the almonds and cashew and fry for a minute.
Add the quinoa and mix it well for 30 seconds. Now add the milk, sugar and saffron. Mix it well, making sure nothing is stuck in the bottom and the sides of the pan.
Pressure cook in medium flame for 3-4 whistles. Wait for the pressure to release naturally.
Depending on how thick or thin you like the kheer, you can add more milk or cook till the kheer thickens. Finally add crushed cardamom and serve the kheer.
Please keep in mind that kheer thickens further on cooling.
Make sure the bottom of the pot and the sides is quoted with ghee to avoid burning.
To get the Western Style Pudding taste, replace saffron and cardamom with vanilla extract and cinnamon.
Kheer gets thicker as it rest, if that happens add some warm milk.
Stays fresh for 3-4 days in the refrigerator.