Recipe For Quinoa Kheer

Quinoa Kheer


½ 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

¼ 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


  1. Rinse the quinoa
  2. 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.
  3. 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.
  4. 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.
  5. 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.