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a bowl of yellow thick pudding topped with nuts and pink petals on a gold tray staged with a multicoloured scarf.
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How To Make Kheer With Quinoa

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 5 servings
Pakistani Kheer is a delicious, creamy pudding that's typically prepared with rice and almonds, although in this case quinoa is used instead of rice to provide an extra nutritional boost. It's so easy to make (done in 25 minutes!) and can be savoured as a dessert or a high-protein snack. This recipe is dairy free, gluten free, and vegan.

Ingredients
 

  • 1 cup quinoa, washed, drained
  • 1 cup water
  • 3 cups macadamia milk, unsweetened
  • 10 green cardamoms, seeds only, crushed
  • cup almond flour
  • tsp saffron
  • ½ cup maple syrup, amber
  • ½ tsp rose essence, pure
  • 1 tsp vanilla extract, pure
  • ¼ cup almonds, plain, chopped

Instructions
 

  • In a saucepan, combine the quinoa and water. Bring to a boil over high heat and simmer for about 4-5 minutes, until most of the water has been absorbed.
  • Add milk, cardamom, and saffron to the saucepan and bring it to a boil.
  • Stir in almond flour. Simmer the quinoa for 5 minutes on medium-high heat. Stir frequently to ensure that it does not stick to the saucepan's bottom.
  • Once the kheer has thickened, blend it with a hand blender for 5 seconds to make it smooth and creamy.
  • Add vanilla extract, rose essence, and maple syrup. Stir to mix well.
  • Serve kheer warm or cold garnished with chopped almonds and dried roses (optional).

Notes

Tips and substitutions

  • The kheer thickens as it cools, so if you want to thin it out, just add some more milk.
  • You can make it with cow's milk, but I prefer using macadamia milk as a vegan and dairy-free option.
  • You may also try using semolina as a quinoa alternative.
  • Instead of sweeteners, you could use dates or date syrup.
  • I would highly recommend not skipping the saffron, as it gives a distinct flavour and colour. However, if you don't have any on hand, you could use ground turmeric as a natural colouring agent.
  • Use fresh green cardamom pods for the best flavour. If you don't have any, you could use ground cardamom instead.
  • Make sure to use blanched almond flour and not almond meal, as it's too coarse and will make your kheer grainy.

Nutrition Information:

Calories: 320kcal (16%)Carbohydrates: 47g (16%)Protein: 8g (16%)Fat: 12g (18%)Saturated Fat: 1g (5%)Polyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 67mg (3%)Potassium: 316mg (9%)Fiber: 4g (16%)Sugar: 20g (22%)Vitamin A: 5IUVitamin C: 1mg (1%)Calcium: 267mg (27%)Iron: 2mg (11%)

Keep in mind that the nutritional values provided are approximations and suggestions, and might fluctuate depending on ingredient variations, portion sizes, and recipe adjustments. This nutrition facts table cannot account for your individual needs. Your body — including your hunger and satiety cues — change daily. It's perfectly fine to eat more or less on different days. Instead of letting food guilt take over, consider mindful eating.

* Percent Daily Values are based on a 2000 calorie diet.

Cuisine: pakistani
Course: Dessert, Snack
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