Mexican goes Desi: Quinoa kheer

One of the most popular cereals in the Mexican cuisine which can be found in the Indian supermarket racks is Quinoa. Rich in fiber and high in protein, this is one cereal which is a chartbuster in every dietitian’s recommendations.

Here’s a quinoa recipe for the Indian palate which can be served anywhere, anytime:


1 teaspoon canola oil

4 tablespoons Quinoa

1 cup water

2 cups milk

8-10 strings of saffron

1/2 cup condensed milk

5-8 Almonds chopped

5-8 pistachios chopped

5-8 cashews chopped

1/2 teaspoon green cardamom powder

quinoa kheer


  1. Soak quinoa in water for 2-3 hours.
  2. Dry roast all the nuts and keep them aside.
  3. Dissolve saffron in 1/2 cup warm milk till the color emerges.
  4. Drain excess water from quinoa
  5. In a wok, add oil and roast quinoa for a few minutes.
  6. Add water and let it boil for a few minutes.
  7. Add 1 cup milk and let it boil till quinoa becomes soft.
  8. Add rest of the milk, saffron milk, cardamom powder and let it cook for 3-4 minutes on medium heat.
  9. Add condensed milk and cook for about 7-8 minutes. The add in nuts and cook for another minute or two.
  10. Switch off the flame and let it cool.
  11. Serve chilled.

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