Saffron Pista Quinoa Kheer (Instant Pot, Stovetop, Pressure Cooker)

Saffron Pista Quinoa Kheer (Instant Pot, Stovetop, Pressure Cooker): super easy, creamy, delicious, and healthy quinoa kheer recipe (dessert pudding) that’s perfect for festivals or parties. It can be made in small or big batches and kept in the fridge for 2 days. This recipe is gluten-free and vegan.

Ingredients for Quinoa Kheer (Saffron Quinoa Pudding):

I’ve been craving dessert for some time now and wanted to have something healthy yet delicious and this ‘Quinoa Kheer’ fits right in.

It’s been almost a month that we had something rich and sweet considering the new year resolutions, this kheer was a perfect match.

It’s creamy, rich in flavors, and super easy to make … infact it can be made 1-2 days in advance too as it becomes even more flavorful as the quinoa absorbs all the rich flavors.

The mix of quinoa with nuts, saffron, and cashew milk makes it lighter on your tummy but top-notch in the taste department. So, here are the ingredients:

• Quinoa
• Milk  
• Saffron
• Pistachio 
• Almonds
• Cardamoms
• Coconut Butter 
• Coconut Sugar 
• Dry Rose Petals (optional)

How to Make Quinoa Kheer Pudding:

We can make this recipe in different ways, but the basic process is the same for all.

For anyone who has cooked with Quinoa before, would know that it takes slightly longer to cook. Hence, I always soak it in warm water/milk for 2-3 hrs. It fluffs up and cooks quickly.

Stovetop Pot Saffron Quinoa Kheer:

1. Heat a large non-stick pot/shallow pan.
2. Add ghee (I’m using coconut) and add the dry fruits. Roast the dry fruits and keep them aside.
3. In the same pot, add cardamom, saffron and stir for 30 seconds.
4. Add quinoa and roast for 2 minutes.
5. Now, add milk, stir everything, and cover cook on low flame.
6. Let this cook for 30 minutes stirring every 3 minutes.
7. After 30 minutes, add roasted nuts, sugar, and stir.
8. Cook for another 5-7 minutes.
9. Turn off the heat and transfer to a serving bowl.
10. Add dry rose petals and more dry fruits (optional).
11. Serve and enjoy

Pressure Cooker Quinoa Kheer :

1. Heat a large pressure cooker.
2. Add ghee (I’m using coconut) and add the dry fruits. Roast the dry fruits and keep them aside.
3. In the same pot, add cardamom, saffron and stir for 30 seconds.
4. Add quinoa and roast for 2 minutes.
5. Now, add milk, roasted nuts, sugar and stir everything.
6. Close the pressure cooker lid and let this cook for 4-5 whistles.
7. Turn off the heat and let the pressure cooker cool down.
8. Open the lid and stir, making sure there are no lumps.
9. Transfer to a serving bowl.
10. Add dry rose petals and more dry fruits (optional).
11. Serve and enjoy

Instant Pot Quinoa Kheer:

1. Turn the instant pot to saute mode.
2. When the pot gets hot, add a 3tbsp ghee, almonds, pistachios, and saute for a minute.
3. Now, cancel the saute mode and add the quinoa.
4. Saute and mix everything for a minute (I turn off the pot as while sauteing quinoa it burns quick).
5. Turn on the Instant pot on ‘Porridge Mode’ and add the milk and dry fruits.
6. Mix it well and close the lid while adjusting the vent to a sealing position. 
7. Cook for 20 minutes on high pressure.
8. After 20 minutes, cool and let the pressure release naturally.
9. Open the lid, stir everything and check for taste/consistency (thick/thin). 
10. Transfer to a serving bowl.
11. Add dry rose petals and more dry fruits (optional).
12. Serve and enjoy

 

Notes to Consider:

Quinoa – you can use any kind but I prefer to use the regular cream color one.

Milk – I’m making it vegan, hence using cashew milk, but you can use milk or milk substitutes like almond milk, oats milk, coconut milk, etc.

Saffron – I’m using the saffron strands but you can use saffron essence too.

Whole Green Cardamoms – you can add 1tsp crushed green cardamom seeds too

Coconut Butter – for roasting the nuts and quinoa, but you can use regular oil/butter or ghee if not making vegan.

Coconut Sugar – since it’s a vegan recipe, you can use regular sugar or dates or jaggery too

 

Storage Details:

You can store this kheer in an air-tight container once cooled. If using the same day and it’s cold, you can keep it on the counter.

If using later, then store in the fridge and can stay there for 2-3 days.

 

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