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–+ servings
Quinoa Kheer

Quinoa Coconut Kheer

Swati
Vegan, Gluten-free Quinoa Pudding | Rich and creamy Kheer recipe with Quinoa and Coconut Milk
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Course Desserts
Cuisine Fusion, Indian
Servings 2 people

Equipment

  • Pressure Cooker(Instant Pot /Indian Style)

Ingredients
  

  • ¼ Cup Quinoa
  • 200 ml Coconut Milk or 8 oz pack
  • 9-10 Almonds
  • 9-10` Raisins
  • 4-5 Dried Figs
  • ¼ tsp Cardamom Powder

Instructions
 

Preparation for making Quinoa Kheer

  • Soak almonds and fig in hot water for 10 mins. Soak dates also if using.
  • After 10 mins, peel Almonds, and then grind figs and almonds to fine paste. Add little water if required.
  • Wash Quinoa nicely 2-3 times in clean tap water. Soak in water and let it sit for about 10 -15 mins.

Instant Pot Method(Instant Pot Ultra)

  • Drain water from Quinoa.
  • Switch on the Instant Pot on SAUTE Mode for 5 mins.
  • Add Quinoa with a tsp of coconut oil or if not vegan the you can use ghee, and roast till it gives a nutty aroma.
  • Cancel the SAUTE Mode. Add Coconut Milk, ½ Cup water, Cardamom powder, Almond and Fig paste.
  • Mix and close the lid.
  • Switch on the PRESSURE COOK Mode for 3 mins. Then let the pressure release naturally.
  • Open the lid, check for doneness. Check the sweetness of pudding. I do not add any other sweetener other than figs or date as these add sufficient sweetness to pudding . But if you want you can add jaggery powder/grated jaggery or any raw cane sugar, as required.
  • If the pudding is too thick for you, add ½ cup more coconut milk or water as required and then cook for another 3-4 mins on SAUTE Mode.
  • Top with more chopped nuts. Serve hot or chilled.

Stove-top /Indian Pressure Cooker Mode

  • Switch on the stove top on medium flame.
  • Add a tsp of ghee/coconut oil(vegans) and roast Quinoa on medium flame, till it gives nutty aroma.
  • Add coconut milk, ½ Cup water, cardamom powder, almond and fig paste.
  • Close the lid and cook for 2-3 whistles on Medium flame. For 2-3 mins, keep the flame on low and let it cook.
  • Switch of the stove-top. Let the pressure release naturally.
  • Check the sweetness and adjust the consistency. Add ½ more of Coconut milk or water. Cook for another 2-3 mins, do not put the lid.
  • Top with more chopped nuts and serve hot or chilled.

Notes

The recipe gives pudding for 2 people/servings. To make a bigger batch double the amount of ingredients(quinoa and coconut milk) and adjust sweetener and nuts as required.
Keyword Gluten-free, Vegan Dessert
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