Quinoa Kheer

Chef Neha Lakhani

Cook Time: 40 mins

Serves: 3 People

A healthy take on the classic Indian dessert. Every part of India has a version of Rice Kheer or Payasam - this is a protein and fibre packed version of it you can enjoy guilt free on any occasion.


  • 1 cup quinoa
  • 8 cups whole milk
  • 1 vanilla bean
  • 1/4th tea spoon ground cardamom
  • ½ cup heavy cream
  • freshly grated nutmeg
  • saffron
  • silver leaf
  • ¾ cup sugar
39.2 gms


  • Put milk in a large heavy bottomed sauce pan. Bring to a boil and then reduce the heat to low and let it cook for about 30 mins. Stirring every 5 mins, until it becomes half. Add quinoa and continue cooking for another 15 mins till the quinoa is tender but not mushy and milk is thick but the mixture is yet soupy. this is what we want.

  • Add the cream, cardamom, nutmeg, saffron and mix together.. cook on low heat for 2 -3 mins stirring continuously

  • Remove from heat and cool .. and put in the bowls and plastic wrap the bowls touching the surface to avoid the formation of the skin.

  • Cool for about 2 hours and garnish with silver leaf before serving


Simmer in the low flame so that milk thickens and gives a nice creamy kheer.

You can add any nuts of your choice, as I had made the kheer like rabri I added just pistachios.

It thickens with time so switch off accordingly.You can add a little milk (boiled) while serving if it becomes very thick.


Fibre: 3 g

Carbs: 137.3 g

Protein: 39.2 g

Fats: 64 g

Calories: 1290 cal