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Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding}
Pressure Cooker Quinoa Kheer {Indian Quinoa Pudding} is a healthier version of Rice Kheer, which uses Quinoa, rather than Basmati Rice.
Prep Time
10
minutes
mins
Cook Time
50
minutes
mins
Total Time
1
hour
hr
Course:
Dessert
Cuisine:
Indian
Servings:
2
people
Calories:
Author:
Jill Selkowitz
Ingredients
2
teaspoons
Ghee
1/2
cup
Quinoa
2.5
cups
Whole Milk
4
Tablespoons
Sweetened Condensed Milk
(or to taste)
1/8
cup
Raw Almonds
(skinned and coursely ground)
1
pinch
Ground Cardamom
Garnish
1
teaspoon
Ghee
Raw Cashews
(roasted in Ghee)
Saffron Strands
Raisins
(roasted in Ghee)
Instructions
Wash and drain quinoa and set aside.
Select Saute or Browning on your Pressure Cooker and allow to fully heat.
Add one Tablespoon of Ghee and Quinoa and toast for 2 minutes.
Add Milk and stir until boiling.
Lock on lid and close Pressure Valve. Cook at High Pressure for 10 minutes. When Beep sounds, allow a Natural Pressure Release.
Add the coarsely ground almonds, condensed milk, pinch of cardamom and mix well.
Push the Slow Cook button and choose low. Cook for 30 minutes, or until desired consistency.
Using a skillet on your stove top, roast the Cashews and raisins in Ghee.
Garnish with roasted nuts, raisins and saffron strands.
Notes
Photo, courtesy of
Sharoon Shetty-Vemuri
.