Cardamom Powder – 1 tsp or 2 pods of green cardamom crushed
Milk – 2 cups
Truvia® Nectar - 1/4 cup
Nuts of your choice - I used 1 tsp of cashews and 1 tsp of golden raisins
Ghee/Clarified butter - 1 tsp
Prep – Work
Wash the quinoa thoroughly and drain the water.
Add this washed quinoa and ¾ cup of water in the pot/pan and bring to boil by adding a pinch of salt.
Once it starts to boil, reduce the heat and cover the pot with a lid and let it cook for 10 to 15 minutes.
Make sure the quinoa is not mushy. If its cooked before 15 minutes and if the water is still present, drain the water and let it cool.
Preparing the Kheer
In a heavy bottom pan, boil two cups of milk.
When the bubble starts to form, add the crushed cardamom or cardamom powder and cloves.
Let it boil for two minutes and now add the cooked quinoa.
Let it simmer for 15 minutes in low heat. Turn the heat off.
Finally add the Truvia® Nectar and mix well.
In a tempering pan, heat 1 tsp of ghee and once the ghee is hot add the nuts and raisins.
Roast for a minutes and add it to the kheer.
That’s it. Yummy kheer is ready. This can be served hot or cold.
Instead of regular milk, you can use almond milk or soymilk or coconut milk.
Also tempering the nuts in ghee is completely optional. Either you can skip it or just top it with plain nuts.
As I prepared it for a festival, I used whole milk to make it rich and creamy. But you can substitute it with 2% milk or milk of your choice. Adjust the Truvia® Nectar as per your preference. Instead of cardamom powder, crushed cardamom pods can be used too. Quinoa can be replaced with any millets, flattened rice.