Simple kheer or payasam with quinoa! Replace rice or vermicelli with quinoa and make this delicious South Asian dessert - gluten-free quinoa kheer or pudding.
Rinse the quinoa thoroughly and soak it one cup of water for 30 to 45 minutes. It speeds up the cooking process.
In a saucepan, add the drained quinoa and one more cup of water and cook until the quinoa turns soft and tender. We don't want it to be mushy. It takes about 15 to 20 minutes, depending upon the quality and variety. You can also cook quinoa in a pressure cooker or Instant Pot. If needed, add ½ more cup of water while cooking quinoa.
When quinoa is soft, add the sugar and allow it to dissolve. When the sugar is all dissolved, add the milk and condensed milk. Ensure the condensed milk is blended nicely.
Let it cook over medium-low heat for 4 minutes.
Now add all the flavoring ingredients - cardamom, cloves, edible camphor, and saffron strands. Crush the cardamom and cloves before adding.
Now let this kheer simmer over medium-low heat for 5 to 7 minutes and then turn off the heat. Serve warm.
Notes
I did not include any nuts or dry fruits. You can roast 1 to 2 tbsps of cashews and raisins in 2 tsps of ghee and add it to the kheer.
You can add more sugar, skip condensed milk, add more condensed milk, and reduce the sugar. Adjust the sugar as per your preference.
As the kheer cools, quinoa absorbs the milk and thickens slightly but not like the vermicelli kheer. If you want a thick pudding, reduce the milk to 1.5 or 2 cups.
Instead of reduced-fat milk, you can use whole milk and cook the quinoa with milk, as mentioned in the post.