Quinoa Phirnee (Quinoa Milk Pudding)
A healthy, creamy Indian-style quinoa milk pudding flavoured with cardamom and saffron — a gluten-free, protein-rich dessert perfect for warm or chilled serving.
Ingredients
Equipment
Method
- Rinse the raw quinoa thoroughly under cold running water to remove bitterness. Drain and set aside.
- Heat ghee in a thick-bottomed saucepan on medium flame. Add the rinsed quinoa and roast for 2-3 minutes till it gives a mild nutty aroma.
- Add 2 cups of milk and saffron strands (if using) to the roasted quinoa. Stir gently and bring to a boil.
- Lower the flame and let it simmer for about 15–18 minutes, stirring occasionally, until quinoa softens and pudding thickens.
- Add sugar and cardamom powder. Stir well so sugar dissolves completely. Continue cooking for another 3–4 minutes until creamy consistency is achieved.
- Turn off the heat. Pour the phirnee into serving bowls. Garnish with chopped nuts. Serve warm or refrigerate to serve chilled.
Notes
You may use plant-based milk (almond or soy) for a vegan version. Adjust sugar as per your sweetness preference. Leftover cooked quinoa can also be used — about 1 cup cooked quinoa replaces 1/2 cup raw quinoa, reducing cooking time.