Quinoa Phirnee Recipe (Quinoa Milk Pudding)
Quinoa Phirnee Recipe is a rich creamy pudding. It is a perfect dessert at your parties and nutritious sweet treat for your little ones too. Quinoa being naturally gluten free, it becomes a comforting gluten-free sweet dish.
Quinoa contains iron, B-vitamins, magnesium, phosphorus, potassium, calcium, vitamin E and fiber. It is a plant food enriched with protein and comprised of all essential amino acids.
If you use almond milk instead of regular milk, this Quinoa Phirnee Recipe is suitable for vegans too.
Try more such pudding recipes like:
- Cinnamon Rice Pudding With Cherry Compote Recipe
- Gil-E-Firdaus Recipe (Creamy & Sweet Bottlegourd Pudding)
10 M
25 M
35 M
2 Servings
Ingredients
- 1 cup Quinoa
- 3/4 cup Sugar
- 1 teaspoon Cardamom Powder (Elaichi)
- 2 cup Milk , vegans can substitute this ingredient with almond milk
- 1/2 tablespoon Condensed Milk , or khoya (mawa) vegans can eliminate this ingredient
- 1/2 tablespoon Ghee
- 1/4 teaspoon Saffron strands
- Mixed nuts , chopped, for garnishing
How to make Quinoa Phirnee Recipe (Quinoa Milk Pudding)
To begin making Quinoa Phirnee Recipe, place a saucepan on medium heat. Add ghee to it. Once the ghee becomes warm, add quinoa to it. Roast the quinoa till it becomes light brown. At this stage, add 1 cup hot water and bring it to boil. Once the water is reduced to half, add 2 cup hot milk to it. Add the saffron strands to it.
Let the quinoa and milk mixture come to boil. Reduce the flame to low and let it simmer for 7-8 minutes. By this time, the quinoa will be perfectly cooked.
When the quinoa is cooked through, add sugar and cardamom powder. Stir well and cook until all the sugar dissolves. You can adjust the consistency of the Quinoa Phirnee by adding more hot water if required.
Add the condensed milk. Let the mixture simmer for 5 minutes. Turn off the heat.
Serve the Quinoa Phirnee Recipe in individual bowls garnished with chopped assorted nuts.
You can serve Quinoa Phirnee Recipe warm or chilled.
Reshma Seetharam
I am a mother, wife, daughter, foodie, web developer and food writer. I write recipes and food articles for online, newspaper and magazine publications in Washington, USA. Other than watching my two sons play soccer, nothing excites me more than packing fun, healthy lunches, creating a new recipe or taking on a cake project! I attribute all my cooking skills to my mother.
