Quinoa badam kheer

By Shahzadi Devje
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Pakistani badam Kheer is a delicious, creamy pudding that's typically prepared with rice and almonds, although in this case quinoa is used instead of rice to provide an extra nutritional boost. It's so easy to make and can be savoured as a dessert or a high-protein snack. This recipe is dairy-free, gluten-free, and vegan.



  • 1 cup quinoa, washed, drained
  • 1 cup water
  • 3 cups macadamia milk unsweetened
  • 10 green cardamoms seeds only, crushed
  • 1/3 cup almond flour
  • 1/8 teaspoon saffron
  • 1/2 cup maple syrup
  • 1/2 teaspoon rose essence
  • 1/4 cup almonds, chopped


  1. In a saucepan, combine the quinoa and water. Bring to a boil over high heat and simmer for about four to five minutes, until most of the water has been absorbed.
  2. Add milk, cardamom, and saffron to the saucepan and bring it to a boil.
  3. Stir in almond flour. Simmer the quinoa for five minutes on medium-high heat. Stir frequently to ensure that it does not stick to the saucepan's bottom.
  4. Once the kheer has thickened, blend it with a hand blender for five seconds to make it smooth and creamy.
  5. Add vanilla, rose essence, and maple syrup. Stir to mix well.
  6. Serve badam kheer warm or cold garnished with chopped almonds and dried roses (optional). Enjoy! 

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