Quinoa Sheer Korma or Comforting Quinoa and Saffron Pudding

There is a moment in autumn when the crisp air is a demand for comfort. It’s when your thickest sweater calls to you, and the only acceptable breakfast or late-night snack must be warm, sweet, and soul-affirming. This inspired my recipe last weekend in a class that I did for Somers library – milky, simple, soothing. I call this recipe, my Quinoa Shir Khurma. Essentially it is classic kheer or milky pudding made with white Quinoa instead of rice here.

As things go, this recipe is a mixture of a payesh or a kheer, which is thick and creamy and sheer khurma, which is a thinner vermicelli (usually) based dessert, loaded with nuts, dates, and other dried food. And the Quinoa… like a lot of my cooking these days, its what I had on hand.

My Shir Khurma Story and More

This pudding is not just a healthy alternative; it is a reinvention. When I had demoed the recipe, I had used evaporated milk, but actually when doing this as a take two and then three. Yes, take two got devoured by a visiting friend. Take three was made as part of the meal I cooked for my errant, prodigal, and ever running brother. Yes, I was graced with a visit as he was in town running the NYC marathon. This is year 4 and he wants to do it for the next 11 years making it 15 in all. And here I remain a happy and lazy couch potato.

This recipe takes about 30 minutes, it is a gentle and soothing kind of dessert. It cooks gently and thickens, with the milk softly clinging to the sides. Soothing and gently just what you want to cook on a chilly brisk evening. If like me cooking is your jam, it is a perfect way to unwind after a busy evening.

A few notes here and there

Do use whole milk, although it can be done as a vegan variation, with coconut milk, it will likely end up a little thinner. I did not have dates around, but think adding a bunch of chopped dates will go a long way in enhancing the flavor of this this. And, it is important to cook this on a gentle simmer, not too high to allow the flavors to deepen.

Also, do not overthicken while cooking as the mixture will thicken as it cooks.

Quinoa Shir Khurma - Saffron and Quinoa Pudding

A cozy fragrant and easy to put together recipe for a milky quinoa pudding. About 6 to 7 ingredients, this recipe comes together in about 30 minutes

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Servings: 4

Course: Dessert

Cuisine: Indian

Ingredients Method Video

Ingredients

  

• 1 tablespoon ghee
• 1/2 cup quinoa
• 1/2 cup raw cashews
• 21/2 cups whole milk
• 4 green cardamom pods, slightly bruised
• 1/2 teaspoon saffron strands
• 1/2 cup sugar More or less to taste
• 1/2 cup raisins
• 2 tablespoons slivered pistachios

Method

 

1. In a medium heavy bottomed pan, add the ghee and let it get warm.
2. Add in the quinoa and gently sauté the quinoa until toasty and fragrant. Add in the cashews and toast for a few more seconds.
3. Add the milk gradually and add in the cardamoms and the saffron, and bring the mixture to a brisk simmer. Allow this to cook gently stirring from time to time, until the milk is thicker and the quinoa is soft and almost translucent. This will take about 25 to 30 minutes.
4. Add in the sugar and the raisins and simmer for another 3 to 4 minutes.
5. Cool slightly, garnish with the pistachios and serve.

Video