Introduction: Quinoa Payasam/Kheer/Pudding (Vegan)

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The easiest Indian vegan dessert you can make with just coconut milk, jaggery(or your choice of sweetener) and quinoa; instant pot method or this can be made on stove top too!


½ cup quinoa, washed, drained and soaked for 5 minutes

½ cup chana dal/split Bengal gram dal, washed and drained (optional)

2 cups water

1 ½ cups coconut milk

½ cup to ¾ cup powdered jaggery (or to taste); or any sweetener of your choice like sugar, coconut sugar etc.

8 to 10 green cardamoms, powdered (1/2 tsp cardamom powder)

2 tbsp oil/ghee


2 to 3 tablespoons sliced or chopped almonds (you could use cashew too)

2 tablespoons raisins

1 tbsp oil (or ghee if not vegan)


Wash quinoa in plenty of water, rubbing it thoroughly to remove the natural coating called “saponin” which can make any dish bitter.

Soak for about 5 minutes, drain and keep aside.

Step 3:

Wash and drain chana dal. Set aside.

Step 4:

Grate or powder jaggery or use store bought powdered jaggery. If you feel jaggery has impurities (which some have), melt with a little water, strain to remove impurities and then use.

Powder cardamom seeds until a coarse powder. Fry almonds and raisins in oil/ghee until light golden. Remove and set aside.



Press the saute button and roast quinoa and chana dal in 2 tbsp oil/ghee for a few minutes until slightly toasty.

Step 6:

Add 2 cups water and ½ cup coconut milk, mix to combine.

Step 7:

Secure the lid of the instant pot.

Adjust the steam release valve to sealing.

Cancel the saute button and manually pressure cook on high for 5 minutes.

After the pressure releases naturally and the float valve drops, open the lid and add jaggery (or sweetener of your choice), 1 cup coconut milk and mix well.

Step 8:

Press the saute button and bring to a simmer, stirring often.

Adjust the amount of jaggery and consistency (by adding more water or coconut milk) according to personal taste.

Add cardamom powder and simmer for 5 minutes.

Step 9:

Garnish with fried nuts and raisins.

Serve hot, warm or cold!

Step 10: NOTES:

You can adjust the amount of ingredients according to taste.

We love chana dal in our payasams, but you could omit it if you like.

This pudding thickens as it cool, so add water or coconut accordingly just before serving. Just mix, heat a bit and serve.

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