VEGAN QUINOA PAYASAM – the easiest Indian vegan dessert you can make with just coconut milk, jaggery and quinoa; instant pot and pressure cooker methods!
Payasam or kheer is one of the easiest, one-pot Indian desserts you can rustle up in less than 20 to 30 minutes.
Using a pressure cooker or instant pot, you are much closer to digging into a large bowl of delicious, creamy, healthy and lip smacking payasam!
Full step-by-step recipe along with printable recipe card is below.
Scroll along to know about more options, tips, tricks, basic ingredients and substitutions etc.
PAYASAM OR KHEER:
This is a quick Indian dessert made using milk/coconut milk, sugar/jaggery (unrefined cane sugar), and either grains, lentils, rice, sabudana (tapioca pearls), vermicelli etc. or even fruits, eaten hot, warm or even chilled.
The traditional lentils used are chana dal (split bengal gram dal), moong dal (yellow, split mung bean dal) etc.
Our favorite grains for payasam are broken wheat/dalia/cracked wheat, semolina etc.
Fruits or vegetables like bananas, carrots, apples, bottle gourd, ash gourd (winter melon) etc. also give a heavenly taste to kheers.
Basically, these are cooked in jaggery or sugar infused milk/coconut milk, flavored with freshly ground cardamom powder and for more richness and texture, showered with ghee or oil roasted nuts and raisins.
Here, I have tried to make it vegan using only oil and coconut milk instead of ghee and regular milk.
If you are not particular about making it vegan, you can use ghee but for this payasam, I would prefer you try with coconut milk. It gives a lovely tropical aroma and flavor!
BASIC INGREDIENTS NEEDED TO MAKE THIS VEGAN QUINOA PAYASAM/KHEER/PUDDING:
Quinoa – wash well in plenty of water; rubbing it thoroughly to remove the natural coating called “saponin” which can make any dish bitter
Chana dal/split Bengal gram dal – this is an optional ingredient but I have grown up enjoying a coconut milk based jaggery payasam called "goddi/madgane" (in Konkani), with just chana dal! I just love the texture and crunch not to mention added protein it gives to the payasam. You can use mung bean dal too for that additional creamy texture and flavor instead of chana dal or leave it out altogether.
Jaggery - unrefined cane sugar used in many south Indian desserts and sweets; healthy, full of vitamins and minerals and absolutely tasty. It is available in all Indian stores or even online but if you cannot find it or do not want to use it, you can substitute with plain sugar or use coconut sugar or brown sugar; although we prefer jaggery for that earthy, robust and delicious flavor and aroma.
Coconut milk (or milk) : Use fresh or canned coconut milk (for the vegan option) and if using plain milk for a richer payasam, use full-fat milk!
Freshly ground cardamom powder
Optional ingredients- ghee/oil roasted nuts like almonds, cashew and some raisins
PRESSURE COOKER METHOD:
Although traditional kheer/payasam is slow cooked on a stove top, chefs and home cooks (me including!) nowadays prefer making these in a regular stove top pressure cooker or instant pot (electric pressure cooker) for a quicker option.
Just dump ingredients in the cooker, cook for just 5 to 7 minutes, adjust the sweetness or thickness and enjoy!
Super easy and super quick.
Step-by-step instructions and full printable recipe card is below.
SERVING SUGGESTIONS:
Although payasam is traditionally made during Indian festivals like Diwali, Navaratri, Holi etc., we enjoy it as a quick dessert during parties, get togethers, or even when we feel like having a simple yet delicious after dinner dessert! Why, it could be a lovely addition to any Christmas or Thanksgiving meal too!
Whichever way you make or whenever you serve it, you are going to love this quick fix delicious, comforting and heavenly tasting Indian dessert Quinoa Payasam!
Use ghee for a rich and aromatic hue or just use oil for a vegan option; no compromise on taste or flavor!
Savor it warm or hot during the winters or chill it in the fridge and dig in during the hot, hot summers!
UPDATED APRIL 18, 2021:
Like I mentioned, we love payasams and especially this quinoa payasam for that textured bite in every spoonful! So, made this again for our traditional, Hindu calender New Year which fell on April 13, 2021.
The small change I made was using yellow mung bean dal in the place of chana dal. Mung bean dal cooks much faster than chana dal, so it sort of blended into the payasam which again gave it a creamier texture and of course added a lovely aroma of cooked mung bean dal which we love!
Doesn't it look absolutely divine?
QUINOA PAYASAM WITH SABUDANA AND CHANA DAL:
On the occasion of Vijaya Dashami (October 24, 2023), made another variation by adding sabudana or tapioca pearls.
You will need 1/2 cup of quinoa, 1/2 cup of sabudana and 1/4 cup of chana dal. 
Same recipe and still even more delicious with those spongy bites of sabudana in every spoonful!
So hope you make this foodie friends and if you do make it, I would love to hear about your experience and valuable thoughts. Please feel free to leave a comment below in the comment box (do not forget to rate it), share your version on Instagram (@curryandvanilla16) or even give a shoutout on my Facebook page!
ENJOY AND HAPPY COOKING AND EATING!
HERE ARE SOME MORE EASY-PEASY INDIAN PAYASAMS/KHEERS you will love:
Lets make us some payasam!
QUINOA PAYASAM – the easiest Indian vegan dessert you can make with just coconut milk, jaggery and quinoa; instant pot and pressure cooker methods!
Ingredients
- ½ cup quinoa, washed, drained.
- ½ cup chana dal/split Bengal gram dal, washed and drained (optional)
- 2 cups water
- 1 ½ -2 cups coconut milk
- ½ cup to ¾ cup powdered jaggery (or to taste)
- 8 to 10 green cardamoms, powdered
- 2 tbsp oil/ghee
- 2 to 3 tablespoons sliced or chopped almonds (you could use cashew too)
- 2 tablespoons raisins
- 1 tablespoon oil (or ghee if not vegan)
Instructions
- Wash 1/2 cup quinoa in plenty of water, rubbing it thoroughly to remove the natural coating called “saponin” which can make any dish bitter. Drain and keep aside.
- Wash and drain 1/2 cup chana dal. Set aside.
- Grate or powder jaggery or use store bought powdered jaggery (1/2 cup to 3/4 cup)
- If you feel jaggery has impurities (which some have), melt with a little water, strain to remove impurities and then use.
- Powder cardamom seeds (about 8-10) until a coarse powder.
- Fry handful of almonds and raisins in 2 tsp oil/ghee until light golden. Remove and set aside.
- Heat a pressure cooker on medium heat and roast quinoa and chana dal in a little oil/ghee, stirring often until you get a lovely aroma of the chana dal; about 1 to 2 minutes.
- Add 1 ½ cups to 2 cups hot water and ½ cup coconut milk, mix well and pressure cook for 4 whistles on high.
- Once the pressure drops, add powdered jaggery (start with ½ cup) and mix well.
- Stir in 1 cup of coconut milk and give it a good mix. Bring to a boil and add more jaggery if needed.
- Adjust thickness by adding more water or coconut milk.
- Simmer on medium low for 5 minutes.
- Garnish with fried nuts and raisins and serve hot or even chilled!
- Press the sauté button and roast 1/2 cup quinoa and 1/2 cup chana dal in 2 tbsp oil/ghee for a few minutes until slightly toasty, scraping the bottom of the pan as necessary.
- Add 2 cups of hot water and ½ cup coconut milk, mix to combine.
- Secure the lid of the instant pot.
- Adjust the steam release valve to sealing.
- Cancel the sauté 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 1/2 cup jaggery, 1 cup coconut milk and mix well.
- Press the sauté button and bring to a simmer, stirring often.
- Adjust the amount of jaggery (by adding more) and consistency (by adding more water or coconut milk) according to personal taste.
- Add cardamom powder (from 8 cardamoms) and simmer for 5 minutes.
- Garnish with fried nuts and raisins.
- Transfer the payasam to serving bowls and and serve hot or even chilled!
- Enjoy and Happy Eating!
Notes
You can adjust them amount of ingredients according to taste.
We love chana dal in our payasams, but you could omit it if you like.
For a wonderful variation, you can use barley or even sabudana in addition to or instead of quinoa.
Payasam thickens as it cool, so add water or coconut accordingly just before serving. Just mix, heat a bit and serve.
STEP-WISE INSTRUCTIONS TO MAKE QUINOA PAYASAM:
PREPARATION FOR MAKING QUINOA PAYASAM:
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.
Wash and drain chana dal. Set aside.
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 to a coarse powder.
Fry almonds and raisins in oil/ghee until light golden. Remove and set aside.
TO MAKE THE PAYASAM:
INSTANT POT METHOD:
Press the sauté button and roast 1/2 quinoa and 1/2 chana dal in 2 tbsp oil/ghee for a few minutes until slightly toasty.
Add 2 cups water and ½ cup coconut milk, mix to combine.
Secure the lid of the instant pot.
Adjust the steam release valve to sealing.
Cancel the "sauté" 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 (start with 1/2 cup), 1 cup coconut milk and mix well.
Press the sauté 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 1/2 tsp of cardamom powder and simmer for 5 minutes.
Garnish with fried nuts and raisins.
PRESSURE COOKER METHOD:
Heat a pressure cooker on medium heat and roast 1/2 quinoa and 1/2 cup chana dal in 2 tsp oil/ghee, stirring often until you get a lovely aroma of the chana dal; about 1 to 2 minutes.
Add 1 ½ cups water and ½ cup coconut milk, mix well and pressure cook for 4 whistles on medium high.
Once the pressure drops, add powdered jaggery (start with ½ cup) and mix well.
Stir in 1 cup of coconut milk and give it a good mix. Bring to a boil and add more jaggery if needed.
Adjust thickness by adding more water or coconut milk.
Stir in freshly ground cardamom powder.
Simmer on medium low for 5 minutes.
Garnish with fried nuts and raisins and serve hot or even chilled!
Transfer rich, thick, scrumptious, and divine tasting quinoa payasam with chana dal to serving bowls and and serve hot or even chilled!
You can enjoy this thick and chilled like I love it or diluted and slightly runny and hot like my husband loves!
Enjoy and Happy Eating!
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I am sharing this with our Facebook Gourmet group "Healthy Wellthy Cuisines" where the theme this time is "SaawanSpecial" or Monsoon Special! Do check out these other Saawan specials shared by my friends:
- Besan Kheer by Sasmita
- Churma by Swaty
- Badam ki Kheer with Meethe Pude by Shalu
- Rajgira Ladoo by Poonam
And join the party at Angie's FiestaFriday along with co-host Rita @ParsiCuisine.
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Love the combination of quinoa and chana dal in this kheer, Vanitha!
Thanks so much dear Sandhya <3 Quinoa added such a wonderful, thick and creamy texture to the madgane; making this more often now 🙂
quinoa in a kheer is WOW !!! love the fusion here to make Indian delicacy... Kheer looks much delicious di using quinoa 🙂
Thanks so much dear <3 I loved the texture and bite quinoa added to the kheer! Making this more now 🙂
This looks so delicious and healthy as well. Quinoa payasam is something new to me. Will definitely try this recipe.
Thanks so much dear Shalu! Do try this easy one...quick, simple and delicious, especially with the chana dal too 🙂
Quinoa payasam with coconut milk and jaggery sounds so delectable ! Yet another quinoa dish to try out. Beautiful presentation as always !
Thanks so much dear Poonam 🙂 Payasams are always with jaggery in our house....love the earthy flavor and sweetness it imparts!