Rinse ¼ cup of quinoa in water, repeating 2-3 times until the water runs clear. Soak the rinsed quinoa in water for 5 minutes and set aside.
For babies below one year, prepare formula milk and keep it ready. If using cow's milk, boil it until frothy. Measure the jaggery or honey and set aside.
If using jaggery, melt it and strain to remove impurities. Heat ghee in a small pressure cooker until it melts. Add the drained quinoa and sauté on low-medium flame for 5 minutes.
Add ¼ cup of milk and ¼ cup of water to the quinoa. Pressure cook the mixture on medium flame for 3-4 whistles or until soft.
Alternatively, cook in a saucepan with a lid for 10 minutes. For babies below one year, use ½ cup of water instead of milk. Once the pressure is released, open the cooker and mix well.
Add the remaining 1 cup of milk (skip milk for babies below one year), powdered cardamom, saffron, and jaggery or honey.
Mix well and cook on low flame for 5 minutes until the kheer thickens slightly, stirring occasionally to prevent sticking. In a small pan, heat a teaspoon of ghee and roast the cashews and almonds for a minute.
Once the kheer is ready, add the ghee-roasted nuts. For babies below one year, add the prepared formula milk once the kheer is warm and 2 teaspoons of nuts powder instead of whole nuts.
