Wash quinoa 2-3 times in water and soak it for 30 minutes. Drain.
Boil quinoa in 1 cup of water for 15 minutes.
Boil milk on low heat (skim off the layer of malai). Keep stirring at intervals to prevent sticking to the bottom of the vessel.
Heat a thick bottomed pot. Add ghee. Once it melts, add quinoa. Stir fry for 2-3 minutes.
Add milk and sugar and mix well. Keep simmering the kheer till it starts thickening.
Finally, add paneer, saffron, cardamom powder, and kewra. Simmer for some more time till all flavors are infused.
Remove to serving bowls and garnish with chopped nuts.
Note--
If preferred, chill the kheer.
If kheer thickens too much after cooling down, dilute with milk.
