Rinse the quinoa thoroughly under cold water to remove any bitterness. Soak it in water for 30 minutes. Wash and finally chop the apples with the skin.
Discard water from soaked quinoa
In a pressure cooker, dry roast the soaked quinoa for 2 – 3 minutes. Add chopped apples, cardamom, and saffron.
Add water, and pressure cook over low heat for 3 whistles. Turn off the heat. Allow the steam to release naturally from the pressure cooker.
After pressure cooking quinoa and apples are soft. Turn on the heat.
Add almond milk and stir to combine. Let it simmer over low heat for 5 – 6 minutes. Continuously stir the kheer to avoid scorching. Allow the kheer to become thick and creamy.
Stir in the jaggery or coconut sugar until it dissolves completely. Turn off the heat. Let the kheer cool slightly. It will thicken further as it cools.
Serve apple kheer chilled garnished with sliced dry fruits and chopped apples.