Vegan Chia Kheer (Indian Pudding Dessert)

Name: Vegan Chia Kheer (Indian Pudding Dessert)
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 cup coconut milk; 10 saffron strands; 6 tbsp chia seeds; 2 tbsp liquid sweetener; 1 pinch ground cardamom; 3 tbsp raw almonds; 2 tbsp pistachios; 1 tbsp raisins; 1 tbsp coconut flakes

A South Asian pudding of chia seeds, coconut milk and liquid sweetener, scented with saffron and cardamom.

10 min · Serves 4 · Easy

Ingredients

473.18 mlcoconut milk, in carton, not canned; or 2 cups almond milk
10–15 saffron strands
6 tbspchia seeds
2–4 tbspliquid sweetener, of your choice such as coconut nectar, agave, raw honey and maple syrup
1 pinchground cardamom
3 tbspraw almonds, soaked for 8-12 hours
2 tbsppistachios
1 tbspraisins, or 1 tablespoon currants (optional)
1 tbspcoconut flakes

Method

Start cooking mode

Time: Prep 10 min · 10 min total
Difficulty: easy

1
Heat 2 Tbsp of coconut milk and soak saffron strands. Leave it for a while. In a bowl, add the remaining milk, chia seeds, liquid sweetener, cardamom, and the saffron and milk mixture.
2
Stir well and refrigerate overnight or for at least 4-6 hours. Take the pudding out from the refrigerator and stir well to get rid of the lumps. Transfer to individual dishes.
360 min
3
Chop nuts and place them on top of the pudding along with raisins or currants. Sprinkle coconut flakes. Infuse love and serve!