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Indian Spiced (Kheer) Chia Seed Pudding

Posted 09.09.2020

I’m a big fan of Indian rice pudding, sweet and creamy with a hint of rosewater and saffron. Grady and I backpacked around India in 2001 and had the best food especially during the 4 days we spent on camels camping in The Great Thar Desert on the border of Pakistan. Here’s a snapshot of a snapshot, our pre-digital days.

Enjoying chai tea made with camel milk, after a day exploring.

Here is my plant based version of the rice pudding we enjoyed in India.

Indian Spiced Chia Pudding

  • 2 cups non dairy milk (l love Califia Farms Toasted Coconut)
  • 1/4 cup chia seeds
  • Stevia or Monk Fruit to taste, start with 1 TBSP
  • Pinch saffron soaked in warm water (Trader Joe’s is the most economical)
  • 1/2 tsp cardamom
  • Splash of rose water (I get mine at a local Arabic market) be careful with this as it can be overpowering if you use too much.

Add the last 4 ingredients to the milk and blend well. Whisk the chia seeds into the liquid and let sit for about 10 minutes, then whisk again and store in the refrigerator. Top with slivered almonds, or crushed pistachios and serve with sliced mangoes. To add a protein boost add a scoop or two of the Multi Collagen Renew or collagen of your choice to the milk mixture before adding the chia seeds.

Products featured in this recipe

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Posted 08.07.2020

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