Chia Kheer

This Chia Kheer is velvety smooth, delectably creamy, and indulgent. Laced with floral notes of rose water and the sweetness of cardamom, it is the perfect healthy fusion pudding. A modern and healthier twist on a traditional favorite.

What is chia kheer?

Traditionally, kheer is a pudding-like dessert popular in Pakistan, India, and Bangladesh. It is made with rice, milk, and sugar and served mostly on special occasions such as Eid, wedding festivities, and dinner parties.

Today, we’re going to make it healthier/low-carb by swapping out the rice with the mighty chia seed. The granulated white sugar is replaced with maple syrup, and lactose-intolerant and vegan friends rejoice because we’re making this with non-dairy coconut milk instead of the whole milk the traditional recipe calls for.

Although kheer is generally enjoyed as a dessert, this chia kheer is packed with healthy fats, protein, and fiber-rich ingredients, and can be eaten for breakfast and as a snack as well.

What you’ll need for this vegan dessert

Chia seeds – Tiny powerhouses packed with essential nutrients like Omega-3 fatty acids, protein, fiber, and antioxidants.

Coconut milk – Although any dairy-free milk can be used, I liked the texture of coconut milk in this recipe. I have tried it with almond and cashew milk with very similar results.

Maple syrup – I found maple syrup to be the most neutral taste-wise, but any unrefined sweetener like honey, date syrup, or even agave syrup can be used. To keep it low carb, you can add stevia to taste.

Rose water & cardamom – Essential South asian flavors.

How to make chia kheer

Unlike traditional Pakistani kheer recipes, my chia kheer recipe is no-cook. There is no need to boil the milk. Simply add everything to a medium-sized bowl and whisk together till well combined. To make it smoother, you can blend the mixture in a blender for a minute. Refrigerate for up to 4 hours or overnight.

Helpful tips & variations

• Always store your chia seeds in the fridge to maintain freshness. Often, chia seeds lose their swelling capacity if not stored properly.
• Be sure to whisk/blend till well incorporated. Chia seeds tend to clump together, so it’s important to blend them well.
• You can meal prep these in small mason jars, making them easy to grab for grab-and-go breakfasts throughout the week.
• Make these keto by using Stevia drops instead, and Whole30-approved by leaving out the sweetener.

Storage

Refrigerate for up to 5 days in an airtight container. Do note that the kheer will become firmer over time as the chia seeds absorb the milk. If you’d like a thinner pudding, simply add a little milk until you reach your desired consistency.

Freezer: You can freeze for 2-3 weeks in small individual containers for easy defrosting.

More fusion dessert recipes to try

Cardamom Rose Cake

Almond Halwa Recipe

Cardamom Date Balls

If you try this recipe, I’d appreciate it so much if you would rate it ⭐️⭐️⭐️⭐️⭐️! And let me know in the comments how it worked out for you. I love hearing feedback and the recipe rating helps others find this recipe!