This Chia Kheer is velvety smooth, delectably creamy and indulgent. Laced with the floral notes of rose water and the sweetness of cardamom, it is the perfect healthy, fusion pudding recipe. 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 gets replaced with maple syrup and lactose intolerant and vegan friends rejoice, because we’re making this with non dairy coconut milk instead of whole milk that the traditional recipe calls for.
Although kheer is generally enjoyed as dessert, this chia kheer is packed full of nutrition 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 (affiliate link) 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.
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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 and make them easy for grab and go breakfasts to enjoy throughout the week.
- Make these keto by using Stevia drops instead and Whole 30 approved by leaving out the sweetener.
Storage
Refrigerate: Up to 5 days in an air tight container. Do note that the kheer will become firmer as time goes on as the chia seeds absorb the milk. If you’d like a thinner pudding, simply add a little milk till you get your desired consistency .
Freezer: You can freeze for 2-3 weeks in small individual containers for easy defrosting.
More fusion dessert recipes to try
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!
Chia Kheer
Equipment
- 1 whisk
- 1 medium bowl
Ingredients
- 1/2 cup chia seeds
- 1 1/2 cans coconut milk or 3 cups
- 1/4-1/2 cup pure maple syrup
- 1 teaspoon rose water
- 3 cardamoms, peeled and crushed about 1/4 teaspoon
Optional toppings
- chopped nuts almonds, pistachios
- Edible rose petals
- Pomegranate arils
- warq edible silver foil
Instructions
- In a medium sized bowl, empty out the coconut milk and add the chia seeds and the rest of the ingredients.
- With a whisk, stir everything together really well. Make sure to prevent clumping as chia seeds swell and gel up very fast.
- Once everything is well incorporated, cover the bowl and refrigerate 4 hours to overnight.
- When ready to eat, garnish with edible rose petals/ pomegranate arils, shredded coconut or chopped pistachios and enjoy!
Notes
- Chia seeds tend to clump together so it is important to whisk them quickly before they swell and gel up.
- To keep chia seeds fresh, store them in the refrigerator so that they gel up every time.
- I’ve kept a range for maple syrup because the level of sweetness for everyone is very personal. I tend to enjoy desserts that aren’t very sweet. Start with 1/4 cup and then increase to your desired sweetness.
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