Go Back Email Link
chia kheer in glass cup with a silver spoon
Print Recipe

Chia Kheer

A healthier take on traditional rice pudding but equally indulgent, thick and creamy.
Prep Time10 minutes
Additional Time4 hours
Total Time4 hours 10 minutes
Course: Breakast, Dessert, Snack
Cuisine: Pakistani, Indian, South Asian
Keyword: 5 ingredient desserts, chia seed recipes, no cook desserts
Servings: 4
Author: Zeeshan Shah

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.