Chia Kheer
A healthier take on traditional rice pudding but equally indulgent, thick and creamy.
Servings: 4
Calories: 444kcal
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.
Nutrition
Calories: 444kcal | Carbohydrates: 28g | Protein: 7g | Fat: 37g | Saturated Fat: 28g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 24mg | Potassium: 464mg | Fiber: 8g | Sugar: 12g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 188mg | Iron: 7mg
