All the comfort of a bowl of kheer, with no cooking at all. Chia seeds set coconut milk into a silky pudding overnight, scented with saffron and cardamom. Make it the night before and simply spoon it into little glasses when guests arrive. Takes 10 minutes, plus 4 hours to set.
Ingredients:-
- ¼ cup chia seeds
- 400 ml coconut milk (or almond milk for a lighter kheer)
- 8 strands of saffron, soaked in 2 tablespoons warm milk
- ½ teaspoon ground cardamom
- 2-3 tablespoons agave syrup
- 1 tablespoon desiccated coconut, toasted, to top
- a few pumpkin seeds, to top
This adds one of each (7 items, Rs 3,022):
- Chia Seeds (500g) – Rs 395
- Coconut Milk Full Cream – Rs 109
- Saffron – Rs 399
- Cardamom Whole – Rs 675
- Agave syrup – Rs 745
- Desiccated Coconut – Rs 220
- Pumpkin Seeds – Rs 479
Directions:-
- Whisk the chia seeds, milk, saffron with its soaking milk, cardamom and agave together in a bowl.
- Leave for 10 minutes, then whisk again to break up any clumps.
- Cover and chill for at least 4 hours, or overnight.
- Spoon into small glasses and top with toasted coconut and pumpkin seeds.
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