Ingredients
Base Ingredients
- 1/2 cup chia seeds
- 1 1/2 cans coconut milk (or 3 cups)
- 1/4 to 1/2 cup pure maple syrup
- 1 teaspoon rose water
- 3 cardamoms, peeled and crushed (about 1/4 teaspoon)
Garnish
- Chopped nuts (almonds, pistachios)
- Edible rose petals
- Pomegranate arils
- Warq (edible silver foil)
Instructions
- Combine Ingredients: In a medium-sized bowl, pour in the coconut milk, then add the chia seeds, maple syrup, rose water, and crushed cardamoms.
- Whisk Thoroughly: Use a whisk to mix all the ingredients well, ensuring there are no clumps as chia seeds absorb liquid quickly and gel up.
- Refrigerate: Cover the bowl and refrigerate the mixture for at least 4 hours or overnight to allow the chia seeds to swell and form a pudding-like consistency.
- Garnish and Serve: When ready to eat, garnish with chopped nuts, edible rose petals, pomegranate arils, and optionally add warq (edible silver foil) for an elegant touch. Enjoy chilled.
Notes
- Adjust maple syrup quantity to taste, depending on desired sweetness.
- For a thicker pudding, use less liquid or let it chill longer.
- Cardamom can be substituted with a pinch of cinnamon for a different flavor profile.
- This recipe is best served cold for a refreshing dessert.
- Ensure to whisk well initially to prevent chia seed clumping.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Indian
- Diet: Vegan
