Vegan Chia Kheer (Indian Pudding Dessert)

Name: Vegan Chia Kheer (Indian Pudding Dessert)
Prep time: 10 min
Total time: 10 min
Yield: 4 serving(s)
Ingredients: 473.18 ml coconut milk (in carton, not canned) or 473.18 ml almond milk; 10-15 saffron strands; 88.74 ml chia seeds; 29.58-59.16 ml liquid sweetener, of your choice such as coconut nectar, agave, raw honey and maple syrup; 0.25 ml ground cardamom; 44.37 ml raw almonds, soaked for 8-12 hours; 29.58 ml pistachios; 14.79 ml raisins (optional) or 14.79 ml currants (optional); 14.79 ml coconut flakes

Submitted by InnerHarmonyNutriti

"Kheer is my favorite Indian dessert, but it’s not a good choice for those of us who are lactose intolerant or vegan, so I created a vegan version of Kheer. It requires no cooking! If you are watching blood sugar levels, please omit raisins and use a low-GI sweetener such as coconut nectar or stevia to sweeten the pudding. Please visit my blog, www.innerharmonynutrition.com for more healthy gluten-free recipes."

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photo by InnerHarmonyNutriti

Ready In:: 10mins
Ingredients:: 9
Serves:: 4

ingredients

473.18 ml coconut milk (in carton, not canned) or 473.18 ml almond milk
10-15 saffron strands
88.74 ml chia seeds
29.58-59.16 ml liquid sweetener, of your choice such as coconut nectar, agave, raw honey and maple syrup
0.25 ml ground cardamom
44.37 ml raw almonds, soaked for 8-12 hours
29.58 ml pistachios
14.79 ml raisins (optional) or 14.79 ml currants (optional)
14.79 ml coconut flakes

directions

Heat 2 Tbsp of coconut milk and soak saffron strands. Leave it for a while.
In a bowl, add the remaining milk, chia seeds, liquid sweetener, cardamom, and the saffron and milk mixture.
Stir well and refrigerate overnight or for at least 4-6 hours.
Take the pudding out from the refrigerator and stir well to get rid of the lumps. Transfer to individual dishes.
Chop nuts and place them on top of the pudding along with raisins or currants. Sprinkle coconut flakes.
Infuse love and serve!