📍 Where this dish comes from: Varanasi · Ghats of the Ganges
Discover the history of this region →
Discover the history of this region →
Chia seeds, unknown in traditional Indian cooking, have been enthusiastically adopted into modern Indian wellness cuisine for good reason — their ability to absorb liquid and form a gel creates a texture very close to basundi (condensed milk dessert), particularly when soaked in coconut milk. Blush-pink and fragrant, this pudding sets overnight into something almost too beautiful to eat, scented with rose water, speckled with pale chia seeds, and carrying a warm cardamom sweetness that lingers long after the last spoonful.
What You’ll Need
Servings: 4 servings
Calories: 245kcal
Ingredients
- 1/2 cup chia seeds
- 400 ml full-fat coconut milk
- 1 cup unsweetened almond milk
- 2 tbsp erythritol
- 1/2 tsp cardamom powder
- 2 tsp rose water
- 2 drops natural pink food coloring (optional)
- Fresh or dried rose petals, pistachio, and saffron to garnish
Instructions
- Whisk all liquids with sweetener, cardamom, and rose water.
- Stir in chia seeds thoroughly.
- Add food coloring if using.
- Refrigerate 1 hour; stir well to break up clumps.
- Refrigerate overnight for best texture.
- Serve in glasses garnished with rose petals and pistachios.
Nutrition
Serving: 1serving | Calories: 245kcal | Protein: 20g | Fat: 6g | Fiber: 7g
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Health Benefits
- Chia seeds are among the most concentrated whole-food sources of omega-3 ALA.
- Cardamom contains cineole, a compound studied for its potential respiratory and antimicrobial benefits.
- Rose water contains flavonoids studied for their potential calming properties.