VEGAN CHIA KHEER (INDIAN PUDDING DESSERT)
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.
Provided by InnerHarmonyNutriti
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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!
Nutrition Facts : Calories 611.9, Fat 29.5, SaturatedFat 23.7, Sodium 78.2, Carbohydrate 86.4, Fiber 1.5, Sugar 81.5, Protein 4
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