Best Vegan Chia Kheer Indian Pudding Dessert Recipes

VEGAN CHIA KHEER (INDIAN PUDDING DESSERT)

Vegan Chia Kheer (Indian Pudding Dessert) image

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

Ingredients

2 cups coconut milk (in carton, not canned) or 2 cups almond milk
10 -15 saffron strands
6 tablespoons chia seeds
2 -4 tablespoons liquid sweetener, of your choice such as coconut nectar, agave, raw honey and maple syrup
1 pinch ground cardamom
3 tablespoons raw almonds, soaked for 8-12 hours
2 tablespoons pistachios
1 tablespoon raisins (optional) or 1 tablespoon currants (optional)
1 tablespoon coconut flakes

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

RICH VEGAN KHEER (INDIAN RICE PUDDING)

Rich Vegan Kheer (Indian Rice Pudding) image

An Indian friend of mine gave me a recipe for kheer and I've adapted it to make it vegan. The original recipe calls for whole milk and heavy cream. I've made this several times for vegan bake sales and gotten wonderful compliments about it. I hope others enjoy the adaptation!

Provided by LORIKAE

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ cups water
1 cup basmati rice
1 cup rice milk
¾ cup coconut milk
½ cup soy creamer
¼ cup white sugar
¼ teaspoon ground cardamom
⅓ cup raisins
⅓ cup sliced pistachios, toasted

Steps:

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Pour rice milk over the rice. Bring to a boil. Reduce heat to low and simmer until mixture thickens slightly, about 5 minutes.
Increase heat to medium and add coconut milk, soy creamer, sugar, and cardamom. Bring back to a boil. Reduce heat to low once again and simmer until thickened, 5 to 10 minutes.
Remove from heat and stir in raisins and pistachios. Adjust flavoring and sugar to desired strength and serve hot or cold.

Nutrition Facts : Calories 308.8 calories, Carbohydrate 48.8 g, Fat 11.3 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 5.9 g, Sodium 56.6 mg, Sugar 15 g