Chia pudding is a house favorite and there is no denial on that, is often seen on repeat on the weekly menu. A quick and easy breakfast option, healthy and hearty. Well chia pudding mixed with flavors of an Indian dessert, all I can say is to me it is no less than a burst of flavors. This creamy dreamy pudding as a breakfast or dessert, works well in both the cases and is worth every bite. The flavor of rose in here adds all the magic for taste buds and perfectly satisfies those sweet cravings.
Rose Chia Pudding
This version of chia pudding is inspired from an Indian dessert called Falooda so this chia pudding also becomes a healthy dessert which not just tastes delicious but is also super easy to make. A few handful of ingredients combined together, refrigerated overnight and ready to relish the next morning. Well if you do not have enough time in hand, let any chia pudding refrigerate for at least 3-4 hours so that the seeds nicely swell up and the flavors marry each other.
Layered some greek yogurt on the top and finished with a drizzle of rose syrup and petals, cashews and almonds, tastes heavenly and worth a try for sure. Let me know if you happen to try this.
Rose Chia Pudding
- 3 tbsp chia seeds
- 1/2 cup almond milk or of choice
- Seeds of 2 cardamom pods, crushed
- 1/2 tbsp rose syrup, 2-3 edible dry rose petals
- To finish - 1 tbsp greek yogurt lightly sweetened with honey, , almonds, cashews and rose petals,
- In a jar combine chia seeds, almond milk or milk of choice, freshly crushed cardamom seeds or a pinch of cardamom powder, rose syrup, and mix well until smooth ensuring no lumps. Let the pudding mix sit in the refrigerator overnight or at least 3-4 hours.
- When ready to eat, add a little more milk if desired to manage the consistency as per choice, stir well and relish. Optional to top up the pudding with 1 tbsp greek yogurt lightly sweetened with honey, sliced almonds, cashews, rose petals and a drizzle of rose syrup.