Rose Cardamom Chia Pudding
A delightfully delicate rose-scented chia pudding spiced with cardamom. This pudding makes for the perfect suhoor or post-iftar dessert during Ramadan!
Servings 4 servings
Ingredients
- ΒΌ cup chia seeds
- 1 cup unsweetened almond milk or non-dairy milk of choice
- 1 tbsp rose water
- t tsp vanilla extract
- 1 tsp ground cardamom
- 2 tbsp maple syrup or other sweetener of choice + extra to serve
- Fresh berries pistachios, coconut flakes and other toppings of choice
Instructions
- In a medium-sized bowl or container, combine all ingredients. Cover and put in the fridge to soak for at least 2 hours (but ideally overnight).
- Divide among serving bowls and garnish with toppings of choice and an additional drizzle of maple syrup.
Notes
This recipe makes two regular servings and four miniature servings, depending on how small your serving dishes are.
If rose and cardamom aren't your thing, leave them out and up the vanilla to 2 teaspoons for a more neutral tasting pudding.
If you soak this overnight, you may need to add a splash of liquid (almond milk or water) in the morning to "loosen" the pudding up - use your best judgement
If rose and cardamom aren't your thing, leave them out and up the vanilla to 2 teaspoons for a more neutral tasting pudding.
If you soak this overnight, you may need to add a splash of liquid (almond milk or water) in the morning to "loosen" the pudding up - use your best judgement