Rose Pistachio Chia Pudding

Name: Rose Pistachio Chia Pudding
Prep time: 10 min
Total time: 10 min
Ingredients: 1.5 cups almond milk [I used blue diamond almond breeze almondmilk coconutmilk]; 6 tablespoons chia seeds; 4-5 tablespoons honey or maple syrup; 5-6 cardamom pods; 2 tablespoons rose water; pink food color (optional); unsalted roasted pistachios (to garnish); rose petals (to garnish)

By Manali Singh

Aug 21, 2015, Updated Jan 02, 2018

Rose Pistachio Chia Pudding is healthy, delicious and great as breakfast or dessert!

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Rose Pistachio Chia Pudding

Moving to US opened my eyes to a lot of new things and the most important one in my opinion was food. I had limited knowledge of different cuisines and ingredients when I lived in India. One such thing which I discovered after moving here is Chia Seeds. I think it’s still not that common in India, my parents had no clue what it is when I told them about it during their visit this summer. But in US it is like the latest health food! For those who are still unaware about these wonder seeds, these are native to central and southern Mexico but have now become widely popular owing to their health benefits. They are packed with fiber, protein and loaded with antioxidants. They are used in baking, added to food, beverages or simply sprinkled on top of yogurt to make things more nutritional.

Chia seeds combine with water/liquids to form a gel like consistency and that’s why chia puddings are so popular these days! They are super quick to make and also healthy, so it’s a win-win situation. While people often eat them for breakfast, I thought they would be perfect for dessert as well. Healthy dessert anyone? And so I made this Rose Pistachio Chia Pudding!

Being an Indian, I have special affinity to all things “rose”. It’s one of the most commonly used flavor in Indian desserts along with cardamom and saffron. In fact a rose syrup drink is what we drank all the time during summers. All those who grew up in India in the 90s will have fond memories of this. Rose petals are also used in India to make gulkand which is basically rose petal preserve and that is also added in a lot of sweets and desserts. So basically yeah we love the amazing rose flavor. And it goes so well with pistachios and cardamom. You have to try it to see yourself.

Talking about this chia pudding, it is packed with a lot of good stuff. For starters Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened. Have you guys tried it? This milk is a great mix of almond and coconut milk and is perfect for vegans or for those with lactose intolerance. It is also soy free and contains just 45 calories per cup!

And you know how easy it is to make this rose pistachio chia pudding using Almond Breeze Vanilla Almond Coconut Milk? Super easy! All it takes is 10 minutes and there’s no cooking involved. And the best part? You can make it in advance! Whether you wish to eat it for breakfast or for dessert, you always have the option to make it well in advance. Chia seeds need some time to form the gel like consistency, like 4-6 hours so it’s better to refrigerate overnight, at least that’s what I prefer.

So next time want to have chia pudding, give this rose pistachio pudding a try. The flavors will definitely impress you, that much I can guarantee!

Method

Add Almond Breeze Almondmilk Coconutmilk Vanilla Unsweetened to a large bowl. You can add little pink food color here, this is totally optional. I added only for presentation purposes. Add honey to the milk and mix with a spoon till well combined. If you are a vegan, use maple syrup here.

Add crushed cardamom seeds and mix. Please remember to use crushed seeds from green cardamom pods only. The cardamom powder that we get in stores doesn’t give the same flavor.

Add rose water and mix till well combined.

Now add the chia seeds to the milk.

Mix till everything is well combined.

And that’s it! Pour the mixture into serving glasses/jars , close with a lid and refrigerate overnight or for a minimum of 4-5 hours.

When ready to eat, take the chia pudding out of the refrigerator , top with chopped roasted pistachios and serve immediately!

* To make this pudding vegan, use maple syrup in the recipe.

* If you want a thinner consistency pudding, reduce the amount of chia seeds.

* Rose water is easily available at all Indian and Middle Eastern grocery stores.

Disclosure: This post is sponsored by Almond Breeze Almondmilk. All opinions expressed are my own.