Chia is the new buzz word in the health food world. You can add them to pretty much anything, whipping us a quick smoothie? top it with some chia for a nice crunch. I bought these seeds a while back to mix in my cereal, but it’s just been lying there. So I decided to make a quick chia seed pudding – quick here is an understatement, this pudding can be whipped up in a jiffy.
A lot of people here is India mistake chia for sabja seeds, used in faloodas, but the benefits derived from both these variants are completely different.
- 1/2 cup chia seeds
- 1 cup milk
- 1/2 cup coconut milk (given that I’m from Kerala, there is never a dearth of coconut or coconut milk in our house, it pretty much goes into every dish we make 🙂 I’m definitely not complaining.
- 3 tbsp milkmaid (honey would be a healthier substitute)
- Choice of fruit (for me the obvious choice this summer is the king of fruits- cut into small pieces)
- Mix the chia with cold milk and refrigerate for atleast 2 hours(I leave it overnight, the chia is nice and soaked then). The chia seeds soak in all the milk and become double their size,they have a nice crunchy texture.
- Coconut milk + milkmaid + soaked chia in milk goes into a jar- give it a quick mix.
- Top with your favorite fruit
- Tada, one of the healthiest desserts – ready to eat- Extremely delicious, power house of antioxidants, a light and easy dessert to eat with dinner.
My mother has always been my inspiration to enter the kitchen from a young age. She makes her signature sabudana(tapioca pearls) pudding quite often, which is pretty much similar .What I love about both these puddings is the texture. The Sabudana has a nice soft texture, but if you like to add a little crunch, then you should definitely give this a shot.
So go ahead and beat the heat with this chia delight 😉