1/1 Photo of Vegan Chia Kheer (Indian Pudding Dessert)
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.
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Units: US | Metric
- 473.18 ml coconut milk (in carton, not canned) or 473.18 ml almond milk
- 10-15 saffron strands
- 88.74 ml chia seeds
- 29.58-59.16 ml liquid sweetener, of your choice such as coconut nectar, agave, raw honey and maple syrup
- 0.25 ml ground cardamom
- 44.37 ml raw almonds, soaked for 8-12 hours
- 29.58 ml pistachios
- 14.79 ml raisins (optional) or 14.79 ml currants (optional)
- 14.79 ml coconut flakes
- 1Heat 2 Tbsp of coconut milk and soak saffron strands. Leave it for a while.
- 2In a bowl, add the remaining milk, chia seeds, liquid sweetener, cardamom, and the saffron and milk mixture.
- 3Stir well and refrigerate overnight or for at least 4-6 hours.
- 4Take the pudding out from the refrigerator and stir well to get rid of the lumps. Transfer to individual dishes.
- 5Chop nuts and place them on top of the pudding along with raisins or currants. Sprinkle coconut flakes.
- 6Infuse love and serve!
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Nutritional Facts for Vegan Chia Kheer (Indian Pudding Dessert)
Serving Size: 1 (132 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 611.8
- Calories from Fat 265
- Total Fat 29.4 g
- Saturated Fat 23.7 g
- Cholesterol 0.0 mg
- Sodium 78.1 mg
- Total Carbohydrate 86.4 g
- Dietary Fiber 1.5 g
- Sugars 81.4 g
- Protein 3.9 g
The following items or measurements are not included: