Total Time
10mins
Prep 10 mins
Cook 0 mins

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.

Ingredients Nutrition

Directions

  1. Heat 2 Tbsp of coconut milk and soak saffron strands. Leave it for a while.
  2. In a bowl, add the remaining milk, chia seeds, liquid sweetener, cardamom, and the saffron and milk mixture.
  3. Stir well and refrigerate overnight or for at least 4-6 hours.
  4. Take the pudding out from the refrigerator and stir well to get rid of the lumps. Transfer to individual dishes.
  5. Chop nuts and place them on top of the pudding along with raisins or currants. Sprinkle coconut flakes.
  6. Infuse love and serve!