Saffron cardamom… the delicious secret to many Indian desserts. This is the flavor combination that took chia pudding from being something I made only for my daughter to something I made knowing I was going to eat at least half of it. I was pretty surprised that Amaris even liked chia pudding in the first place, because she was really suspicious of different textures for a while (a testament to keep trying new foods with little ones)! Now it is a favorite breakfast/snack.
This is a one jar meal; simply add in your milk, maple syrup (or raw sweetener alternative), cardamom and saffron. *Note: In case you’re innocently going out to buy saffron for the first time, I should warn you it’s expensive, BUT, worry not, you don’t have to be fancy to use saffron. You only need a few small strings at a time, so you can buy the smallest size and it should last. You can also leave it out if you’re not convinced.
Next, add in the chia seeds, cover and shake. Then overnight in the fridge and these babies gel up and get nice and thick. The saffron will also dissolve and lend a dreamy richness to the pudding. I hope you and your little one enjoy this decadent treat as much as we do!
- 1¾ cups non dairy milk (use a raw milk such as almond or hemp to keep raw)
- a few strings of saffron
- ¼ tsp freshly ground cardamom
- 1-3 tbsp maple syrup (substitute to keep raw)
- pinch of salt (optional)
- ¼ cup chia seeds
- Place milk, saffron, cardamom, 1 tbsp maple syrup and salt (optional) in a 2-3 cup capacity jar
- Add in chia seeds and immediately close jar shake vigorously.
Alternatively you can make this in a large bowl and whisk it really well.
- Open and taste. Adjust sweetness.
- Let sit 10 minutes, and cover and shake once more (not necessary but helps the seeds keep from forming clumps)
- Keep in the fridge for at least 30 minutes, up to overnight.
- Mix to distribute the dissolving saffron* and serve as is or with fresh fruit layered in the pudding.