Kulfi flavored Chia pudding

This Kulfi flavored chia pudding is a guilt-free modern healthier twist on traditional kulfi. kulfi is an Indian frozen dessert which combines the rich, creamy flavors of whole milk, along with cardamom, saffron and nuts. This dessert is a perfect blend of indulgence and nutrition in one bowl.

I used 2 % milk in my pudding which is just as delicious and satisfying as one made with whole milk. To enhance its richness and to add some thickness to the pudding, I added cashew nut paste. The result is amazing! Soaked pistachios, almonds and cashews adds more richness to this dessert.

This creamy and healthy chia pudding has a beautiful flavor of traditional Indian kulfi and a satisfying crunch from the nuts and chia base.

Ingredients

2% Milk/ Whole-fat milk 4 cups
cashew nut paste 1/4 cup
Jaggery/Sugar 1/4 cup
Cardamom powder 1 tsp
Saffron a pinch
Pistachios 1 tbsp
Almonds 1 tbsp
Cashews 1 tbsp
Chia seeds 1/2 cup

Procedure

In a heavy bottom pan, start boiling milk on medium flame for 5 minutes.
Lower the heat and simmer, stirring continuously until the milk starts boiling.
Simmer for 10-15 more minutes, stirring continuously and making sure the bottom doesn’t burn.
Add sugar and thickener of your choice. I added cashew nut paste as a thickener. Soak about 10-15 cashews in water add blend them until smooth adding little water. You can also add heavy cream/ malai/ condensed or evaporated milk according to your preference.
Now add the soaked and chopped pistachios, almonds and cashews and simmer for 5 more minutes. Now is the good time to check the sweetness. Add more sweetener according to your taste.
Now add powdered cardamom powder and saffron strands.
(Soak the saffron strands in warm milk before adding ) This step is optional since the milk is already hot.
Let this mixture cool down to room temperature and mix in the chia seeds. Stir thoroughly to prevent clumping.
Let the mixture sit for 10 minutes and stir again.
Transfer it into a covered container and refrigerate for 4 hours or over night.
Serve with some chopped pistachios and saffron strands.

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