Saffron chia seed pudding from Amrikan: 125 Recipes from the Indian American Diaspora (page 27) by Khushbu Shah

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Notes about this recipe

  • SpatulaCity on February 21, 2025

    Made this a second time with a mixed nut milk and found that the coconut milk is key! Without the richness and fat from the coconut, the cardamom was too potent and almost tasted medicinal. Stick with coconut milk for the most delicious chia pudding!

  • SpatulaCity on February 17, 2025

    Delicious! Love the subtle cardamom and saffron flavors. Needed to add a touch more maple syrup. When held overnight the texture turns from slippery seed to silly putty haha! Still tasty, just thick!

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