Cardamom Chia Pudding

• 3 tbsp PlaceHolder chia seeds
• 1 cup milk (dairy or plant milk)
• 2 tbsp jaggery powder or honey
• ¼ tsp cardamom powder
• 4–5 saffron strands (optional)
• 2 tbsp chopped pistachios and almonds
• ¼ cup chopped mango or seasonal fruit, to top

Preparation

Warm the milk gently — just enough to bloom the saffron. Off the heat, whisk in the jaggery, cardamom and saffron until dissolved. Let it cool for five minutes.

Steps

1. Stir the chia seeds into the warm spiced milk until evenly dispersed.
2. Wait five minutes, then stir again to break up any clumps.
3. Divide between two small bowls or jars.
4. Cover and refrigerate for at least 4 hours, or overnight.
5. Top with chopped nuts and fresh fruit just before serving.

• Whisk twice in the first 15 minutes — it prevents chia clumps at the bottom.
• For a richer version, replace ¼ cup milk with thick coconut cream.
• Sweeten to taste after chilling — cold desserts read as less sweet.