Grown for its root, turmeric has an ancient history of uses in cooking, especially its most active compound curcumin has many scientifically proven health benefits. It is easily available in stores. This dish is inspired by my mother, in my childhood days, she often made me drink Turmeric Milk to boost immunity. She used to prepare turmeric milk by heating milk with a pinch of turmeric, cardamom, clove, saffron, and honey. I have used the same recipe to make a Chia Pudding and am happy to share it with you all.
3 tbsp. Chia Seeds
1 and a 1/2 cup of Milk (full fat, low, or skimmed)
1 Cardamom Pod
4-5 strings of Saffron (optional)
2 tbsp. Honey (you can use sugar too)
Toppings (any of your choice and whatever you have available at home, I have used Apricot, Dried Cranberries, Sunflower seeds, Almonds, and Walnuts)
Calories – 180c
Serving- 1 bowl
Prep time – 5 mins
Cooking time – 20 minutes (for the chia seeds to get fluffy and soaked well in milk)
- Heat milk on low simmer. Add 1 tbsp. Turmeric, I like the strong taste of it, however you can add just 1/2 tbsp.
Add a Cardamom pod, Clove, Saffron and Honey. Stir all well and let it simmer for about 3-4 minutes, until you get a lovely aroma and all the flavors are well induced in the milk.
- Add Chia seeds, stir well. Let the mixture cool down and the chia seeds are set and fluffy. It is best served when cold. Garnish with your favorite toppings.
You can always adjust the sweetness by adding more honey, according to your preference.
It is a great breakfast item, snack, or dessert. Especially, when you have kids around and for yourself too. Please let me know if you like this recipe in the comments section. I will be happy to receive and share ideas with you via contact me on the homepage 🙂