Being at home with my parents always has a strong influence on how I eat, what I make, and what I crave. As you probably know, I grew up in a very Indian household in America and one way we “practiced” our culture was through our food. As I started cooking more and became confident in the kitchen, I would incorporate different techniques and ingredient variations we used everyday in Indian cuisine and apply it to my American favorites.
A Persian Love Cake, though labelled as Persian, has an Asiatic flavor profile that combined the ingredients so often traded on the Silk Roads. Indian sweets are known to have this subtle floral essence. Have you ever had a Persian Love Cake? It’s divine! You’ll love the flavors in this chia pudding recipe as it’s exotic, light, and refreshing. Hope you enjoy my Persian Love Cake chia pudding recipe! It’s one of my favorites!
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Chia Pudding Recipe Tips & Advice
- You can freeze chia pudding for weeks. I like to place a bit in these single serving containers with some fruit on top. If I want to enjoy a chia pudding for breakfast or dessert then I just take it out of the freezer 15 minutes before or the day before.
- Add cocoa powder to the milk to make a chocolate chia pudding recipe! It’s one of my favorite hacks for when I’m craving chocolate.
- To make your chia pudding clump-free, stir the chia seeds in your milk of choice with a fork and let it sit for 30 minutes and stir again.
- Chia pudding can be a bit bland, so add ingredients with a bit of a heavy hand. I also like to add a pinch of fine grain Himalayan salt because it has a rich mineral content and the salt enhances flavors!
What You’ll Need
- Cortas Rosewater is honestly the best rosewater you can get for the price. It’s made out of organic rose petals and the only other ingredient is water, which means it won’t add a sickly rose flavor to your chia pudding.
- Ground cardamom may seem like a speciality item to you, but it’s one of the best spices to keep on hand. It has so many anti-inflammatory healing properties and adds a citrusy, minty, and spicy flavor. It’s the umami for desserts!
- Dried rose petals are not absolutely necessary, but is a wonderful touch if you’re looking to serve this quick chia pudding as a dessert or just want to feel plain fancy! I bought a local brand, but love this one.
- Pairing knife is great for when you’re chopping fruit. I keep two knives in my kitchen and a pairing knife is one that gives you precision without damaging your fruit too much when you’re chopping.
- 8 tbs chia seeds
- 2 cups almond milk
- 4 tsp honey
- 4 tsp rosewater
- 1/2 tsp ground cardamom
- pinch of Himalayan salt
- strawberries, chopped
- pistachios, chopped
- rose petals to garnish
In a tall jar, combine the chia seeds, almond milk, honey, rosewater, cardamom, and pinch of Himalayan salt. Stir the ingredients with a spoon and set aside for 30 minutes. Then stir the chia pudding mixture again and remove any clumps with a fork.
Meanwhile, chop your strawberries in even small squares with a pairing knife. If you want a stronger roasewater flavor then add a splash of rosewater to the strawberries. Toast your nuts on a pan over medium-heat. This will release a lot of the oils and give you an aromatic nutty flavor. Chop or slice. Mine were pre-sliced.
Divide the chia pudding mixture between 4-single serving glasses or bowls and top with strawberries, pistachios, and rose petals.
Refrigerate covered if you’re serving later.