This chia pudding
takes a bit more time, but most of it will be passive, as you'll have to
wait overnight or for a few hours for the chia seeds to absorb the
milk. You can make this snack with any plant milk of your choosing, or
even water, but here we use cow's milk to make it a bit richer in
protein content. As you may know, chia seeds are quite high in fiber and
antioxidants, and they have even been found to reduce the level of
inflammation in the body and can benefit digestive health.
The interesting feature of chia seeds is that they expand and gain a
jelly-like coating when exposed to liquids, so they are great to make
desserts that are very reminiscent of pudding but healthier. You can
also add cocoa powder in the pudding, and top the dessert-snack with
fruits, granola, nuts, or any topping of your choosing. Here is how to
make chia pudding at home:
Ingredients
(yields 1 cup of chia pudding, less than 200 calories)
1 tbsp chia seeds ( sabja as it is called in Hindi, used in falloda)
⅓ cup milk
Honey or another sweetener to taste (optional)
Instructions
Combine all the ingredients together in a cup, stirring in the seeds
last to avoid any clumps. Cover, refrigerate overnight, or for at least
1-2 hours. The chia seeds should have expanded and the pudding should be
thick and jelly-like when ready. Add toppings of your choice and enjoy
cold.