Vegan Chia Kheer Indian Pudding Dessert Recipes

VEGAN CHIA KHEER (INDIAN PUDDING DESSERT)

Vegan Chia Kheer (Indian Pudding Dessert) image

Kheer is my favorite Indian dessert, but it's not a good choice for those of us who are lactose intolerant or vegan, so I created a vegan version of Kheer. It requires no cooking! If you are watching blood sugar levels, please omit raisins and use a low-GI sweetener such as coconut nectar or stevia to sweeten the pudding. Please visit my blog, www.innerharmonynutrition.com for more healthy gluten-free recipes.

Provided by InnerHarmonyNutriti

Categories Dessert

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 cups coconut milk (in carton, not canned) or 2 cups almond milk
10 -15 saffron strands
6 tablespoons chia seeds
2 -4 tablespoons liquid sweetener, of your choice such as coconut nectar, agave, raw honey and maple syrup
1 pinch ground cardamom
3 tablespoons raw almonds, soaked for 8-12 hours
2 tablespoons pistachios
1 tablespoon raisins (optional) or 1 tablespoon currants (optional)
1 tablespoon coconut flakes

Steps:

Heat 2 Tbsp of coconut milk and soak saffron strands. Leave it for a while.
In a bowl, add the remaining milk, chia seeds, liquid sweetener, cardamom, and the saffron and milk mixture.
Stir well and refrigerate overnight or for at least 4-6 hours.
Take the pudding out from the refrigerator and stir well to get rid of the lumps. Transfer to individual dishes.
Chop nuts and place them on top of the pudding along with raisins or currants. Sprinkle coconut flakes.
Infuse love and serve!

Nutrition Facts : Calories 611.9, Fat 29.5, SaturatedFat 23.7, Sodium 78.2, Carbohydrate 86.4, Fiber 1.5, Sugar 81.5, Protein 4

KHEER (INDIAN RICE PUDDING)

Kheer (Indian Rice Pudding) image

I got this recipe off of an Indian dessert recipe page, and adapted it to make it vegan. It is perfect, I am a big lover of kheer and this is the perfect recipe. Enjoy!

Provided by Jazmina

Categories Dessert

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup basmati rice
2 cups water
2 quarts almond milk
5 green cardamom pods, whole
1 1/4 cups sugar or 1/2 cup honey
1/4 cup blanched slivered almond
1/2 teaspoon ground cardamom
1/4 teaspoon ground nutmeg
2 tablespoons rose water
1 pinch salt

Steps:

Wash the rice and boil in the water over medium heat for 5 to 6 minutes, until the rice is one quarter done. Drain in a colander.
In a saucepan, bring the almond milk and cardamom pods to a boil over medium heat. Add the rice and cook for 30 to 40 minutes, until the rice is soft and the milk is very thick. Stir occasionally at first and then constantly when the milk begins to thicken, to prevent the ingredients from sticking to the bottom of the pan.
Add the sugar or honey (if you are not making a fully vegan version), almonds, ground cardamom, and nutmeg and cook for another 5 minutes, stirring constantly.
Remove from the heat and set aside. Sprinkle with the rose water and mix, you may add more rose water if you desire.
Serve warm or chilled in dessert bowls.

Nutrition Facts : Calories 382.4, Fat 5.5, SaturatedFat 0.5, Sodium 46.4, Carbohydrate 82.3, Fiber 1.8, Sugar 63, Protein 3.8

RICH VEGAN KHEER (INDIAN RICE PUDDING)

Rich Vegan Kheer (Indian Rice Pudding) image

An Indian friend of mine gave me a recipe for kheer and I've adapted it to make it vegan. The original recipe calls for whole milk and heavy cream. I've made this several times for vegan bake sales and gotten wonderful compliments about it. I hope others enjoy the adaptation!

Provided by LORIKAE

Categories World Cuisine Recipes Asian Indian

Time 45m

Yield 6

Number Of Ingredients 9

Ingredients

1 ½ cups water
1 cup basmati rice
1 cup rice milk
¾ cup coconut milk
½ cup soy creamer
¼ cup white sugar
¼ teaspoon ground cardamom
⅓ cup raisins
⅓ cup sliced pistachios, toasted

Steps:

Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
Pour rice milk over the rice. Bring to a boil. Reduce heat to low and simmer until mixture thickens slightly, about 5 minutes.
Increase heat to medium and add coconut milk, soy creamer, sugar, and cardamom. Bring back to a boil. Reduce heat to low once again and simmer until thickened, 5 to 10 minutes.
Remove from heat and stir in raisins and pistachios. Adjust flavoring and sugar to desired strength and serve hot or cold.

Nutrition Facts : Calories 308.8 calories, Carbohydrate 48.8 g, Fat 11.3 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 5.9 g, Sodium 56.6 mg, Sugar 15 g

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