Paan Chia Pudding
Creamy overnight chia pudding with fresh betel leaf, gulkand, and cardamom. Make-ahead meetha paan breakfast jar; no cooking required.
Equipment
- Blender
- Whisk
- Fine-mesh sieve optional
- Glass jars or airtight container
Ingredients
For the paan chia base
- 6 tablespoons chia seeds about 60 g
- 2 cups whole milk or full-fat canned coconut milk for dairy-free
- 3 large betel (meetha paan) leaves or 2 medium leaves for milder flavor
- 2 tablespoons gulkand rose petal jam; plus more for topping
- 1 teaspoon fennel seeds lightly crushed; or 1 tablespoon sugar-coated saunf
- 1/4 teaspoon green cardamom powder
- 1-2 tablespoons honey, maple syrup, or fine sugar plus more to taste
- 1/2 teaspoon rose water optional
- pinch fine salt optional
For serving
- 2 tablespoons chopped pistachios
- extra gulkand for topping
- sugar-coated saunf or crushed fennel for topping
- dried rose petals optional
Instructions
Blend the paan base
- Wash betel leaves and tear into pieces, discarding thick central stems.
- Add leaves, milk, gulkand, crushed saunf, cardamom, sweetener, optional rose water, and salt to a blender. Blend on high until completely smooth with no green flecks.
- Pour through a fine sieve if your blender leaves bits. Smooth base gives smooth pudding.
Stir in chia and chill
- Whisk chia seeds into the base thoroughly. Let sit 5 minutes, then whisk again so seeds do not clump at the bottom.
- Cover and refrigerate at least 4 hours, ideally overnight, until thick and spoonable.
Serve
- Spoon into jars. Top with extra gulkand, crushed saunf, chopped pistachios, or rose petals if you like. Stir in a splash of milk if the set is thicker than you prefer.
Notes
Ratio check: about 3 tablespoons chia per 1 cup liquid gives a soft, spoonable set; add another teaspoon if it stays runny after chilling.
Leaf count: three to four large meetha paan leaves give clear flavor; six leaves can taste grassy or bitter.
Vegan swap: use full-fat canned coconut milk or creamy oat milk; confirm sweetener fits your vegan standards.
Keeps in a clean airtight jar in the refrigerator up to 4 days; add crunchy toppings when you serve.
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