Rasmalai Chia Pudding
A creamy no-cook rasmalai chia pudding with saffron-bloomed milk, cardamom, rose water, and pistachios. Stir, chill overnight, and wake up to a spoonable mithai-flavored breakfast or light dessert.
Equipment
- Mixing bowl
- Whisk
- Measuring cups and spoons
- Mason jars or small bowls
Ingredients
For the rasmalai rabdi base
- 2 cups whole milk dairy; or thick unsweetened oat or cashew milk
- 2 tablespoons warm milk same type as above; for blooming saffron
- 12-15 saffron strands kesar
- 6 tablespoons chia seeds black or white
- 1/4 teaspoon green cardamom powder or seeds from 4 pods, crushed
- 1/2 teaspoon rose water optional; start light
- 2-3 tablespoons honey or maple syrup or fine sugar, to taste
- 1-2 tablespoons sweetened condensed milk optional, for mithai sweetness
- pinch fine salt optional
For garnish
- 2 tablespoons pistachios chopped or slivered, toasted if you like
- 1 tablespoon almonds slivered badam
Instructions
Bloom and mix
- Warm 2 tablespoons milk gently until just steamy, not boiling. Crumble in saffron strands and steep 10 to 15 minutes until gold and fragrant.
- Whisk the remaining cold milk with sweetener, condensed milk (if using), cardamom, rose water, and salt until smooth. Whisk in the bloomed saffron milk, scraping in every strand.
- Add chia seeds and whisk hard 30 to 45 seconds. Let sit 5 minutes, then whisk again to prevent clumping.
- Fold in about half of the pistachios and almonds. Reserve the rest for topping.
Chill and serve
- Cover and refrigerate at least 4 hours, ideally overnight, until thick and spoonable.
- Spoon into jars if needed. Top with reserved pistachios and almonds, an extra saffron strand, and a drop of rose water 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; condensed milk adds liquid, so do not skip the second whisk.
Rose water is potent: start with half a teaspoon and add more only if needed.
Stored airtight in the fridge, keeps up to 4 days; add fresh nut topping when you serve for crunch.
Vegan swap: use thick oat or cashew milk, maple instead of honey, and skip dairy condensed milk.
Plant milks may need the higher end of the chia ratio and a touch more sweetener to match dairy rabdi flavor.
Tried this recipe?Let us know how it was!