Vegan Chia Kheer (Indian Pudding Dessert)

• 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

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

coconut milk, saffron, chia seeds, ground cardamom, almonds, pistachios, raisins, coconut flakes

Taken from www.food.com/recipe/vegan-chia-kheer-indian-pudding-dessert-499095 (may not work)