Close up view of Chia Mahalabia with Pistachios
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Chia Mahalabia with Pistachios

Chia Mahalabia with Pistachios - an inspired version of a popular dessert, packs a nutritional punch with omega-3 fats, fiber, protein and more!!
Course Dessert
Cuisine Middle Eastern
Keyword Chia Pudding, Chia Rice Pudding, Mahalabia
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 (Serving Size: 1/2 cup)
Calories 181kcal
Author Roxana Begum

Ingredients

  • cups milk full fat
  • 2 tablespoons walnuts (optional)
  • 1/4 cup chia seeds
  • 5 tablespoons rice flour (brown)
  • 3 tablespoons honey
  • teaspoons rose water
  • teaspoons orange blossom water
  • 1 to 2 tablespoons pistachios chopped
  • 1/2 tablespoon coconut flakes
  • 1 pinch cardamom optional

Instructions

  • Blend milk and walnuts at high speed to form a creamy milk (optional).
  • Mix 1 cup of milk, chia seeds, one tablespoon honey and 1 teaspoon rose water and let it soak overnight in the refrigerator.
    It helps to stir it a few times in the first five minutes when the seeds start to absorb the milk.
    Chia milk pudding used for making Chia Mahalabia with Pistachios
  • Heat one cup of milk in a sauce pan at medium high heat. Mix 1/2 cup of milk with the rice flour. Stir 2 tablespoons of honey into the hot milk.
    When the milk comes to a boil, take it away from the heat source and mix in the rice flour milk paste.
    Rice flour and milk used for making Chia Mahalabia with Pistachios
  • Place the saucepan back on the stove and slowly stir and cook it until a thick custard stage. Mix the orange blossom water and remaining rose water.
    Brown rice pudding preparation for making Chia Mahalabia with Pistachios
  • Line a lid with a paper towel and place it over the saucepan and let it chill very well. The paper towel will help absorb moisture.
  • Mix the chilled chia pudding with the brown rice pudding and spoon it into serving bowls.
    Mixing rice pudding and chia pudding together for making Chia Mahalabia with Pistachios
  • If using cardamom, mix it with nuts. Decorate the pudding with nuts and coconut flakes.
  • Serve this Chia Mahalabia with Pistachios immediately. Enjoy!

Notes

I used Bob's Red Mill brown rice flour.
 
 
NUTRITION FACTS
Servings: 6                  
Serving Size: 1/2 cup
 
Calories 181, Total Fat 7 g (Saturated Fat 2 g, Polyunsaturated Fat 4 g, Monounsaturated Fat 1 g), Cholesterol 10 mg, Sodium 46 mg, Potassium 209 mg, Phosphorus 201 mg, Total Carbohydrate 24 g, Dietary Fiber 4 g, Sugars 14 g, Protein 6 g
 

Nutrition

Calories: 181kcal