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!!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6 (Serving Size: 1/2 cup)
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.
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.
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.
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.
If using cardamom, mix it with nuts. Decorate the pudding with nuts and coconut flakes.
Serve this Chia Mahalabia with Pistachios immediately. Enjoy!
I used Bob's Red Mill brown rice flour.
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