How about something exotic yet healthy, say hello to Thandai Chia Pudding — a fusion treat that brings together the cooling richness of traditional Indian thandai and the creamy pudding. This recipe is perfect for warm weather or festive occasions like Holi, this dish is refreshing, satisfying, and surprisingly easy to make.
What is Thandai?
Thandai is a popular North Indian spiced milk beverage traditionally enjoyed during festivals like Holi and Maha Shivratri. the thandai is made with a blend of almonds, fennel seeds, rose petals, poppy seeds, black pepper, cardamom, and saffron, it’s known for its cooling properties and aromatic flavor. For homemade Thandai Powder click here.
Why I love Thandai Chia Pudding?
- Chia seeds are rich in omega-3s, fiber, protein and antioxidants
- low in calories, gluten free & vegan
- customizable as per your taste and liking
- high fiber content promotes gut health
- keeps you full for longer
- can be made ahead to save time
Making a basic chia pudding couldn’t be easier — just mix chia seeds with your favorite liquid, stir well, and let it rest. By morning, the seeds soak up the liquid and turn into a thick, creamy pudding. One of the best parts? You’ll have a delicious, ready-to-eat breakfast waiting for you.
Tips & Variation:
- Make it vegan by using almond milk or coconut milk
- Milk Powder can be substituted with greek yogurt
- Can add your choice of nuts or fruits you like in the basic version
Equipment & Ingredients Used
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Thandaai Chia Pudding | A Delicious Indian Twist on Chia Pudding
Equipment
- Mixing Bowl
- blender
- Storage Container
Ingredients
- 3 tbsp chia seeds
- 1 cup milk dairy or plant-based like almond, & oat
- 1-2 tsp Homemade thandai mix adjust to taste
- 2 tsp jaggery powder adjust to taste
- 2 tbsp makhana
- 1 tbsp milk powder
- Chopped nut for garnish
- Edible Dry Rose Petals for garnish
- few drops of rose water
Instructions
- Make the Thandai Mix, if you haven't done it already. I have used homemade, you can use store bought one also
- In a blender, combine milk, thandai mix, jaggery powder, milk powder, makhana, rose water and blend it altogether.
- Now in a bowl, add your chia seeds and pour in your milk mixture. Mix everything. Let it sit for 15-20 mins and remix.
- Cover and refrigerate for at least 2–3 hours, or overnight for best results.
- Once set, give it a good stir. Top it with chopped nuts and rose petals. Serve it cold.
- You can serve it in individual cups or in a bowl for everyone can scoop it.