Just up the road from me is an excellent South Indian restaurant, mainly specialising in vegetarian food, although they do serve some meat dishes too. I love it because they have a buffet – I go so often that I actually know the staff now. I think they used to think I was just plain greedy, but during the summer months when I’d go down in a vest top, they realised that I would just use their delicious food to feed my training! They always have a pudding, and my favourite is sabudana kheer – a sweet rice-pudding style dessert made from sago (like tapioca – kind of small slimy balls), milk and spices, mainly cardamom.
Several months ago I bought a packet of chia seeds, having repeatedly heard about them on paleo/training blogs, but thus far they’d just languished in the back of the cupboard. Today, however, I decided their time had come, and concluded that some kind of imitation of this delicious Indian sweet was to be their destiny. Having eaten my creation in approximately 30 seconds flat, I have deemed it good enough to share here.
Ingredients (for one portion):
- 100ml coconut milk
- 10g coconut butter
- 100ml water
- 5 cardamom pods
- 1 small cinnamon stick
- Quarter of a teaspoon of ginger powder
- 1 teaspoon of stevia (depending on the brand you have)
- 20g chia seeds
- 5 almonds
- Crush the cardamom pods, put all the ingredients into a small saucepan and slowly bring them to the boil.
- Simmer gently for five minutes.
- Strain the liquid into a bowl (it doesn’t matter if some of the cardamom seeds go in too) then stir in the chia seeds thoroughly.
- Let it sit for at least half an hour – more time will give you a thicker pudding.
- Chop the nuts and sprinkle them on top.