Chia Kulfi Pudding

  • Post by Sizzling Bite
  • Feb 17, 2020

Chia Kulfi pudding is a protein and fiber-packed super-food for either breakfast or dessert. Indeed, it is a great dish to introduce to your kids to have chia seeds. At our home, we love kulfi flavor, so I tried this very simple Chia kulfi pudding, and it was a hit.

A single serving will keep you full for hours plus you can do all the prep work the previous night, and in the morning, top it with pistachios, Cardamom, and saffron, and breakfast is ready. Yes, thats how easy to prepare, so what are you waiting for make it and indulge.

Chia seeds benefits

Chia seeds are nutritionally rich. With omega-3 fatty acids, plant-based calcium, and protein and fiber-rich chia seeds are a nutritions delight. Studies are showing the positive impact of Omega-3 fatty acids on our cardiovascular health, and they are playing an essential role in controlling inflammation. High fiber supports the gastrointestinal tract. While plant protein is an excellent compliment for increasing protein ratios in our daily diet.

How to get Kulfi flavor for chia seeds

Milk, sugar, Cardamom and saffron gives kulfi flavor

Choice of milk

You can use low fat/ whole milk. Whole milk tastes better.

For Vegans and lactose intolerance :

Coconut milk, rice milk or any seed milks like Hemp seed milk or any nut milks like cashew and almond.

Note that depending upon the milk used, the taste varies a bit.

Sweetener of your choice

Organic turbinado/ raw sugar is my choice of sugar in place of regular sugar.

You can try maple syrup, but the taste may vary.

How to Infuse milk with saffron:

In ½ cup of milk, add 5-6 strands of crushed saffron, mix well and leave it for 5 minutes. You will see milk turning yellow. Now use that milk.

Saffron infused chia pudding

Chia kulfi pudding

How to make Chia Kulfi pudding

Take milk in a bowl, or mason jars, then add chia seeds and sweetener of your choice to the bowl/jar and mix it and cover it and place it in the fridge for at least 4 hrs, overnight soaking is best.

Chia seeds soaks up all the liquids and resembles like the texture of the pudding. This is the basic chia seed pudding.

For this basic pudding, add saffron-infused milk, crushed cardamom, sugar and pistachios. Mix well, and your chia kulfi pudding is ready to be served.

Saffron infused chia pudding
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<h2 class="wprm-recipe-name">
  Chia kulfi pudding

<div class="wprm-recipe-summary">
    Chia Kulfi pudding is a protein and fiber-packed super-food for either breakfast or dessert. Indeed, it is a great dish to introduce to your kids to have chia seeds. <br /><br />
  • Course: Breakfast, Dessert
  • Cusine: global
  • Preperation Time: 5 minutes
  • Servings: 2



  <div class="wprm-recipe-ingredient-group">
    <ul class="wprm-recipe-ingredients">
      <li class="wprm-recipe-ingredient">
        <span class="wprm-recipe-ingredient-name">Milk: 1 cup + ½ cup
  • Cardamom: 1/2tsp
  • Sugar: 3tbsps
  • Pistachios: 2 tsp
  • Saffron: few strands
  • Chia seeds : 14 cup


  • In a bowl/mason jar, stir chia seeds and 1 cup milk. Once the mixture is combined, let it sit for 5 minutes and give a quick stir so that the chia seeds wont clump. Cover and place it in the refrigerator overnight to use next day morning or 1-2 hours outside if you are using the same day.

  • In ½ cup of milk add crushed saffron strands and mix well. In 4-5 minutes the milk turns light yellow in color. Keep it aside.

  • When the chia seeds soaked up the milk add the saffron infused milk, cardamom powder, sugar and pistachios. Give a quick stir and your chia kulfi is ready to enjoy.

Recipe Notes


    The chia pudding should be nice and thick but not liquidy. If it’s not thick enough, just add more chia seeds (about 1 Tablespoon), stir and refrigerate for another 1 hour or so. If its too thick just add more milk and stir.

    Chia Seed Pudding can be stored for up to 5-7 days in an airtight container in the refrigerator.

    Adjust sugar to your liking.

Check out our Banana-walnut and Mango Chia seed pudding

chia with mango

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