Chia rose pudding. And you know how easy it is to make this rose pistachio chia pudding using Almond Breeze Vanilla Almond. Custard is a quick summer dessert which you can make in no time. It can be easily customized with fruits, nuts, chocolate, tutti- fruity.
You can have Chia rose pudding using 8 ingredients and 3 steps. Here is how you cook it.
Ingredients of Chia rose pudding
- It’s 2 Cups of soaked chia seeds.
- It’s 6 tbsp of rose syrup.
- Prepare 6 tbsp of mulberry crush.
- It’s 1/2 cup of fresh cream(refrigerated).
- Prepare 2 tbsp of sugar powder.
- It’s For of garnishing–.
- Prepare 3 of dried red cherries.
- Prepare Few of mint leaves.
Directions: In a large bowl, add nut milk, chia seed, vanilla. Raspberry Cardamom Rose Chia Pudding Parfait. Heat china grass mix till it is melted. Now add in the china grass mix and stir to mix. strain them. so you can catch any china grass strands. now add in little rose essence.
Chia rose pudding instructions
Take soaked chai seeds in a deep mixing bowl. Mix sugar powder n cream, add chia seeds to cream, mix. Now pour the rose syrup in a glass, add half chia seeds cream mixture to glass, pour mulberry crush, now pour again chia cream mixture & garnish with cherry & mint leaves.
Mix sugar powder in fresh cream, add chia seeds to cream, mix..
Now pour 2 tbsp rose syrup in glass, add half glass chia seeds cream mixture to glass, pour mulberry crush,now pour again chia cream mixture & garnish with cherry & mint leaves. Assemble remaining glasses & serve..
Creamy cardamom and rose chia pudding Anisa Sabet. · Arabic style milk pudding infused with a touch of rose and orange blossom waters, adorned with rose syrup topping and garnished with. Vanilla Agar Agar Pudding Recipe - Milk China Grass Pudding Recipe Delicious rose flavoured mousse which is not only delicious to eat but is super easy to make as well. I love it and love coming up My favorite recipe is made with milk, rose syrup, pistachios, almonds, cardamom and chia seeds. The chia pudding should be thick and creamy.
