Ingredients:

• ¼ Chia seeds
• 1 cup Heavy whipping cream
• 1 cup Whole milk/Almond milk
• 2-3 strands Pampore Saffron
• Coorg Cardamom powdered
• 2 tbsp Condensed Milk or ¼ cup Monk fruit (keto)
• 9 almonds, chopped
• 9 pistachios chopped (optional)

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Instructions:

1. Soak ¼ cup Chia seeds in ¾ cup water for 15 minutes.
2. Pour 1 cup heavy whipping cream and 1 cup whole milk/almond milk in a heavy-bottomed pot. Place over medium heat and bring to a boil, stirring frequently to prevent the milk from scorching on the bottom of the pan.
3. Add the soaked chia seeds, making sure you remove any lumps before adding into the pot and keep stirring.
4. Add monk fruit sugar or condensed milk and keep stirring. Cook for 15 minutes until the payokh thickens.
5. Stir in a few strands of saffron and continue stirring to prevent burning, and the payokh will turn a beautiful yellow-golden color.
6. Stir in the ground cardamom, almonds, and pistachios, and cook until it reaches your desired consistency.
7. Let it cool down and refrigerate for about 30 minutes for those who prefer it chilled (my son likes it warm but my partner loves it chilled).
8. Garnish with more nuts before serving.

Personal Note:

Every birthday, my mom would make payokh (also known as kheer or payasam) for me—a tradition I’ve always held close to my heart. Wanting to recreate it with a healthier twist, I looked for a rice substitute. Since I’ve been making overnight chia seed pudding, I thought, why not try my mom’s payokh with chia seeds? It worked perfectly, and my son gave it two thumbs up. I hope you enjoy it too!