Chilled coconut milk (carton type, not canned) or soy milk
Raw almonds (soaked in water for 8-12 hours)
Warm up 2 tablespoons of coconut milk (or soy milk). Add the saffron and set aside for some time.
Place the remaining milk, chia seeds, liquid sweetener, cardamom, and Step 1 into a bowl.
Combine well and place into the microwave overnight or at least 4-6 hours to chill.
Remove from the refrigerator and stir well to get rid of any lumps. Pour into individual dishes.
Finely chop the nuts with a knife and sprinkle onto the pudding with the raisins. Top with shredded coconut.
Add some love and gratitude, and serve!
Story Behind this Recipe
Kheer is my favorite Indian dessert, but I wanted to make it so that people with lactose intolerance or vegans could also enjoy it.
I don't think they sell coconut milk in cartons in Japan, so substitute with soy milk, if necessary. If you worry about your blood sugar levels, you can omit the raisins. Use liquid sweetener, since it is less likely to raise your blood sugar levels. If you're not worried about them, I recommend using maple syrup.