Sugar-free vegan chia and date kheer

Kheer (rice pudding) is known by other names including achaya, payasam and payesh. For Diwali, former MasterChef contestant Sandeep Pandit presents a vegan version using organic coconut milk.

Sandeep Pandit's easy to make vegan chia and date kheer. Credit: Nabeel Hasan

• serves

  4

• prep

  1 hour

• difficulty

  Easy

Ingredients

• ¼ cup chia and basil seeds
• 1 can organic coconut milk
• pinch of salt
• ½ tsp cardamom seeds crushed
• 2 tbsp almonds crushed
• 2 tbsp pistachios crushed
• mixed fresh berries for garnish
• dusting of milk powder (optional)

For date molasses

• 150g dates (seedless)
• ½ cup boiling water

Resting time: A few hours in fridge 

Instructions

1. To make the date molasses, add the boiling water to the dates and set aside for 30 minutes.
2. Gradually crush the dates and mix them with the water.
3. Pass through a sieve and into a thick-bottomed pot and heat until it thickens. Take it off the heat and cool to room temperature.
4. In a mixing bowl, add the chia and basil seeds, spices, salt, nuts to coconut milk and date molasses, mix well.
5. Refrigerate for a few hours and pipe/pour into small glasses/ramekins.
6. Garnish with the berries and serve chilled.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.