CHIA SEED MOUHALABIA
Cardamom milk gives chia seeds a local flavour
Serves 4 360ml rice milk 1 small can Rainbow cardamom evaporated milk ¼ cup honey 2 tbsp rosewater ½ cup chia seeds TO GARNISH: Rose syrup Chopped pistachios and almonds Combine all of the ingredients except the chia seeds in a blender. Place the chia seeds in a bowl. Pour the milk mixture over and incorporate by hand. Refrigerate for 4 hours or overnight. Ladle into serving bowls and drizzle with rose syrup and a sprinkling of chopped nuts.
Thermic glass pots Dh79 for 2, Home Centre