Car­damom milk gives chia seeds a lo­cal flavour

Friday - - Fashion -

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

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