This chia pudding is like no other! With the flavors of rosewater and cardamom, this lightly sweetened dessert has floral notes that are subtle and very pleasing. And the fiber in the chia seeds helps fill you up, making it ideal for the suhoor (pre-dawn) meal during the month of Ramadan.
Put the non-dairy milk, chia seeds, honey, rosewater and cardamom in a medium mixing bowl and stir until the honey has dissolved, about 30 seconds. Cover with plastic wrap and refrigerate for at least 4 hours and up to overnight.
When ready to serve, check the consistency of the chia pudding and taste for sweetness. If it’s too thick for you, add additional non-dairy milk, 1/4 cup at a time, until the desired consistency is reached. Add additional honey if it’s not sweet enough for your taste. Divide among 4 to 6 small bowls or glasses and serve cold.
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