Made with saffron, rose water, and cardamom, this creamy, comforting, and easy oat pudding is from The Plant-Based India Cookbook by Dr. Sheil Shukla.
Ingredients
Oat Pudding:
- 1/2 cup old-fashioned rolled oats
- 1 1/2 cups coconut milk
- 2-3 TBSP maple syrup or to taste
- 1/4 tsp cardamom
- 1/8 tsp saffron strands
- 1/8 tsp turmeric
- 1/2 tsp rose water
- 1/8 tsp salt or to taste
Toppings:
- 1 TBSP dried rose petals
- 2-3 tsp pistachios chopped
- 1/4 tsp cinnamon
- 1 TBSP condensed milk
Instructions
- Add the coconut milk to a heavy bottom pan and bring to a boil, stirring frequently.
- Then add in the maple syrup, rolled oats, cardamom, turmeric, saffron, and salt.
- Reduce heat to low or medium, so the mixture is at a low simmer. Let simmer, stirring occasionally, for about 10–15 minutes, or until the consistency of this is creamy and to your liking.
- Remove from the heat and add in the rose water and stir well.
- Serve sprinkled with a bit of cinnamon, rose petals, chopped pistachios and a bit of condensed milk drizzled on top.
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Nutrition
Serving: 1g | Calories: 325kcal | Carbohydrates: 33g | Protein: 4g | Fat: 21g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Cholesterol: 2mg | Sodium: 110mg | Fiber: 4g | Sugar: 21g
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