A cool, spoonable pudding of chia set in malty ragi-thickened almond milk, sweetened only with date paste and topped with toasted almonds.
Ingredients
From the TrooFoodz pantry
- Sprouted Ragi Flour ¼ cup
Fresh
- Almond milk, unsweetened 500 ml
- Chia seeds 5 tbsp
- Soft dates, pitted 8
- Almonds, toasted and slivered 3 tbsp
- Cardamom powder ½ tsp
- Salt a pinch
- Banana, sliced, to serve 1
Method
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Scald the milk
Heat the almond milk until it steams and take it straight off the flame. It should never reach a boil — you only want it hot enough to hydrate the flour.
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Rain in the ragi
Whisk Sprouted Ragi Flour into the hot milk off the heat in a thin stream, then leave it ten minutes. It swells into a smooth, malty base with no raw taste.
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Sweeten with dates
Blend the dates with a splash of the ragi milk into a smooth paste, then stir it back in with the cardamom and salt.
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Add the chia last
Stir in the chia, wait five minutes, then stir again hard. That second stir breaks the first clumps and is the only reason the pudding sets evenly.
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Chill overnight
Cover and refrigerate at least four hours, ideally overnight, so the chia hydrates fully and the ragi starch firms the body.
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Check the set
It should hold a clear trail when a spoon is dragged through. Loosen with a little cold almond milk if it has gone stiff.
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Layer and top
Spoon into glasses with banana slices between the layers and finish with the toasted almonds.
Why this works
Two thickeners are doing different jobs: chia forms a gel around each seed, while hydrated ragi flour gives the liquid between the seeds real body, so the pudding is creamy rather than watery with lumps suspended in it. The double stir is not fussiness — chia clumps within the first minutes and never separates afterwards.
Make it your own
- Almond milk → Coconut milk Richer and sweeter; use half water to keep it spoonable.
- Dates → Maple syrup Cleaner and less fruity; adds sugar to the recipe.
- Banana → Mango, diced Sharper and more fragrant when in season.
