From the kitchen
Camel Milk Chia Pudding with Saffron
A chilled saffron-honey chia pudding with a creamy set, golden color and toasted pistachio finish.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 cups camel milk, divided
- 1/3 cup chia seeds
- 2 tbsp honey
- Small pinch saffron threads
- Pinch fine salt
- 2 tbsp chopped toasted pistachios
Method
- Warm 1/4 cup camel milk until steaming, not simmering; remove from heat.
- Lightly crush saffron into the warm milk and steep 10 minutes until golden and fragrant.
- Whisk honey and salt into the infusion, then whisk in remaining cold camel milk.
- Pour over chia while whisking continuously.
- Rest 5 minutes, whisk again to break developing clusters, then cover and chill at least 4 hours.
- Stir before serving, loosen with camel milk if needed, and finish with pistachios.
Cook with confidence
Before you start
Cook With Confidence
Use the sensory cues in the method rather than treating the clock as the only measure of doneness.
Ingredient Intelligence
Camel milk is handled gently throughout these recipes; avoid unnecessary hard boiling and make liquid adjustments in small increments.
Make-Ahead & Storage
Refrigerate promptly in covered containers. Keep crisp toppings and fresh fruit separate until service so texture survives.
Serving Strategy
Balance creamy bases with something fresh, crisp, tart, toasted, or aromatic rather than simply adding more sweetness or richness.
Kitchen note
Blooming the saffron in a small warm portion of milk first extracts far more color and aroma than dropping the threads directly into the cold pudding base.
Culinary Library
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