Chia-Vermicelli Iftar Dessert Recipe

About this recipe

A delightful Indian street-style dessert perfect for a comforting Iftar treat. This Chia-Vermicelli dessert balances the creamy texture of chia seeds with the delicate chewiness of roasted vermicelli, infused with aromatic spices like cardamom and saffron. Sweetened with jaggery syrup and topped with refreshing fruits, this vegan dessert is a wholesome, guilt-free indulgence for a united family brunch or date night. The blend of flavors and textures makes it a comforting yet celebratory treat ideal for sweet tooth cravings.

Ingredients

• 100 g Chia Seeds
• - Vermicelli
• 200 ml Coconut Milk
• 20 g Cardamom Powder
• 0.25 g Saffron
• 1kg Dashhari Mango
• - Vanilla Essence
• 500 g Jaggery Powder
• - Coconut Oil
• 100 g Sunflower Seeds Plain

Instructions

1. 1. In a bowl, soak chia seeds in coconut milk for 20 minutes until they swell and become gel-like; stir occasionally to prevent clumping.
2. 2. Heat a pan and add coconut oil. Roast the vermicelli for 2-3 minutes on low heat until golden and aromatic.
3. 3. In a saucepan, dissolve jaggery in 100ml water over low heat, then add cardamom powder and saffron strands. Simmer for 3-4 minutes to make a syrup.
4. 4. Add the roasted vermicelli to the jaggery syrup and cook for 5 minutes, stirring until the syrup is absorbed and the vermicelli softens.
5. 5. Combine the soaked chia mixture and cooked vermicelli, adding vanilla essence. Mix thoroughly until the flavors blend.
6. 6. Chill the mixture in the refrigerator for 30 minutes to enhance its texture and flavor.
7. 7. Serve the dessert in bowls, garnished with chopped mango, pomegranate seeds or any fruits and a sprinkle of sunflower seeds.