“Goddamnit, in your Love Fever
I am suffering from Heart Tumor
You must be adept…you Pretty Charmer
I am falling for you…in this Indian Summer”
― Heenashree Khandelwal,
On the 1st of September I start dreaming of an Indian Summer… Those beautiful hazy and smoky days that one lives for in the aftermath of June, July and August. A melting sun and evening breeze made all the more vibrant with flashes of fall fashion, fresher’s (frosh) lust, TIFF and a new season of produce to play with. My recipes in the coming weeks are inspired by this sentiment.
My perfect pairing for the first of this season’s recipes is none other than the pear. Let them ripen until you can no longer bear it! The sweet melting flesh of a pear is the perfect way to start a beautiful September day.
If you find yourself thinking about one’s summer debauchery then this chia seed pudding is a luxurious antidote that leaves taste buds reeling with joy and also brings forth some wellbeing for the mind, body and soul.
Take note that my obsession with rose water is to be continued. The beautiful rose water in this recipe alongside almond milk and pear means each bite of this chia seed pudding is like an Indian Summer day exploding in your mouth. I suggest you enjoy this for breakfast, after supper, on a balcony or just because it is so damn delicious.
- 4tbsp chia seed
- 1 ripe pear, grated
- 2 cups of almond milk
- 1/2tsp rose water
- (Serves Two)
- Thoroughly mix the chia seeds together with the grated pear, half the almond milk and allow the seeds to thicken.
- Stir the seeds well to break up any lumps, then add the rest of the milk and the rose water.
- Divide into two and store overnight in the fridge or until ready to serve.
- You may need to add more milk once the pudding is set depending on the type of consistency you prefer!