Garden Cress Seed Pudding

Recipes

Simple seed pudding to balance Kapha, Vata, and to support postpartum recovery.

Recipe for Postpartum Recovery

by Nidhi Pandya

The shape of garden cress seeds kind of resemble flax seeds but the color is more reddish brick. With their light and slippery properties, bitter taste, and heating metabolic effect, these ancient seeds are used to balance Kapha and Vata disorders. The best way to enjoy them without side effects is to soak them (as shown in this recipe), or to grind them to powder and mix them with a carrier agent–ghee, other herbs, or water.

This recipe is designed for postpartum recovery as it increases breastmilk production and it can also ease backache which is common after giving birth. Enjoy this pudding for breakfast or as a snack and do not mix it with other foods for best digestion.

YIELDS: 1 serving | SOAK: 2-3 hours | Gluten Free option, Dairy Free option

Ingredients

2 tablespoons garden cress seeds
1 cup cow’s milk or fresh coconut milk
2 tablespoons jaggery powder or raw cane sugar
¼ teaspoon ground cardamom
1 tablespoon slivered almonds
1 tablespoon chopped pistachios
½ teaspoon ghee (per bowl of serving)

Instructions

1. Soak the garden cress seeds in ½ cup plain water for 2 to 3 hours. The seeds will swell up like soaked chia seeds and release a particular aroma, but don’t worry you won’t feel it when you eat the pudding.

2. Add the milk to a small saucepan and bring to a simmer on low heat. Whisk in the soaked garden cress seeds, making sure to eliminate all lumps. Simmer uncovered for about 10 minutes, stirring frequently.

3. Once the pudding is thick and creamy, turn off the flame and add the jaggery. Do not let the mixture boil after adding jaggery. The pudding will thicken more as it cools, so adjust your desired thickness.

4. Stir in the ground cardamom, almonds, and pistachios.

5. Serve warm, garnished with warm ghee.