Strawberry Chia Seed Kheer (No Cooking!)
The most beloved Indian dessert gets an easy twist with fresh, juicy strawberries and chia seeds.
Spring always means - I come home from the farmers market with way too many berries.
I tell myself I’ll just pick up a box or two… and then somehow there are strawberries, blueberries, raspberries—everything—in my basket. Living in California makes it hard to resist. The berries are just so fresh and sweet this time of year.
It also takes me back a little. When my kids were younger, we used to go strawberry and cherry picking with our neighbors. Pink-stained hands, overfilled baskets, kids eating more than they collected… those were such simple, happy days. I think that’s why I’m always drawn to recipes that really let berries shine.
Strawberries, especially. They’re naturally sweet, vibrant, and just make everything feel a little more special.
That’s what led me to this recipe.
Kheer is something I grew up with—it’s a traditional Indian dessert, similar to a thin, creamy pudding, usually made by simmering rice (sometimes it’s vermicelli, tapioca, almond, and so on) with milk, sugar, and cardamom. It’s simple, comforting, and deeply nostalgic, and it always made an appearance at every occasion—from weddings and poojas to the smallest celebrations at home.
But I wanted something lighter, easier… and honestly, something I didn’t have to stand and cook. So I started experimenting.
At first, I tried roasting the strawberries before adding them in. I thought it would concentrate the strawberry flavor, but the color turned dull, and the strawberries lost that fresh, juicy bite that I love.
After a few tries, I landed on this version—and it just clicked.
I blend fresh strawberries to keep that beautiful natural pink color and bright flavor, then fold in chopped strawberries for texture and little bursts of sweetness. And instead of rice or vermicelli, I use chia seeds—they soak, thicken, and create that creamy texture without any cooking.
It’s like a strawberry chia pudding, but with the familiar flavor of kheer from the cardamom—and just a bit lighter.
This is exactly the kind of dessert I reach for when the weather starts warming up. It’s make-ahead, served chilled, and perfect for pool parties, summer entertaining, and BBQ parties!
And honestly? It’s one of those recipes that just feels like spring to me.
Quick Video
You might also like:
Strawberry kulfi is incredibly creamy and so easy to make, and this almond flour halwa is a simple shortcut to the traditional badam halwa.
Strawberry Chia Seed Kheer
Makes 10 to 12 Servings
Cook time: 0 minutes | Prep time: 5 mins | Chilling time: 4 hours
Ingredients
24 ounces (680 gms) fresh strawberries
1 1/4 cups milk
2 tablespoons chia seeds
3/4 to 1 cup sweetened condensed milk
1 tablespoon ground cardamom
1/8 teaspoon salt
Instructions
Add 3/4th of the strawberries (remove the stems) to a blender along with the 1 1/4 cups of milk. Blend until smooth.
Pour the mixture into a container, then stir in the 2 tablespoons chia seeds, 3/4 cup condensed milk, and 1 tablespoon ground cardamom. Mix well. Taste and adjust the sweetness by adding more condensed milk, if needed—this will depend on your preference and how sweet the strawberries are.
Let it sit at room temperature for about 10 minutes, then give it another good stir. Cover and refrigerate for at least 4 hours, or up to a day, until thickened.
Just before serving, chop the remaining strawberries into ½-inch pieces and stir them in. If the mixture has thickened too much while chilling, add a little milk to loosen it. You’re looking for a pourable, creamy consistency—thicker than milk, but thinner than a typical chia pudding.
To serve, ladle into bowls and top with more chopped strawberries and sliced almonds for added crunch (skip the almonds to keep it nut-free). Serve chilled!
Recipe Notes
Strawberries: Use sweet, ripe strawberries for the best flavor and vibrant color.
Thickness: Chia seeds naturally thicken as they sit, so the kheer will get thicker over time. Stir in a little milk before serving to adjust the consistency.
Storage: For the best color and flavor, make this no more than 24 hours in advance.
Serving: Keep refrigerated until serving—this is best enjoyed chilled.
Click here for the full index of Modern Cravings recipes!