Dessert Indian Wheat Pudding with Blueberries and Yoghurt

Desert Indian Wheat, Psyllium seed husks, Blond Plantain or Ispaghula. Known by many names Indian wheat is a fiber from the husks of the Plantago ovata plant seed.

It has quickly become one of many superfoods on the market. Known for its health benefits it’s said to reduce coronary heart disease, manage cholesterol levels and help weight loss.

The Indian wheat is a bulk foaming laxative that soaks up water fast which is way it’s perfect to make raw pudding. I use both the Indian wheat flour which is the finely chopped seed and the wafer form which is a bit cheaper than the flour alternative.

My college at work gave me this invaluable tip of using desert Indian wheat to make pudding. It’s a great alternative to chia pudding and can be eaten at any time of the day as a healthy breakfast or a creamy dessert at lunch or dinner. I love the fact that it soak up the liquid within shortest time. While chia pudding often has to sit overnight, Indian wheat pudding takes a few minutes to soak up the liquid. It has a very unique taste that is quite hard to describe, so I guess you’ll just have to try the receipt.

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