This is a kheer made out of tiny tapioca pearls, that tastes so good! This is my grandma's fantastic recipe, that I absolutely love! It's creamy, sweet and makes a great pudding.
Kheer can come in different forms some with rice, some with vermicelli, but this is with tapioca pearls!
Sabudana kheer is my weakness. Before I tasted this tapioca pudding, I thought it was the same as kheer made out of rice.
As soon as I took a bite of sabudana kheer I was addicted. It's my favorite! And topping it with nuts, and saffron? Even better! If you want you can add a teaspoon or two of rose water at the end. You can serve this kheer variation cold or warm.
I love warm kheer, but if you want to have it served cold, keep it covered. Note that the kheer thickens up if you chill it for a long time. You can add 1/4 cup milk if that's the case.
|Level: 👩🏽🍳👩🏽🍳|Time: 45-50 minutes|Serves: 6|
1 cup sabudana, small tapioca pearls
4 cups milk
3/4 cup granulated sugar
1 teaspoon cardamom
Pinch of saffron strands
Nuts for garnish
Cover your sabudana with water in a bowl for 45 minutes to an hour. Drain, reserving 1/2 cup of water. Grease a pan (and around the sides to ensure no sticking) with ghee. Then add your sabudana along with the reserved water. Cook for about 10 minutes stirring slowly, but constantly.
In another pot boil all of your milk. Pour you boiled milk into your pan along with the sabudana. Keep stirring for another 10 minutes until your pearls are completely transparent. This will take time so be patient. Once the sabudana is transparent, add your sugar and saffron. Stir for another 5 minutes and add your cardamom. Serve warm or cold.
- The Bored Baker 👩🏽🍳
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