Sabudana Kheer (Tapioca Pudding with Saffron and Nuts)
Sabudana Kheer (Tapioca Pudding with Saffron and Nuts) is a traditional Indian recipe for classic dessert of tapioca cooked in saffron-flavoured milk with chironji nuts. The full recipe is presented here and I hope you enjoy this classic Indian version of: Tapioca Pudding with Saffron and Nuts (Sabudana Kheer).
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Ingredients:
40g small pearl tapioca
750ml whole milk (or almond milk)
90g sugar
1 generous pinch of saffron threads, crumbled
seeds from 5 green cardamom pods, ground
5 tbsp chironji (charoli) nuts (or slivered almonds), toasted
chironji seeds, flaked almonds or pistachio nuts, to garnish
Method:
Wash the tapioca pearls, place in a bowl, cover with water and set aside to soak for 10 minutes. After this time, drain the tapioca pearls then set aside to plum-up and partially dry for 20 minutes.
After this time, pour the milk into a heavy-based pan. Slowly bring to a boil over low to medium heat, stirring constantly to prevent the milk from sticking to the base of the pot and scorching. Add the ground cardamom seeds and saffron then reduce to a simmer and cook gently for 15 minutes, stirring constantly. Add the toasted chironji nuts and tapioca pearls and cook for about 5 minutes more, or until the tapioca plump up and soften. When done the tapioca will be swollen, translucent, and just done to the middle.
Add the sugar, bring back to a simmer and cook until all the sugar has dissolved. Take off the heat and set aside to cool. Turn into serving dishes, allow to cool completely then chill for at least 2 hours in the refrigerator.
Garnish with the chironji seeds, flaked almonds or pistachio nuts just before serving.
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