Saturday, April 26, 2014

Eggless Indian Tapioca Pudding





The beauty of this tapioca pudding is that it is egg-less and it does not need baking. It is cooked right on stove top with just three ingredients: tapioca, milk and sugar. Just like that it tastes good but often it is further embellished with cashews, saffron and cardamom.

What you will need:

Tapioca, also called sago
Milk
Sugar
Cardamom pods (optional)
Saffron (optional)
Cashews (optional)
(I am not giving precise measurements for the three main ingredients. Two tablespoons of tapioca for a cup of milk will give you a fairly thick pudding. If you want yours thin, use less tapioca or more milk. Same goes for sugar.)

1. Soak the tapioca in cold water for about 30 minutes. Soaking helps it cook faster.



2. Slowly heat the milk in a thick vessel on the stove. When the milk is quite hot, add the tapioca (without the water) into the milk. 
3. Cook the tapioca in the milk in low heat. Stir the milk and tapioca frequently to prevent it from sticking to the bottom of the container.
4. As the tapioca cooks, it will lose its whiteness and turn translucent. When it is completely translucent, add sugar and other condiments, such as saffron and cardamom.





5. Remove from heat.
6. If you want, you may add cashews either raw or roasted.



Serve hot or cold. Enjoy.



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