Growing up, tapioca pudding was a common dessert at home. I was and still am partial to regular rice pudding but once in a while I like experimenting with tapioca pearls when I make a pudding.
So last week, when I had some tapioca pearls left out from a different recipe, I tried out the following recipe, which turned out to be pretty good considering the very minimal “thought” and effort that went into the recipe. I say “thought” because I put in everything that came to my mind and hand. I really did not think out the recipe while I was making it.
- 1/2 cup tapioca pearls
- 1 1/2 cup milk
- 1 Tbsp Sugar
- 1/4 cup chopped dates
- 1/4 cup chopped apple, peaches and banana
- Pinch of Saffron strands soaked in warm milk
- Candied rose petals/rose water (optional)
- 1 Tbsp Ghee/Butter
- 1 Tsp Cardamom powder
- 1 Tbsp slivered almonds and pistachios
- Soak the tapioca in a cup of water for 2 hours, drain and lay a paper towel over the tapioca to absorb excess water.
- Heat ghee or butter in a pan and fry the tapioca till they turn translucent. Turn of heat and set aside.
- In a heavy bottomed pan, bring milk to boil. Add saffron, cardamom powder and the fried tapioca.
- Cook till it the tapioca turns plump. When you press a single pearl between your fingers, it should not appear starchy.
- Add sugar, turns off the heat and let cool.
- In a serving bowl, arrange the chopped fruits and nuts. Transfer the cooked pudding, mix well.
- Stir in candied rose petals or a Tbsp of rose water.
- Garnish with slivered nuts and serve.
- Frying the pearls in totally optional. You can skip the entire step and add soaked tapioca to the milk.
- Since you are using a lot of fruit to complement the dessert, add sugar with caution. I started with 1 Tbsp of sugar but ended up adding 3/4 Tbsp.