Tapioca pudding with fruits

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.


Tapioca Pudding


Pistachio & Rose Syrup Oranges

The original recipe from Anne Sheasby’s cookbook “Fat-free Vegetarian” uses rose water for this Middle Eastern dessert.  I substituted rose water for rose syrup (a slightly more concentrated and sweeter version).    A refreshing twist to the routine peeling of oranges and certainly makes it more interesting.

Pista Rose oranges


  • 3 large oranges
  • 2 Tbsp Rose water/Syrup in my case
  • 2 Tbsp of  pistachio nuts- roughly chopped


  • Slice the top and bottom off the oranges to expose the flesh.  Using a serrated knife, slice down between the pith and flesh, around the fruit, to remove all the peel and the bitter pith.  Slice into regular sized rounds.  Save the juice you get while cutting the oranges.
  • Once all the oranges are cut, arrange them in a serving dish.  Mix the reserved juice with the syrup and drizzle over the cut oranges.
  • Cover with a clear wrap and chill for about 30 min.
  • Sprinkle the choppoed pistachio nuts before serving.


Note:  You could get some more flavor by sprinkling cardamom powder along with the nuts.