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