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NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Sabudana Kheer (Pudding With Saffron And Nuts)
 Categories: Indian, Pudding
      Yield: 4 Servings
 
    1/3 c  Sabudana (tapioca)
      2 ts Ghee
    1/2 c  Nuts of choice (sliced
           - almonds & raisins)
  2 1/2 c  Whole milk; up to 3 c
      2    Green cardamom pods; cracked
    1/2 ts Saffron; soaked in:
      1 tb Milk; warm
    1/2 c  Sugar; or to taste
 
  Notes:
  
  Depending on the size and quality, you will need to soak tapioca
  pearls for 20 minutes for the smaller variety or up to 3 to 4 hours
  for the larger variety.
  
  You could use a combination of cream & milk or half and half
  depending on how rich you want the pudding.
  
  The amount of milk in the recipe can be varied as per desired
  thickness of the pudding.
  
  Cooking time of tapioca pearls will depend on variety and how long it
  takes them to swell up and is cooked through. Please adjust
  accordingly.
  
  The pudding thickens up as it sits so you will need to thin it out
  later with little warm milk if serving next day. You can boil up the
  milk, add the pudding and reheat.
  
  Wash the tapioca pearls in water, drain the water and set aside for 20
  minutes. Meanwhile, in a heavy bottomed pot, melt the ghee on low.
  Add the nuts to it and saute for about 20 to 25 seconds till you
  smell the aroma. Take out in a bowl and set aside for garnish. In the
  same pot, add the cardamom seeds and slowly add the milk. Let milk
  come to a boil on low heat, you will need to stir in between. Once
  the milk is boiling, add the soaked tapioca to the pot and mix well.
  
  Cook on low to medium heat for 30 to 35 minutes with continual
  stirring until you see that tapioca pearls have started to become
  translucent and are cooked through. Add the saffron milk at this
  point mix well. Let cook for another 5 to 10 minutes on low until the
  tapioca are cooked through. You can pinch one of the pearls between
  fingers to check that they are soft. Take off the stove and let cool
  down for 10 minutes. Add the sugar to the pudding and combine well.
  You can add the ghee sauteed nuts too.
  
  Serve the kheer warm or cold garnished with more nuts if desired.
  
  Recipe by sanjuro
  
  Recipe FROM: 
 
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