Subdana Kheer: Pakistani Tapioca Pearl Pudding
My post is inspired by ‘York’, by Belgian Waffle, a fascinating blogger, who has...
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 tbsp medium-sized tapioca pearls ((not the quick-cook variety))
- 2 cups whole milk
- 4 tbsp sugar
- 4 green cardamom pods
- 2 apricots, (halved, seed discarded)
- brown sugar for sprinkling
- salted butter ((at room temperature) for brushing on apricots)
- slivered unsalted pistachios for garnish
Instructions
- 1
Soak tapioca pearls in cold water for 2 hours till they swell. Discard water.
- 2
In a medium saucepan, heat milk on medium heat, till warm.
- 3
Add tapioca pearls, sugar and cardamom pods and stir.
- 4
The pudding wil begin to thicken after around 15 minutes. Continue to stir for a full 35 minutes.
- 5
When the pudding looks thick like a rice pudding, take off the heat and allow to cool.
- 6
Optional: Line your ramekins / glasses with a thin layer of slivered pistachios.
- 7
When cool, transfer pudding into ramekins / glasses and refrigerate for at least 4 hours, and ideally, overnight.
- 8
When ready to serve
- 9
Turn your broiler / grill on.
- 10
Brush apricot halves with butter and sprinkle with brown sugar.
- 11
Place apricots under broiler for 2-3 minutes till slightly golden on top.
- 12
Serve each slice atop individual tapioca ramekin/glass and dust with crushed pistachios.