Sabudana kheer

Tapioca pearls with coconut and pistachio dust Sabudana kheer (tapioca pudding) is comfort in a bowl: as those milky pearls glide down my throat, I always feel I’m back home, safe and warm. It is a staple ‘sehri’ dish (this is the meal fasting Muslims eat before dawn), as it’s satisfying and releases its energy slowly to help get you through the day. It can be served either warm or cold.

Updated at: Sat, 11 May 2024 09:02:47 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories226.7 kcal (11%)

Total Fat7.5 g (11%)

Carbs35.3 g (14%)

Sugars19.7 g (22%)

Protein5.2 g (10%)

Sodium49.8 mg (2%)

Fiber1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

70gtapioca pearls

500mlwater

500mlwhole milk

3cardamom pods

seeds removed and finely ground sugar

4 Tbspcaster sugar

3 Tbspdesiccated coconut

fine

2 Tbsppistachios

finely ground, or any other nuts of choice

Instructions

Step 1

Wash the tapioca pearls until the water runs clear, then soak in a bowl of water for 15 minutes. Drain and put the tapioca into a saucepan with the measured water and bring to the boil. Cook for 15 minutes, or until the tapioca pearls are soft, then remove from the heat and allow to cool. Meanwhile, heat the milk in a large heavy-based saucepan over a medium heat.

Step 2

Once the tapioca is cooled, add it to the hot milk, then add the cardamom, sugar and half of the desiccated coconut and cook, stirring constantly for 5–6 minutes, or until the tapicoa begins to swell up and the mixture becomes thicker. Stir in half of the pistachios.

Step 3

Pour the tapioca mixture into a large serving dish and decorate with the remaining ground pistachios and desiccated coconut.