Indian Vegetarian Cooking

From An American Kitchen

Tapioca Milk Pudding:

This recipe makes a rich, creamy, not-too-sweet pudding with a touch of nutmeg flavor.

PREPARATION TIME: 5 minutes    COOKING TIME: 25 minutes     SERVES: 4

2 cups water

2 cups whole milk

1 cup uncooked tapioca

1/2 cup sugar

1 Tbsp. melted ghee or unsalted butter

1/8 tsp. ground cardamom

2 Tbsp. golden raisins

1/8 tsp. ground nutmeg

1 Tbsp. chopped cashews

2 Tbsp. unsalted pistachios, blanched and chopped

1. In a saucepan, boil the water. Add the tapioca and simmer over medium heat about 15 minutes, until the tapioca is tender and translucent.

2. In a small sauté pan, heat the ghee. Add the raisins and cashews, and sauté until the cashews turn golden and the raisins plump. Remove them from the pan with a slotted spoon and drain on paper towels.

3. In a 3-quart saucepan, heat the milk. Add the sugar, cardamom, nutmeg, raisins, cashews, and the tapioca, and simmer over low heat for 5 minutes.

4. Serve hot, warm, or chilled, sprinkled with pistachios.

Per Serving

395calories; 6g protein; 68g carbohydrates; 11g fat, 98mg sodium; 26mg cholesterol; 0.5g fiber

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