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   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
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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:    
       
   MMMMM   
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