This glue stick to your heart!
I love bubble tea for the sensation of the bubbles gently tickling my tongue. The tapioca pearls at the bottom of the glass was an unusual twist in a drink and it was a very different experience. My first rendezvous with bubble tea was in Vancouver downtown and almost every time after that when I went there. It has some strong memories linked to the cityscape for it accompanied me while waking on those busy streets. After that a bubble tea always tasted like a summer day in Vancouver. I normally use these pearls only in a pudding.
Tapioca pearls when cooked in water obtain a slimy texture around it when the starch is released. Those white pearls turn translucent, gluey and slippy. I am wildly amused by these smooth pearls caressing the taste buds. It is a subtle joy created by the rubbing and rolling of the elasticy bubbles. I used to make a pudding of sago pearls and vermicelli combined but not entirely with pearls. So this is my first!
- 1/2 cup sago pearls
- 1 cup water
- 2 cups very creamy milk
- 1/2 cup sugar
- 2 tbsp crushed pistachio nuts
- a pinch of saffron
- a pinch of salt
- 1/2 tsp cardamom powder
- Boil water in a heavy bottom pan and cook tapioca pearls in it.
- Keep stirring as it can stick to the bottom of the pan.
- Tapioca pearls will swell and the mixture will become sticky as it cooks.
- Remove from the heat when the pearls turn translucent.
- In a different pan, boil thick creamy milk. (I used 18 percent milk. It is also called light cream but it is pretty rich with 18 % milk fat.)
- Add cooked tapioca pearls and stir continuously to avoid burning and browning.
- Cook everything together on low heat and add sugar. (Milk will curdle if the heat is high and when the pudding boils vigorously.)
- Mix well and add a pinch of salt before removing it from the stove. (A teeny pinch of salt improves and enhances the sweetness of any dessert.)
- Add cardamom powder and mix well.
- Garnish with broken pistachio nuts and saffron strands.
- Serve it hot or cold.
It may turn thick after refrigerating it. Add hot milk to liquify it to the right consistency.
This is a rich creamy dessert and was welcomed with cheers at home. Soaking Chia seeds in water and add it to the dessert gives it some crunch and more nutrition.
A cup of this dessert will be highly appreciated by any sweets lover.
My favouritest payasam! I love sabudana; as khichadi, vada, kheer, papad, in savoury “mixture”; basically in any form. And Maharashtra is a sabudana-lover’s paradise. 🙂
You made my day!
These are simple pleasures of life. I love the colourful papads made of sago. Not tried the vadas though! If you have a recipe please do share it.
Will do…. Shravan is perfect for such recipes!
Vermicelli and Sago kheer are my all time fav!! This looks delicious.
I froze some of the pudding on Popsicle sticks to extend its availability.
That’s an excellent idea!!
I will mke this lovely dessert using plant-based milk though! It looks really tasty & fabulous even! Yummo!
It is worth a try! I don’t think there will be any difficulty in making it with almond or soy milk. You might take extra time to thicken it a bit.