| Tapioca Milk Pudding: |
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This recipe makes a rich, creamy, not-too-sweet pudding with a touch of nutmeg flavor.
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PREPARATION TIME: 5 minutes
COOKING TIME: 25 minutes
SERVES: 4
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| 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 |
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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.
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- Per Serving
- 395calories; 6g protein; 68g carbohydrates; 11g fat, 98mg sodium; 26mg cholesterol; 0.5g fiber
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