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