Kheer reminds me of my childhood days when my mum used to make them on special occasions. It’s a fairly healthy pudding as long as one keeps sugar under control. It’s a highly celebrated pudding especially when it comes to religious festivals in the Indian subcontinent. Traditionally cooked with rice, nuts & milk, I have substituted rice here with tapioca & used rose syrup for that lovely flavour.
- ¼ cup tapioca/sabudana
- ½ cup water for soaking
- 750ml full fat milk
- ¼ cup sugar (or more as per taste)
- 5 cashews, chopped finely
- 5 almonds, chopped finely
- 5 pistachios, chopped finely
- ¼ tsp cardamom powder
- 2 tsp rose syrup
- 1 tsp Dragon Fruit powder for pink colour
Soak tapioca in water for minimum 30 mins.
Add milk in a thick bottomed pan & bring it to boil stirring continuously. Add soaked tapioca along with water & simmer for further 5 mins. ensuring it doesn’t stick to bottom.
Add sugar,nuts,rose syrup & cardamom powder to the milk,mix well & simmer & stir for another 20 mins. or until the milk thickens to a desired consistency. Add fruit powder & mix well. Once cool, garnish with nuts,rose petals.This pudding can be served hot or chilled.It thickens with time due to tapioca,so feel free to add more milk before serving,if required.