A comforting tapioca pearl pudding, popular during fasting season and beyond, made light and nutty with almond milk.
Tags: V (Vegan) | DF (Dairy-Free) | GF (Gluten-Free)
Prep Time: 20 minutes (plus 3 to 4 hours soaking) | Chill Time: optional | Servings: 3
Ingredients
- 1/2 cup sabudana (tapioca pearls), soaked for 3 to 4 hours
- 3 cups Alt Milk fresh almond milk
- 3 tbsp sugar or jaggery
- 1/4 tsp cardamom powder
- A few strands of saffron
- Chopped almonds and raisins, for garnish
Instructions
- Drain the soaked sabudana well.
- Bring almond milk to a gentle simmer in a heavy-bottomed pan.
- Add the sabudana and cook on low heat, stirring frequently, until translucent and thickened (15 to 18 minutes).
- Stir in sugar or jaggery and cook for 3 to 4 more minutes until dissolved.
- Add cardamom powder and saffron in the last few minutes of cooking.
- Serve warm or chilled, garnished with chopped almonds and raisins.
Tip: Keep the kheer slightly runnier than desired before removing from heat — it thickens further as it cools.
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