- Start by washing the tapioca pearls in cold water and then straining them. Place the tapioca pearls in a medium saucepan with 1 cup of the whole milk and soak for about 30 minutes.
- After soaking, put 1 cup of milk, sugar and salt in the pan. Mix everything together. You’ll now appreciate the simplicity of making pudding from tapioca.
- Simmer over medium heat, stirring often to prevent sticking. Lower the heat at this stage to a simmer and continue to cook it to thicken (approx 10-15 minutes) stirring continuously until the tapioca pearls turn transparent and the Kheer thickens.
- Take the saucepan off the heat. Temper the beaten eggs in a separate bowl by slowly adding a small amount of the hot tapioca mixture. Return the egg mixture to the saucepan with the tapioca.
- Return saucepan to stove over medium low heat and continue to cook for 2-3 minutes, stirring constantly, to thicken pudding more.
- Take off the heat and stir in the vanilla.
- Transfer the pudding into individual serving bowls or one big bowl. Let it cool for a few minutes then place the plastic wrap over it and chill in the fridge.
Optional: You can dust ground cinnamon or nutmeg on top before serving if you like. That’s it, you’re done making your delicious homemade pudding of tapioca!
Pages: 1 2
