This is a low-fat dessert recipe since I use fat-free milk. If you want you can use regular milk.In that case, it will be more delicious but very fatty food. I have added some ripe mango too, that added some rich flavor into this pudding.
Prep Time:10 Minutes
Cook time: 15 Minutes
Cook time: 15 Minutes
1/2 cup small pearl tapioca( Sabudana)
3 cups milk
1/4 teaspoon salt
1/2 cup sugar or more based on your liking of sugar
1/4 teaspoon cardamom powder
1 bay leaf
2 tbsp butter or ghee( Optional)
1/2 cup mango pulp (Try to use ripe fresh mango)
1 tbsp plain yogurt (Optional)
For Garnishing: Use any three of the following:
1 tablespoon sliced pistachios
Few strands of saffron
Chopped almonds
Few Raisins
Chopped Dates
Directions:
- Wash and soak the tapioca in water for at least two hours, Sabudana will soak up most of the water and become light and fluffy.
- Drain excess water from tapioca and mix the ripe mango with it.
- Boil the milk in pan. After milk comes to boil, let it boil for about another 8 to 10 minutes making sure stirring occasionally so that milk does not burn in bottom of the pan. But you don't have to worry about fat free milk since does not have any fat on it that will stick on the bottom.
- Add the tapioca-mango mixture.
- Cook until tapioca is soft and has become translucent this should take about 4 minutes.
- Next add sugar, cardamom,butter,bay leaf,raisins and boil for 2 to 3 minutes. Turn off the heat. As kheer will cool become little thicker in consistency.
- Garnish with your favorite topping.
- This pudding can be served chilled or warm.