Name: Sabudana kheer (Tapioca pearls with coconut and pistachio dust)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Serves 4
Cuisine: Pakistani
Ingredients: 500 ml/17 fl oz/2 cups whole milk; 500 ml/17 fl oz/2 cups water; 70 g/2½ oz/½ cup tapioca pearls; 4–5 tbsp caster (superfine) sugar or light brown sugar; 3 cardamom pods, seeds removed and finely ground; 2 tbsp finely ground pistachios (or any other nuts of choice); 3 tbsp fine desiccated (dry unsweetened) coconut

Preparation info

Serves
4

Difficulty
Easy
Ready in
40 min

Appears in

Summers Under the Tamarind Tree

By Sumayya Usmani

Published 2016

About

Sabudana kheer (tapioca pudding) is comfort in a bowl: as those milky pearls glide down my throat, I always feel I’m back home, safe and warm. It is a staple ‘sehri’ dish (this is the meal fasting Muslims eat before dawn), as it’s satisfying and releases its energy slowly to help get you through the day. It can be served either warm or cold.