If you love tapioca pearls you are going to love this…
What a fantastic day it was!!! This evening we attended a Mediterranean cooking class/contest at the best Mediterranean restaurant in my city: Aroma’s. Last year, I had once dined at Aroma’s; the ambience, the food, the crew, everything is so great and it’s one of my favorite restaurants. For the cooking class, there were total 30 people. We had to make a 4 course meal, so we formed into different teams. I was in the soup team and my man in the main course team. We were given the recipe and all the instructions. I had so much fun chopping the veggies for making the butternut squash soup. After all the cooking fun, we played some games as well. All the dishes tasted delicious and we enjoyed it like anything.
Anyone loves tapioca pearls??? One of the most popular desserts in Kerala is ‘Payasam’ which is made during special occasions and festivals. In that tapioca pearls are also added along with vermicelli or semiya. Now if I add vermicelli to the payasam, my hubby cannot have it as it’s wheat based. So, I tried making the payasam just with tapioca pearls. I had to soak the tapioca pearls in water for a few hours till it swells up and turns soft. It was then combined with milk and condensed milk, cooked for sometime and then finished it off with roasted almonds. It tasted yummy especially when chilled.
Tapioca Pearl Payasam
Ingredients
- Tapioca pearls or sabudana or sago – 1 cup (available at Indian stores)
- Water- 2 cups to soak tapioca pearls
For making payasam:
- Condensed milk- 3/4 th of 300mL can or 1 1/4 cups (add according to your needs)
- Milk, whole or skim- 1 cup
- Water- 1 cup
- Saffron- 2 tsp soaked in 1 tbsp milk
- Almonds roasted in ghee- 1/3 cup to garnish
Instruction
- In a large bowl, soak tapioca pearls in 2 cups of water and keep aside overnight or for 3 to 4 hours till it swells up and turns soft.
- Drain the water and keep aside.
- Soak saffron in 1 tbsp milk and keep aside for a couple of minutes.
- Place a non-stick sauce pan over medium heat.
- Add water, milk and condensed milk to the sauce, combine well.
- Add saffron soaked in 1 tbsp milk.
- Add soaked tapioca pearls and cook at medium low heat for 15 to 20 minutes till the mixture starts to thicken.
- Taste and add more condensed milk if you need it to be more sweet.
- Roast 1/3 cup blanched almonds in 3 tbsp ghee till it turns golden in color.
- Garnish the payasam with roasted almonds.
- Cover the saucepan with its lid and remove from the heat.
- Let cool down for sometime on the counter top or chill it in the refrigerator and serve.
- Tapioca pearls or sabudana or sago - 1 cup (available at Indian stores)
- Water- 2 cups to soak tapioca pearls
- Condensed milk- ¾ th of 300mL can or 1¼ cups (add according to your needs)
- Milk, whole or skim- 1 cup
- Water- 1 cup
- Saffron- 2 tsp soaked in 1 tbsp milk
- Almonds roasted in ghee- ⅓ cup to garnish
- In a large bowl, soak tapioca pearls in 2 cups of water and keep aside overnight or for 3 to 4 hours till it swells up and turns soft.
- Drain the water and keep aside.
- Soak saffron in 1 tbsp milk and keep aside for a couple of minutes.
- Place a non-stick sauce pan over medium heat.
- Add water, milk and condensed milk to the sauce, combine well.
- Add saffron soaked in 1 tbsp milk.
- Add soaked tapioca pearls and cook at medium low heat for 15 to 20 minutes till the mixture starts to thicken.
- Taste and add more condensed milk if you need it to be more sweet.
- Roast ⅓ cup blanched almonds in 3 tbsp ghee till it turns golden in color.
- Garnish the payasam with roasted almonds.
- Cover the saucepan with its lid and remove from the heat.
- Let cool down for sometime on the counter top or chill it in the refrigerator and serve.
