Sabudana Kheer (Saffron-infused Tapioca and Coconut Pudding)
Sabudana kheer with a seasonal touch. Today is a holiday on account of Mahashivratri (a Hindu festival celebrating Lord Shiva). While I don’t observe any fast or ritual, it did offer another excuse to indulge my sweet tooth. I made a saffron-infused tapioca and coconut pudding with a side of macerated Nagpur oranges. The seasonal fruit addition was an afterthought, but the freshness of the citrus does well to compliment the richness of the kheer. This dessert is gluten-free, refined sugar-free, dairy-free, vegan and paleo and best served chilled.
Recipes
Sabudana Kheer
(Serves 2)
Ingredients
1/2 cup sabudana/sago/small tapioca pearls
2 1/2 cups boiling water (more for soaking)
1 cup thin coconut milk (I used 3 tbsp coconut powder mixed with 1 cup warm water)
A generous pinch saffron
1/4 cup jaggery/coconut sugar
3 tbsp water
2 1/2 cups boiling water (more for soaking)
1/2 tsp ground cardamom
1 tbsp flaked almonds (optional)
2 tbsp coconut cream or thick coconut milk
Method
Rinse the tapioca and soak in water for 30 minutes.
Meanwhile, stir the saffron into the coconut milk and set aside.
To make the jaggery syrup, stir the jaggery and 3 tbsp water over low heat until dissolved, strain and reserve the syrup.
After soaking, rinse the tapioca once more, strain and add to a heavy-bottomed pan. Pour in the boiling water and cook the tapioca on medium heat for 10-12 minutes or until it turns translucent (the center should still be white). Remove from heat, strain and discard the liquid.
Return the tapioca to the pan along with the saffron-infused coconut milk and jaggery syrup.
Simmer over low heat, stirring occasionally until the pudding starts to thicken.
Stir in the cardamom and almonds and continue to cook until the pudding gets creamy.
Add in the thick coconut cream, remove from heat and set aside.
Once the kheer cools to room temperature, cover and refrigerate for a few hours before serving.
Macerated Oranges
Ingredients
2 medium oranges
2 tsp coconut sugar
Method
Peel the oranges, then peel the segments carefully, reserving the outer membrane in a separate plate and discarding the pips.
Squeeze out the juice from the outer membrane over the peeled oranges (then discard the membrane) and stir in the coconut sugar. You can also add some orange liqueur (such as Grand Marnier/Cointreau) if you like.
Cover and refrigerate. Serve along with the tapioca pudding and enjoy!