Sweet Potato and Tapioca Pearl Pudding (Gluten-free, Refined Sugar-free)

An Indian dessert is inspired by the flavors of fall. This milk-based pudding, made with a mix of sweet potato and tapioca pearls, is infused with warming spices and sweetened with jaggery. Fried nuts and raisins add textural contrast. It is a dessert to relish whether you are feasting or fasting.

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Recipe

Sweet Potato and tapioca Pearl Pudding

(Makes 6 servings)

Ingredients 

For the Pudding -
2 tbsp ghee, divided 
2 cloves
1 bay leaf 
1” piece cinnamon
2 green cardamom pods, lightly crushed
3/4 cup boiled and grated sweet potato* 
4 1/4 cups milk, divided (whole/full fat milk works best)
1/2 cup tapioca pearls (sabudana) 
1/4 tsp saffron
Powdered jaggery or brown sugar, to taste 
1/4 tsp ground cinnamon
1/2 tsp pure vanilla extract (optional)
1/8 tsp grated nutmeg 

To Garnish - 
2 tbsp cashews halves
2 tbsp slivered almonds
1 tsp almondette kernels (chironji/charoli)
1 tbsp raisins 

Method

Rinse and soak the tapioca pearls in two cups of water for an hour. Drain and set aside. 

Soak the saffron in a tablespoon of warm milk and set aside.

In a heavy based pan, heat half a tablespoon of ghee over low heat. Add the cloves, bay leaf, cinnamon and cardamom. Fry for 30 seconds, then add the sweet potato and stir-fry for 3-4 minutes. 

Add the milk. Turn the heat up to medium and stir well. Once the mixture reaches a boil, lower the heat and add the drained tapioca pearls. Continue to stir at regular intervals until the mixture starts to thicken (this should take about 15-20 minutes on low heat). Scrape down the mixture from the sides of the pan as you stir.

Once the pudding thickens, add the soaked saffron (if you are using sugar, you can add it at this time). Stir well and continue to simmer for 5 more minutes. 

Mix in the cinnamon, vanilla and nutmeg. Turn off the heat and let the pudding cool to room temperature. Once cool, add jaggery to your desired level of sweetness.

In a small pan, heat the remaining ghee and lightly fry the cashews, almonds, almondette kernels and raisins. Reserve a few for garnish and mix the rest into the pudding. 

Serve the pudding at room temperature or refrigerate until chilled. Garnish with the reserved nuts and raisins and enjoy!    

* I prefer using a potato ricer instead of a grater because it helps to get rid of any unwanted fibers.