Eggless Tapioca Pudding

tapioca

This morning I was thinking what to cook for a Thanksgiving Offering. There was some confusion on the two calendars we have, because one said that today was Ekadashi (fasting day from grains and beans) and the other gave an alternate date of tomorrow for our location. But I decided to play it safe and observe Ekadashi with my menu planning. I decided it would be good to make a nice Tapioca Pudding (without eggs).

The beauty of this tapioca pudding is that it is egg-less and it does not need baking. It is cooked right on stove top with just three main ingredients: tapioca, milk and sugar. Just like that it tastes good but often it is further embellished with cashews, saffron and cardamom. Or you can use seasonal fruits to garnish.

Eggless Tapioca Pudding

1/2 cup tapioca
1/2 cup sugar
4 cups milk
1 teaspoon pure vanilla extract

DIRECTIONS

* Combine tapioca, milk & sugar in a medium/large saucepan and let sit for 5 minutes.

* Bring to a slow boil over medium high heat. Stir the milk and tapioca and sugar frequently to prevent it from sticking to the bottom of the container. It thickens as it cooks but will still be a liquid.

* Remove from heat and add vanilla.

* Cardamom (optional), Saffron (optional), and Cashews (optional)

* Stir & allow to cool. It thickens as it cools.

Makes 8-10 servings

Note: Two tablespoons of tapioca for a cup of milk will give you a fairly thick pudding. If you want yours thin, use less tapioca or more milk. Same goes for sugar.

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