The tapioca (pearls of Japan) is used Indian cuisine in dishes sweet and savory. Rather, the snacks or snacks that are made of this ingredient. This recipe is very linked to my childhood and snacks eaten at home from school. This little dessert is one of my favorites because I love the delicate taste of tapioca embellished of rose water. We can obviously remove food coloring or beet juice used as natural coloring. I prefer to put some dye to make this dessert a little nicer.
Cream tapioca
Serves 6
Ingredients
1 cup (250 mL) tapioca (pearls of Japan)
¼ cup (4 tablespoons) sugar
500 ml (2 cups) water
250 ml (1 cup) milk
1 tablespoon rose water
few drops of pink food coloring
Method:
Boil water and sugar.
Add tapioca and toss until the resumption of boiling.
Bake for about twenty minutes over low heat until the beads become transparent and soft.
Add dye, rose water and milk and cook for 5 minutes.
Serve chilled.
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Tapioca pearls are used in the indian cuisine in sweet and savoury dishes. Mostly snacks and quick bites are made with this ingredient. This recipe is linked to my childhood and tiffins on return from school. I love this dessert which has the delicate taste of tapioca just picked up with rose water. Of course, one can avoid the use of the food colorant or use beetroot juice for a natural colorant. I prefer to add a colorant to this dessert to make it look nicer.
Sabudana kheer
For 6 persons
Ingredients
1 cup (250 ml) tapioca
¼ cup (4 tbsps) sugar
2 cups (500 ml) water
1 cup (250ml) milk
1 tbsp rose water
A few drops of pink food colorant
Method :
Boil the milk.
Add the tapioca and stir till the milk boils again.
Cook on slow heat till the tapioca pearls become transparent and are soft.
Add the food Colouring, Rose Water and the milk and cook for 5 more minutes.
Chill and serve.
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