Tapioca (Sabu) payesh

 

Soaking the sabu

< I don't have photos yet but will post soon>

  • 1/2 cup tapioca pearls/ sabu  (I get them from the Indian store (medium-sized) but you can use whatever you like)
  • 3/4 cup sugar (I use light brown sugar)
  • 2 green cardamom pods powdered (fresh is best)
  • 1/2 cup nuts (cashews, pistachios) - Indian "Charoli" is great as well.
  • 1/4 cup raisin
  • 2 cups whole milk or evaporated milk


Note: The initial payesh will be quite liquidy but as it cools, the sabu will expand.  Adjust to your liking.

Rinse sabu in water a couple of times.  Put it in a bowl and cover the sabu with just enough water to barely cover the sabu.  Cover the bowl and let it sit for 2-3 hours.  This allows the sabu to soak and expand so that it's easier/faster to cook.  After 3 hours, you might notice a significant increase in size and almost all the water will be incorporated into the sabu.

Heat the milk to a rolling boil over med/med-high heat in a non stick saucepan (if you're not using non stick, make sure you stir constantly and use a heavy-bottom saucepan).

Add the soaked sabu and stir for 1 min - make sure it doesn't clump.   Add the sugar and cardamom powder and stir.  Cook on low/med heat for about 10 min.  Test sabu to make sure it's soft but hasn't disintegrated into a pulp.  What you're shooting for is some translucency which indicates that it's cooked but not mush.

Add nuts, raisins and stir.  Let sit for about 5-8 min for the nuts to steep.

Serve hot or cold.



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