optional, 2 tbsps of lukewarm water to mix the custard powder
1tspElaichi Powder
Nuts of your choiceI used five almonds and five pistachios, finely chopped
¾cupSugar
Saffron to garnish
Instructions
Prep - work
Wash and soak the tapioca pearls for at least 2 hours.
Drain the water and set aside.
Mix the custard powder in 2 tbsps of water and set aside. I directly added the custard powder, but I would recommend to mix the custard powder with water or milk.
Chop the nuts and set aside.
Steps
In a heavy bottom vessel, boil the 4 cups of milk.
As small bubble starts to form, add the drained tapioca. (I did not let the milk to boil completely)
Let the tapioca cook in the milk under medium heat. Keep stirring the milk for every 2 to 3 minutes.
In about 7 to 8, minutes the tapioca will be cooked. Once cooked, the tapioca will be soft and shiny and transparent like below. When you press, it should be soft but not squishy.
At this stage, add the sugar, cardamom powder and the custard mix.
Combine all the ingredients and let it simmer on low flame until the sugar is dissolved.
Once the sugar is dissolved, turn the heat off and add the chopped nuts.
Garnish with saffron and serve hot or warm.
Notes
As I mentioned in the prep-work, I added the custard powder directly by mistake and had to whisk the kheer nicely to avoid the lump formation. So please mix the custard in luke-warm water or milk and add it to the kheer.
Adjust the sugar and nuts as per your preference.
You can temper the nuts in ghee and add it to the kheer. As we prefer this kheer cold, I avoid the ghee tempering.
Custard powder is optional.
Tapioca and custard thicken the kheer. So if required add more warm milk before serving. Sometimes, I serve this cold topped with ice cream. :-)